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Culinary Arts

Subcategories from this category: Blue Apron
Chef Bragg's Advanced Culinary students had the opportunity to tour Krider's Meat Processing facility in Columbia City last Friday. Each student also picked out a steak of their choice and came back to the Blue Apron to prepare them. Special thanks to Krider's for hosting this tour! 


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Under the direction of Chef Mark Bragg, our Culinary students celebrated Fat Tuesday this past week with many traditional New Orlean's style cuisines, including Shrimp & Grits, Gumbo, & Bananas Foster Bread Pudding. They demonstrated tableside plating in the dining room to accommodate for this week's block scheduling due to ISTEP testing. These students are doing an awesome job working so hard to learn new recipes and serve up gourmet dishes!



Last week they also had the opportunity to practice with and prepare many different vegetarian dishes, which has been a request from our staff recently. The WACC office had the opportunity to sample these entrees, which included a portabella mushroom burger with creamed spinach & parmesan cheese, eggplant involtini with ricotta cheese, grilled veggie skewers with couscous, and a honey-glazed carrot dish with rice. Great job to our 1st-year culinary students! 


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As you may know, WCHS/WACC is undergoing a huge construction project this school year as the Student Activities Center is being built, right outside the Blue Apron Restaurant. The construction has put a damper on our ability to serve many customers from the public since there wasn't an easy & safe way to enter the restaurant. While we have been able to serve our staff internally, we've certainly been missing our outside customers & appreciate your patience as we develop a new entrance. As always, thank you for your continued support of the WACC Culinary Program & the Blue Apron Restaurant. 
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The Warsaw Area Career Center & Chef Bragg's Culinary students would like to extend sincere thanks to Mr. Ronald Boyd for sharing his knowledge, wisdom, & expertise with the art of fileting & frying fish! Ron took time out of his busy schedule to not only catch all of these fish, but to also expand our culinary students fish fileting/frying skills. Today, Mr. Boyd will fry the rest of the fish for the WACC staff for dinner during Parent-Teacher Conferences. We are so grateful that he does this every year for our students and staff!


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Chef Bragg's Culinary Arts students recently earned their Serv Safe Certifications. The ServSafe program is developed by the National Restaurant Association with the help of foodservice industry experts and is the leader in food safety training & certification. The ServSafe Food Safety Training program leads the way in providing current and comprehensive educational materials to the restaurant industry and this certification is required by most restaurants. Congrats to the following students who earned this certification:

Sophia Burkholder
Jordan Diaz
Sandra Hartwell
Brycan Himes
Isabel Rayner
Griffin Reed
Dalton Robinson
Makenzie Strickler 
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