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Culinary News

On Friday, December 2, two culinary students traveled to Gainesville for a culinary skills day. This event was held at Eastside High School and sponsored by Johnson and Wales University. The students were broken in four groups to rotate through the stations that were lead by chefs from Johnson and Wales University. The four stations were The Visual Culinarian, The Cutting Edge, Slow Food, and Desserts: The Last Impression. In these sessions, the students learned knife skills, plate presentation, how to make mousse and tulip paste. As the students were working the educators were in their own session led by Chef Wagner. The educators learned how to reduce our carbon footprint, what a modern day induction kitchen looks like, and about child hunger. It was a day enjoyed by all and the culinary students are looking forward to another culinary skills day in January focusing on seafood. FCCLA had their first day of competitions on December 6 in Altha. Justin Terry competed in Job Interview. Job Interview is an individual event and recognizes participants who use Family and Consumer Sciences and /or related occupations skills to develop a portfolio, participate in an interview, and communicate a personal understanding of job requirements. Participants must prepare a portfolio, be prepared to fill out a job application, and express their communication skills and job knowledge through an interview. Justin came home with a silver medal and will represent Blountstown High School at the FCCLA state leadership conference in Orlando in March.

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