HACC

This week, Hunter Bumgardner led the Culinary 3 class in preparing his German menu as Chef de Cuisine. Beer Roasted Pork, Kohlrabi in White Sauce, Wurstsalat, Speckbohnen, Strammer Max, Kartoffelsuppe, Potato Salad, Rustic Rye bread, and Rodgrod!! What a great taste of Germany Cuisine- fantastic job to you all!

French Cuisine was up next as Renee Nasta led the Culinary 3 class as Chef de Cuisine. Coq au Vin, French Dip on fresh Baguettes, Piperade, Truffle Pomme Frites, Salad Perigoudine, French Onion Soup, and Mini Tart Tatins. Well done to Renee and all the students! Special thank you to Chef Webb!

This week, Colin Bower led the Culinary 3 class on preparing his Italian menu as Chef de Cuisine. Rabbit and Mushroom Pappardelle, Pomodori con Riso, Panelle, Peas and Pancetta, Rosemary Focaccia, Hot Capicola Puccia, Minestra Ministrata, and Pistachio Cannolis! Great job to you all!

Attention students- TOMORROW at 11:30!

Fantastic job well done to Brody Fry, as he took the helm as Chef de Cuisine for Greece Cuisine! His menu gave us a taste of the variety of dishes found in this region: Lamb Lollipops with Mint Verde, Grilled Octopus over Lemon Risotto, Briami, Pearl Couscous with Confit Tomatoes, Gyros on fresh Pitas, Wedding Soup, Potato Salad, and of course Baklava! Next up... French and Italian Cuisines!!