Great to see the trade still being taught

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Bill_meatcutter

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Date: Feb 9, 2015

Great to see the trade still being taught

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Culinary Arts Program: Meals and Memories Are Made in the MLK Ed. Center Kitchen

The Culinary Arts Program blew through yet another month of highly anticipated events and classes, hardly stopping for a moment's rest with a meat-cutting training session, an annual End-of-Year Barbecue and eight catering jobs.

In the beginning of June, students dove right into their second training session with Stephen Neel, CEO and owner of Oregon Natural Meats. Students learned about the science of meat, which included basic knowledge of meat products, meat selection, preparation and butchery. The trainings were so successful and productive that Stephen agreed to host monthly three-hour sessions with students from the Culinary Arts Program.

Shortly after graduation and to celebrate the last day of classes, students hosted MLK Ed. Center's annual End-of-Year Barbecue. The crew heated up the coals and stocked up on rich seasonings and sauces for sliders, hot dogs, garden burgers, potato salad and all the fixings.

The work is never done for the culinary arts students. Even after classes end, catering must go on. Students are scheduled throughout the month to cater events for organizations such as LaneCare and Springfield Fire and Life Safety.

One of the students' largest catering events this month wasCentro Latino Americano's Amigos de Centro Community Fundraiser Dinner, where students whipped up spicy, traditional Latin American fare.

"Our culinary arts students really enjoy showing off their impressive and hard-earned culinary skills and helping to raise money for organizations such as Centro Latino Americano who do so much for our community," says Matthew Sterner, MLK Ed. Center Principal.

Students have a busy summer forecast with catering events sprinkled throughout the next several months, including a bar mitzvah with a whopping 250 guests and a high school reunion with 100 confirmed guests.