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Career & Technical School News

Smiles abound as culinary students cook up a St. Patrick's Day feast 
 

Students learn in a real-life scenario

ConnorPlate and serve 75 meals all at once. That was the scenario Capital Region BOCES Career and Technical School culinary students solved Friday as the school conducted the school's annual St. Patrick's Day feast.

Despite losing two days of preparation due to this week's blizzard, students executed nearly perfectly the restaurant scenario of preparing and serving dozens of meals in a one-hour window.

"You can't get any more real than pushing 75 dinners out the door all at once and overcoming such obstacles as lost prep time," said Dolan, noting that a typical restaurant will serve about 200 meals over the course of several hours.  

Students prepared the meals during recent weeks, putting the finishing touches on them Friday morning in a frenzied but controlled manner.

Menu options included corned beef brisket with cabbage and root vegetables, braised lamb stew with champ and poached Atlantic salmon with lox and asparagus. Salad and dessert were also served, as were vegetable beef barley soup or tossed field greens with vinaigrette dressing and Kathleen Dolan's famous Irish soda bread.

VanessaCorned beef and cabbage was the most popular meal choice, but salmon and lamb also grabbed the attention of those feeling a little less Irish.

"I enjoy the opportunity to work in a real scenario and to help people enjoy the holiday," said Vanessa Liegeot, a culinary senior from Mohonasen.

In the top photo, Connor Wizniewski plates a corned beef dinner.

In the photo to the right, Vanessa Liegeot serves a dinner.

Below, CTE teacher Scott Murray plays bagpipes.

Below right, guests enjoy the feast.

Bottom photo, CTE student Cesar Uraga serves dinners.

 

Scott Murray plays bagpipesHappy guests

 

 

Cesar

 

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