They prepared and served everything from trout to cannoli’s and in the process five Capital Region BOCES students gained a new perspective on their future career and helped the regional food bank.

Career and Technical Education students Lucas Dauphinee from Burnt Hills-Ballston Lake; Christian Emerson from Voorheesville; Katherine Mazariego from Mohonasen; Gabriella Shaw from Schenectady; and Aidan Britt from Burnt Hills-Ballston Lake represented the Culinary Arts and Hospitality Technology program during the Sept. 29 event— CHEFS: Big Apple at the Albany Capital Center. The event is considered a “must attend” event for the region, drawing hundreds of guests to benefit the Regional Foodbank of Northeastern New York. 

The seniors prepared and served a trout dish, as well as mini-cannoli, pretzels, mini bagels and black and white cookies, with the assistance of Chef Paul Rother, teaching assistant Emily Tice, and volunteer Joan Dembinski.

“It was a great way of giving back to the community, while also helping me grow as a student,” Mazariego said.

Shaw concurred.

“It was a good experience. I got to help people, learn customer service skills and I sampled different styles of food,” she said. 

Students in the two-year Culinary Arts program learn the skills necessary to enter the workforce as a sous chef or pursue additional training in college. Graduates work in restaurants and resorts around the region and beyond, own their establishment and even prepare food for professional sporting events.

More than 100 students are currently enrolled in the program that is offered at both the Albany and Schoharie campuses.