Prepare and orchestrate an Irish feast for more than 100 people, including a host of dignitaries.
That was the scenario the Capital Region BOCES Culinary Arts and Hospitality Tech students handled with ease on March 12 as they conducted the school’s 26th annual St. Patrick’s Day feast.
With entertainment provided by the An Clár School of Irish Dance and 
bagpiper Matthew Quinn setting a festive mood, the Career & Technical Education (CTE) Center students flawlessly executed the restaurant scenario of preparing and serving dozens of meals in a one-hour window.
Students even learned how to properly cure the corned beef – a process that takes nearly a month, said Chef Paul Dolan, one of the BOCES culinary teachers.
Additionally, the students made from scratch – using wooden spoons and not industrial mixers – “Kathleen Dolan’s famous Irish soda bread” – staying true to the way she made it at home in Ireland, said Chef Dolan, referring to his mother.
Chef Dolan, who has run the event since its inception, said the feast, which was enjoyed by dozens of guests from outside BOCES, provides students with an opportunity to gain real-world experience in preparing for a large-scale dinner.
At least 104 meals were served, though a final tally is still being calculated.
“You can’t get any more real than pushing 100 dinners out the door all at once,” said Dolan, noting a typical restaurant will serve about
200 meals over the course of several hours. 
Students prepared the feast during recent weeks, putting the finishing touches on them Thursday morning in a frenzied but controlled manner.
Menu options included corned beef brisket with cabbage and root vegetables, braised lamb stew with champ, salad and Irish soda bread.
Students enjoyed the lesson and valued the experience it gave them.
“It’s a very helpful [experience]. It helps you learn how to work efficiently in a tight schedule,” said Hayden Maisonet, who attends the program from Burnt Hills-Ballston Lake.
Classmate Katherine Mazariego also praised the opportunity to work the event.
“It’s good to be a part of something like this. I am enjoying the experience I am getting, and I enjoy being part of something that brings people together,” said the Mohonasen student.
Dolan said the event allows students and the school to shine among guests while imparting cultural learning.
“This is a great day for our school and for our students. We had 90 students from all three culinary arts program classrooms on the Albany Campus taking part and working towards a common goal, and it is reflected in the final product that all of these guests come in and enjoy,” he said.