When it comes to looking at a culinary class from an outside perspective, it may be easy to make assumptions. Do the students usually stay in their own kitchen? Well, to answer your question, no! Here at the Greene County Career and Technical Center, we’re always on the move and finding new ways to learn.
A prime example of this was our recent trip to the NFL Draft in Pittsburgh. Eight students from our program traveled to the Tower at PNC Plaza, where they worked alongside top-tier chefs from a variety of restaurants to help serve guests. It was an exciting, fast-paced environment that gave students a real taste of the industry.
As Allison Walls, a culinary arts student, shared, “It was really nice to see the NFL players in person, and it was nice to see the crowd from where she was located.”
Another key moment came from an appreciative Landen Sanner, one of the students who worked the event. When asked about his experience, he said, “It was a fun experience, and it was really cool to work with a two-time competitor and past winner of Hell’s Kitchen, Ariel.”
This opportunity was made possible by sponsoring organizations such as the National Dairy Association and GenYOUth. The latter group also brought an important mission to the event by raising funds to help tackle food insecurity across the region. Thanks to the success of the draft, meaningful progress was made toward that goal.
Overall, most of us were pretty “cheesed” with how things turned out. Of course, if your favorite team didn’t have the best draft day…then things might be a tad spoiled.
But this was only the tip of the iceberg. Or, as our students might say, the “tip of the ice-block.” That’s a nod to another hands-on experience our class had during a visit to Mastro Ice. The company welcomed students for a behind-the-scenes tour, giving everyone a chance to explore their arctic workspace and even try their hand at ice carving.
In March, Joe and Mike Mastro guided students through the process, teaching them about production, storage, carving techniques, and shipping. Students got to experience the process firsthand. Student Josh Ross explained, “Carving the ice was a smooth experience as a result of the ice’s texture.” Kylee Yost added that “it was chilling, but good,” noting that there were “plenty of tools and methods used, and a lot was learned.”
In addition, past visits to sites such as the Gordon Food Service warehouse help our students continue to explore everything the culinary world has to offer. We make sure to take advantage of every opportunity, because real learning happens beyond the classroom.
At Greene County CTC, culinary arts is not just about cooking. It is about experience, exploration, and stepping outside of the kitchen to learn in real world experiences. Just like a ripened fruit, we always make sure to pick our opportunities and place them in our educational baskets.
