Culinary Arts students from the Columbia-Greene and Rensselaer Educational Centers prepared an elaborate meal for Questar III’s Annual Meeting on April 4.
Students from the Culinary Arts programs volunteered their time to gain real-life experience catering the event for over 100 people. The students began their prep work at their respective CTE programs that morning and continued their work at the Questar III offices in Castleton where the annual meeting was held.
The students prepared, served and cleaned up after the event- returning home after 10 p.m. Students say their dedication is due to a passion for the culinary arts.
“I love cooking and baking,” said first year culinary student Sierra Owens from Averill Park. “The hands on experience I get by volunteering to do this is something I really enjoy.”
Nick Gabriel, a second year culinary student from Ichabod Crane, enjoyed the chance to work with the culinary students from the Troy-based program. “It’s a great opportunity to meet other students with the same interests. Being a part of this program is the best part of my senior year.”
The evening’s menu was based on American Cuisine, a topic students are currently learning about in class. The meal consisted of passed hors d’oeuvres, including mini crab cakes, stuffed mushrooms, beef empanadas and
curry chicken salad, and multiple tables
with salad, pasta, a carving station, and
a dessert station.
Laurie Sweeney, a Culinary Arts teaching assistant at Columbia-Greene Educational Center, said she is impressed by the program and its students.” The students get a great authentic experience and they all work together to learn all aspects of a kitchen- both big and small.”
Questar III Culinary Arts students were individually recognized during the meeting for their efforts to make the dinner a success under the direction of Chefs Peter Desmond and Andrew Ottati.