Culinary Arts students gain experience at Open House, other major events

Culinary Arts students gain experience at Open House, other major events

With a crowd of approximately 500 visitors expected to attend Open House at the Center for Career Services earlier this month, Culinary Arts students and teachers had to hustle. Prior to the event, which was held Oct. 10 at our campus in Valhalla, they baked chicken and tilapia; cooked meatballs in a mushroom gravy; and prepared a number of pastas, salads, breads and desserts for consumption.

  In a change from the past, when food had been served in the cafeteria, the students worked a mirrored buffet in the dining room to meet the needs of a larger crowd. They served both staff members and the many parents who visited that night.

“It was definitely a huge responsibility, but we were prepared,” said Moses Castillo, a senior from Harrison. “We had hot boxes in the back room, so we had extra food on standby. But if you want to work in hospitality, that’s normal. We were ready; we just had to execute the plan.”

For Culinary Arts students, cooking and serving food at large events is a major component of the program. Although Open House was the largest gathering on the calendar, the department will also be responsible for providing food for nine events between now and Thanksgiving recess alone.

“I want to do this as a profession in the future,” said Jael Goulbourne, a senior from Valhalla who has embraced the experience. “I love that I have the opportunity to do this here.”

The students — led by their instructors — have opportunities to cook and serve food for various Southern Westchester BOCES meetings and events. On Oct. 24, they will provide food service for an on-campus meeting of members of the state and local legislature.

Instructor John Damiani said cooking for live events enhances the education provided in Culinary Arts classes. They teach more than just cooking techniques, including all aspects of the food service business. Students learn about how to create a plan and execute it in advance of a large gathering.

“In my head, everything we do makes sense, but in the students’ heads it might not,” Chef Damiani said. “However, it does make sense to them after they see what happens live and they can receive real feedback from others.”

Damiani said the guests at Open House provided positive feedback. One student proudly noted that several parents returned for seconds.

“They did great — absolutely great,” Damiani said. “An event like that brings it all together for them.”

For students, taking on so much responsibility is invaluable.

“I think us getting valuable hands-on experience is important,” said Byram Dominici, a senior from Alexander Hamilton High School in Elmsford. “I think you can be book smart and know what you need to, but nothing beats hands-on experience.”