RBHS Culinary Arts students are preparing food, which will be available to buy tomorrow between 11:00 a.m. and 1:30 p.m. in front of the Planetarium. Students may choose between two meal deals, a classic and a vegetarian option, both of which cost five dollars. The original meal deal includes turkey with a roll and gravy, mashed potatoes, green bean casserole and pumpkin pie. The vegetarian option comes with the same items, but with roasted acorn squash rather than the turkey. Preparation for the event has been in place for about a week, and much of this work occurs separately from in-class activities, Brook Harlan, Career Center Culinary Arts Teacher said.
“We started a little bit of stuff last week, kind of as we could, but most of it has just been every single day this week,” Harlan said. “Unfortunately, we have more than we can do just during class; there’s a lot of stuff that gets done just outside of class time.”
Third year Culinary Arts independent study student Chormaic Sullivan said that after all this hard work, it is important that students buy the food Culinary Arts is selling tomorrow. Not only does it taste good, he said, but because it supports the Culinary Arts program financially. After funds are depleted early in the year, students in the class help to make and sell these meals so the program has money to continue running smoothly.
“[The food] is awesome, and when you pay for it, it supports our program over here because we’re going to have to have extra money to keep the year going,” Sullivan said. “We run out of budget at some point early in the year and this keeps us going and allows us to do cool things every year.”
Harlan said the amount of food one will get for his or her money is incomparable to any other restaurant or food joint near RBHS. It’s well worth the money one will spend, he said.
“It’s a great deal. You can’t get a better deal than five dollars for this entire plate of great stuff,” Harlan said. “We brine the turkeys, we make everything from scratch, there’s no canned green beans or canned onions or cream of mushroom soup or anything like that. A lot of it is the students getting to practice their technique, but it’s not anything that you can find anywhere else.”
By Anna Wright
