“Behind,” “corner,” and “yes, chef,” are just a few phrases that can be “heard” in the kitchens of local high school culinary programs.
When you push through the kitchen doors, you’ll find students confidently flipping omelets, adding just another pinch of seasoning to their homemade sauces, and working alongside one another to make a cohesive dish.
You can almost taste the sense of collaboration and artistry within these schools — from the aromas of freshly baked muffins to the nod of approval from classmates and chefs, showing these career technology programs take serious skill.
While enrolled, students have the opportunity to show off their chops and experiment with recipe testing, menu development, front-of-house and back-of-house training.
Let’s sift through the various programs in the area and their kitchen creations:
Penta Career Center
The Culinary Arts program at Penta Career Center in Perrysburg Township is a two-year career technology program that prepares students to work in a multitude of food service jobs.
The junior class works in an instructional kitchen under chef instructor Alyssa Johnson, who is an alumnus of Penta’s culinary arts program.
Catherine Brunsman, junior culinary student from Bowling Green High School, shared that she “loves how hands-on the program is.” She commented that “we get to work in a real kitchen setting, which prepares us for similar [culinary] work in the future.”
The senior students operate in a restaurant-style kitchen, and train in Penta’s Culinary Connection restaurant under guidance of chef instructor Janea Makowski, another alumnus of Penta’s culinary arts program.
“This is the year that students take their training-wheels off,” Ms. Makowski said. “We’re working on meal planning for the restaurant menu, sauté cook methods, hot-line work, and front-of-house training.”
Culinary Connection is open through April from 11:30 a.m. to 1 p.m. on select Wednesdays and Thursdays at 9301 Buck Rd.
Reservations are required and can be made to culinaryconnection@pentacc.org.
The Culinary & Hospitality Services program is meant for sophomore through senior students who require specialized instruction.
This program is taught by Chef Jim Rhegness, during which he prepares students for a range of positions in the food and hospitality industry.
“We’re trying to help foster a spot for these students in the culinary world,” Mr. Rhegness said. “We are working to develop all the skills necessary.”
To learn more about Penta Career Center, visit pentacareercenter.org.
Whitmer High School
Whitmer High School in Toledo offers a two-year culinary arts program that provides students with various certifications and requirements needed to sustain a future for themselves in the culinary arts industry.
“There’s a lot of dedication on their end,” Michelle Pierce, culinary instructor, said. “The students are hungry for it.”
Ms. Pierce said that alongside the hard work, students in the program hold a lot of respect for one another.
“Coming to class is like coming back to family,” Taylor Sharp, culinary student and senior ambassador, said. “Chef has mentored us throughout the program, she’s like a mother figure.”
Senior students in the culinary arts program are especially eager for the opening of the student-led campus cafe, Ms. Pierce added.
“The students created the menu front-to-back,” she commented. “They came up with two different menus, one that emphasized vegan and vegetarian options and another that was a traditional ‘pub-grub.’”
The decided menu reflects a combination of the two menu drafts, with seasonal, vegetable-forward options, such as the sunflower sandwich with leafy greens, sliced red onion, cucumber, avocado, a tomato; the veggie wrap, and a classic Caesar salad.
The menu also offers more traditional pub-fare, including a Rueben, loaded nachos, a Philly cheesesteak, and loaded potato soup.
The campus cafe had its grand opening Oct. 3 and is set to stay open until Nov. 3, with a hiatus following to align with students’ holiday breaks. The cafe is open Tuesday through Thursday from 10:30 a.m. to 12:30 p.m. at 5601 Clegg Dr.
The cafe is set to reopen in March, until the students leave for summer break in May.
To learn more about Whitmer High School and its culinary art program, contact Michelle Pierce at MPierce@wls4kids.org with questions.
Clay High School
Clay High School, located in Oregon, is a ProStart school, with culinary curriculum guides from the Ohio Restaurant Association.
This two-year career technology program covers “a ton of industry credentials,” Andi Lawrence, culinary instructor said. “We focus on work ethic, professionalism, kitchen safety, knife skills, ServSafe certification, commercial equipment use, and more.”
A new kitchen appliance at Clay is its commercial doughnut robot that produces 72 dozen doughnuts an hour, Ms. Lawrence said. Starting mid-November, the program is set to start monthly doughnut drives.
“There’s rarely a dull day in the kitchen,” Ms. Lawrence said. Clay’s culinary arts program takes on several catering events, including intra-district programs, alumni groups, community business groups, advisory meetings, and Clay’s wrestling tournament in the winter.
The hands-on work experience has led some graduates to move onto culinary school, Ms. Lawrence added. Other students have gone on to work for local businesses and restaurants.
“After graduation, I know I can get a steady job because of this program,” Carley Millimen, senior culinary student said. “Chef is a true leader and treats us like real people.”
To find out more about Clay High School’s culinary arts program, visit its Facebook page at facebook.com/clayculinary.
Recipes 101: Time to crack open these students’ cookbooks
The recipes this week highlight the minds of the students throughout these high school kitchens.
Penta’s culinary art’s classes have been working on a jalapeño cornbread waffle to use as one of the menu items later this month in the school’s Culinary Connection restaurant.
This savory waffle has a similar texture to cornbread, with pops of heat from the roasted jalapeño, and slight sharpness from the cheddar cheese.
Whitmer’s culinary arts students included their loaded potato soup on the campus cafe menu.
This bowl contains creamy, tender potatoes paired with crispy bacon, sour cream, and loads of cheddar cheese. Think of it as a deconstructed baked potato, but in soup form.
Clay Culinary’s students have nearly perfected their chocolate chip cookie recipe, said Ms. Pierce, and that’s why they’re called “Almost Famous.”
The cookies come out nice and crispy on the bottom, with a soft interior that oozes warm chocolate chips and all the classic ingredients for an old-fashioned chocolate chip cookie.
Recipes:
Penta Culinary Arts’ Jalapeño Cornbread Waffle
Yield: 4 waffles
Time: 20 minutes
Ingredients:
1 cup cornmeal
⅔ cup all purpose flour
⅓ cup corn starch
2 teaspoons sugar
1 ½ tablespoons baking powder
1 ½ teaspoon salt
1 ⅔ cup milk
2 eggs
2 ounces butter, melted
1 cup cheddar cheese, shredded
2 tablespoons roasted jalapeno, minced
Directions:
Combine all dry ingredients (cornmeal, flour, corn starch, sugar, baking powder, and salt), cheddar cheese, and roasted jalapeno.
Combine the wet ingredients: milk and eggs.
Add the wet ingredients to the dry ingredients. Whisk until almost smooth.
Whisk in melted butter until smooth.
Ladle mixture into a hot waffle iron and cook to desired doneness.
Great as a savory waffle for breakfast, lunch, or dinner.
Source: Penta Culinary Arts staff and students
Whitmer Culinary Arts’ Loaded Potato Soup
Yield: 6 servings
Time: 30 minutes
Ingredients:
4 large potatoes, peeled and cubed
½ teaspoon salt
8 oz. bacon, bite sized pieces
4 tablespoons butter
½ medium onion, diced
2 garlic cloves, minced
¼ cup all purpose flour
2 ½ cups of whole milk
2 ½ cups of chicken broth
1 cup shredded cheddar cheese
¾ cup sour cream
Toppings: (optional)
Sour cream
Cheddar cheese
Bacon
Green onion or chives
Directions:
Place sliced potatoes into a stockpot and completely cover with 1 inch of water. Season with salt and cook for 8-10 minutes, or until tender and drain.
Meanwhile, saute bacon until crispy then transfer to a plate, then reserve 1 tablespoon of bacon grease.
Add butter and chopped onions to the pan with the remaining bacon grease, then saute until slightly transparent. Add garlic and cook for another minute until fragrant.
Quickly whisk in the flour. Slowly add the milk and broth, whisking constantly then bring to a soft boil.
Add drained potatoes and season soup with salt and pepper to taste.
Stir in sour cream and shredded cheddar cheese. Add half the bacon (save the rest for serving).
Bring to a boil and remove from heat. Serve as is, or blend soup for a smoother texture.
Serve with your favorite toppings, from sour cream, bacon, cheese, green onions, or chives.
Source: Whitmer’s Culinary Arts program, adapted by Maddie Coppel
Clay Culinary’s “Almost Famous” Chocolate Chip Cookies
Yield: 15 each
TIme: 10 minutes prep, chill overnight, and 9-12 minutes baking time
Ingredients:
2 sticks butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 large egg
1 ½ tsp vanilla extract
2 cups Mini Chocolate Chips
Directions:
Cream together butter and sugars until light and fluffy in a mixer with paddle attachment. Scrape down the bowl and mix.
Add vanilla and eggs mix well, scrape down bowl, and mix
Mix flour, salt, and baking soda. Mix until combined. Scrape down the bowl and mix for just about 10 seconds more. Don’t over mix!
Stir in chocolate chips at a low speed.
Scoop roughly 2 ounce balls and lightly flatten onto parchment paper (7 cookies to a full sheet tray, you need a lot of space between cookies).
Chill overnight.
Preheat convection oven to 300 degrees F (low fan), or 325 degrees F in a conventional (home) oven
Bake for 9-12 minutes, or until the cookies are just turning brown.
Cool on a wire rack, then serve.
Source: Clay Culinary’s students and staff, adapted by Maddie Coppel
First Published October 14, 2023, 11:30 a.m.
