By Penni Schaefer
January 04, 2009 11:50 pm
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Prime rib, chicken parmesan and orange roughy served hot and with a smile by highly skilled students. This best — or should we say tastiest — part of the annual reorganization meeting of the Joint Operating Committee at the Crawford County Career and Technical Center didn’t take place in the board room in December, but in the culinary arts dining room.
The banquet-style event that served about two dozen people representing three school districts in Crawford County was a huge success, and not just because the attendees went away well-fed.
“The event gives students not just food-preparation experience, but incorporates elements of presentation, such as how to make it look more appealing,” said Les Lenhart, culinary arts instructor. “And rarely anyone leaves here hungry.”
In addition to the three main entrees, the attendees, who included administrators and school board members, enjoyed finger foods such as shrimp, vegetables, meat and cheese hors d’oeuvres, salad and baked potatoes. Rounding out the meal, and possibly the consumer, was a wide range of desserts that included chocolate cake with peanut butter frosting, carrot cake and cherry pie.
Events such as the annual JOC meeting provide an invaluable learning experience that begins with menu planning, according to Lenhart.
“They really are required to perform multiple tasks at once, beginning with mathematics in calculating which and how much of each ingredient they will need beforehand,” he said. “Portion control is very important in minimizing waste but ensuring a quality end product.”
As far as creativity is concerned, he leaves a great deal of the decision-making up to the students.
“We begin with the food group basics, including which foods are healthy,” he said. “They then consider food color and texture, as well as flavors that blend well together.”
The Internet has become an invaluable tool for the culinary arts class and has added a new dimension in teaching.
“They have prepared food in class, and several students work in various food-preparation jobs,” he said. “I encourage them to be creative and to try new things.”
The inspiration to go off the beaten recipe card is what Jake Jordan, a senior at Maplewood High School, enjoys the most about the culinary arts program at CCCTC. Jordan, who has been accepted at the Culinary Arts Institute of America, was one of the nine students who comprised the volunteer staff that scurried around the kitchen measuring ingredients and preparing the mouth-watering food for the evening event.
Lenhart said Jordan, who works in the kitchen at The Country Club in Meadville, was “a natural.” As Lenhart moved around the dining room, Jordan seemed to be at the helm behind the closed doors, preparing the chicken parmesan and slicing the meats in accordance with attendees’ requests.
Mike Adam of Meadville Area Senior High School said real-life dinner engagements are an invaluable tool for students who enjoy their trade.
“I love cooking!” Adam said. “Besides here, I’ve learned a lot from my mom, who is a really, really good cook. She’s allowed me to help her since I was this big,” he said, gesturing to his knees. “Both of my grandmothers also are excellent cooks.”
School officials had all positive feedback about the food and the service.
“They always prepare excellent meals here,” said David Schaef, president of JOC and board member of Conneaut School District. “The chicken was excellent and the students all seem to be well-trained; they seem to really know what to do.”
Lenhart called the dinner a success, and all of the culinary arts students agreed that, while it was hectic, they were all looking forward to cleaning up — and that didn’t mean washing the dishes.
“We love it when there are leftovers,” Adam said.
Penni Schaefer can be reached at 724-6370 or by e-mail at pschaefer@meadvilletribune.com.
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