Just wanted to tell you about one of your culinary arts students.
Sorry I don't remember her name but she is a senior this year and planning on going onto a cooking school after graduation. She is working part-time at the "Master's Kitchen" in Medicine Park. We have become friends with the owners wife from there and she is always bragging on this girl to us. Long story short, yesterday we ate there after working at the "Spirit of Survival Run". Usually they have for the special on Friday's seafood lasagna, which is heavenly. Walked in and the special was some chicken mushroom something. I was so disappointed. The owner's wife saw us and came over to talk to us. I asked about the special change and here's the story.
The owner is the head cook and he has allowed the GPTC student to decide, create, price etc... the special for Friday's. This Friday was her first time. So of course we had to try it and let me tell you it was just as good as what the main chief fixes. We loved it. In fact Doug kept telling me he was so full so I made him stop eating so I could have more leftovers.
We were told she personally put it together for us so we asked that she come out and we could thank her and tell her how wonderful it was. She came out to visit us and was just as sweet as could be and gracious.
I know this is just one of many success stories from your programs at GPTC but I wanted to get the word out about this student to you all so you can go on Friday's and taste the wonderful creation that she has prepared. The owner needs to be commended for allowing this young lady the opportunities at his business and encouraging her.
Web Links “I have all of those resources – I love the
curriculum. During down time, my students play the mise en place
game. You can get the hard copy, but my students love a challenge so I
put it up on my smart board and they break into teams and play that
way. The living cookbook is great, especially to double recipes or
break them down – it does it for you.” “What I like about the
textbook is at the end of the chapter, it has the recipes that you can
give as a lab assignment, and you don’t have to have the extra cookbook
– and each textbook comes with a CD for the students. It has a little
quiz after each chapter on the CD, and it also has the pronunciation of
the French terms. You say it then listen to the woman say it – I
sometimes make a game of who can pronounce the words correctly.” - Georgiann Belton, Indian Technology Center, Muskogee The Cook's Thesaurus
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