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Food, Food and More Food at Valley Tech

Students watch a cooking demonstration during the Culinary Institute of America event at Blackstone Valley Technical High School.

It was a day of cooking and baking demonstrations, admissions presentations and food tasting when Blackstone Valley Technical High School hosted the Culinary Institute of America (CIA) on October 4. Participation included students in the Culinary Arts Program at BVT, as well as visiting students from Bay Path Regional Vocational Technical High School in Charlton, Rindge Technical High School in Cambridge, and Tri-Valley Regional Vocational Technical High School in Franklin.

Students rotated in groups to view interactive demonstrations while meeting with alumni and instructors from CIA, a Culinary College out of Hyde Park, N.Y. They viewed a knife skill demonstration from a CIA chef while making salsa, viewed a pastry demonstration from another CIA chef on the correct procedure for making and plating a passion fruit puree mousse with raspberry sauce, and listened to a 45 minute admissions presentation where they found out what CIA has to offer for further education and future job opportunities. Students were also able to enjoy the fruits of their labor and sample the final products as well as enjoy a buffet lunch with the entire group.

Chef Matt Williams, Team Leader of the Culinary Arts Program at BVT and organizer of this event, was pleased that they were able to host CIA. "It is really a compliment to our program that we have such a nice facility and great support from the administration that CIA wanted us to host this event," he said. And although the event is "fun" for the students and staff, he said that there is another added benefit to the students taking part. "The students get to interact with other kids who are in the same culinary program at other schools," he added.

The students who attended were also impressed with what the event had to offer. "The chefs explained knife skills and the different ingredients in their recipes," said BVT senior Caitlin Baillargeon, who is interested in becoming a wedding cake designer and is considering CIA's Baking and Pastry program as one of her top three choices for next year. "It's nice to see what things they do at the school," she said.

BVT has over 100 students in their Culinary Arts Program, and is home to the Three Seasons Restaurant at BVT, a restaurant that is open for lunch Tuesday through Friday where patrons can get homemade meals, pastries, breads, and pies that are made and served by the students in the program.


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