Culinary 2 prepared some Canadian 🇨🇦 cuisine today!
Poutine - hand cut potatoes fried crisp and smothered in brown gravy and cheese curds
Beaver Tails - fried dough, shaped like a beaver’s tail, topped with nutella and fruit @CHSBlueDemons@MarkRHusband
Congratulations Jailynn Coleman on your new job at Blacksburg Pharmacy! Hard work always pays off! So proud of you 👏 @CHSBlueDemons@mcps_va@MarkRHusband
We snuck in two more Hispanic cuisines in Culinary II today 💙💛
🇭🇳 Honduran coconut bread and mango avocado salsa
🇨🇺 Cuban sandwiches @CHSBlueDemons@MarkRHusband
We are celebrating Hispanic Heritage Month by learning about indigenous ingredients while we compare the cuisines of Hispanic countries. So far we’ve made Puerto Rican Empanadas 🇵🇷 and Argentinian Chocotorta 🇦🇷 @CHSBlueDemons@MarkRHusband
We had the MOST fun today being Culinary Scene Investigators. Culinary II students brainstormed the food and kitchen safety violations, staged the crime scene, and produced a promotional video. Culinary I students were the investigators.
#CSI 🕵🏻♀️ ⚠️ @CHSBlueDemons@MarkRHusband
Culinary II students created a HACCP Gallery Walk. Together, we helped each other gain a better understanding of the seven principles of HACCP. @CHSBlueDemons@MarkRHusband
Certified ServSafe Food Protection Managers celebrated with a grilled NY strip with garlic and herb compound butter!! 🤌🏼👨🏼🍳 @MarkRHusband@CHSBlueDemons
This week we’ve been exploring Irish cuisine to celebrate St Patrick’s Day 🍀 with corned beef, colcannon, soda bread and cottage pie 🇧🇧💛💙🍽 @CHSBlueDemons@MarkRHusband
We were asked to prepare snacks for the MACC Tournament at CHS this evening. These unique circumstances require us to get creative when we are planning for events. My students (a team of 4 in person) prepared snack boxes for 30 people.
Charcuterie Boxes 🧀🍇