E. Lombardi

Liberty HS - FACS TEACHER (CTE)
Culinary Arts & Nutrition/Wellness
Be curious! Get active - explore, create, inspire, and taste!

[E. Lombardi @LHSculinarycrew]

Teacher appreciation week!! BREAKFAST FOR LUNCH @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

@LHSEAGLESVA Well deserved!

[E. Lombardi @LHSculinarycrew]

Quick Breads Unit: Garlic Cheddar Biscuits.
We donated a biscuit to the teachers in the English & History departments to show our appreciation! Go Eagles 🦅

[E. Lombardi @LHSculinarycrew]

Happy 30 on 30! We treated the staff; celebrating the holiday, as well as, LHS 30th year. Go Eagles! @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

LHS, FHS, KRHS culinary programs collaborated seamlessly last night to celebrate Dr. Jeck. A superintendent that values career and technical education, who passionately supported the culinary arts! @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

Teacher Appreciation STREET TACO luncheon courtesy of CA II! @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

@LHSEaglesNest @LHSEAGLESVA Woohoo Alaina!

[E. Lombardi @LHSculinarycrew]

TEACHER APPRECIATION WEEK!!! CA2 brought Liberty to Asia with fresh shrimp/chicken spring rice rolls 2 dipping sauces, homemade cinnamon/ginger tea and Pocky sticks. These kids worked hard to show their love and appreciation!! @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

Administrative Assistant Appreciation day luncheon: we couldn't do it without you!

CA II created chicken cordon bleu, roasted asparagus and crème brûlée . Delish. @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

Edible book festival winners! Congrats to the top 3 overall projects: Kendal, Norma, and Cathy. The crew impressed everyone yesterday with their creativity and culinary skills. I'm very proud! @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

@LaurenMilburn31 @LHSEAGLESVA Definitely needs a page in the year book!

[E. Lombardi @LHSculinarycrew]

@JMConverse @LHSEAGLESVA This just made my night...love you two! 🙌🤩

[E. Lombardi @LHSculinarycrew]

DUMPLING DAY! The crew had guests join us in the lab, Mr. And Mrs. Park! They walked us through authentic Korean dumplings. My crew was beyond excited, such a great day. @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

Another great Eagle Spirit Ceremony. It was our pleasure to serve all of these wonderful students who exhibit Leadership High expectations and Service. 👏 @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

Good Morning world, my advanced crew made chocolate souffle!! I am just so excited these beautiful desserts were a success. A lot of tough techniques, meringue, folding, tempering... Picture says it all 🤩 @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

CA1 crew demonstrating PRESSED (butter) and DROP (chocolate chip) cookies. Different techniques yield different shapes, textures and flavors. @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

@LaurenMilburn31 @LHSEAGLESVA Today is ravioli!

[E. Lombardi @LHSculinarycrew]

Pasta dough and shaping! What fun. The crew really enjoyed trying to shape their favorite pasta. @LHSEAGLESVA

[E. Lombardi @LHSculinarycrew]

@ange_byrd @LHSEAGLESVA Thank you! It means a lot. 🖤

[E. Lombardi @LHSculinarycrew]

Pulling it all together with a fresh simmered red sauce. To concasse or not to concasse that was the question? Few students stood by leaving the skin on. Smooth or chunky, I dislike the texture of the skin in a sauce. (In the end, they all jumped ship to my no skin side 😉)