Emily Daniel

Culinary Instructor|‘22 Nevada R5 Teacher of the Year |‘23 MOEFCS New Teacher of the Year | ‘24 MOACTE/Region 3 New Teacher of the Year/ National ACTE Finalist

[Emily Daniel @msdaniel45]

Level 2 students are diving into the potato, pasta, and grains unit by making gnocchi. They focused on dough texture, shaping, and cooking techniques while learning how potatoes function as a starch in pasta-making. 🥔🍝

[Emily Daniel @msdaniel45]

evel 1 students explored classic mother sauces by making béchamel and hollandaise. They practiced building a roux, creating cheese sauce, and emulsifying eggs, butter, and lemon to finish with Eggs Benedict—focusing on technique and temperature control. 🍳🧈

[Emily Daniel @msdaniel45]

Culinary students practiced recipes for an upcoming catering order and smoked a brisket!

[Emily Daniel @msdaniel45]

Level 2 students dove into their grains and pasta unit, rolling up their sleeves to make fresh pasta dough from scratch.

[Emily Daniel @msdaniel45]

Level 1 students participated in a communication lab, focusing on the importance of clear, detailed directions and the value of reading a recipe all the way through before getting started.

[Emily Daniel @msdaniel45]

Round one of our meat lab! We have a surplus of beef roasts that we are prepping for pot roast and jerky.

[Emily Daniel @msdaniel45]

Amazing weekend at FCCLA Fall Leadership Conference!
So proud of our competitors:
🥈 Thalia – Photography
🥉 Melanah – Culinary Knife Skills
Loved hearing Shannon McKain share about “Rally Mentality” — success starts with mindset!

[Emily Daniel @msdaniel45]

Even with a shortened day, our Culinary students made the most of their time by whipping up some festive Halloween treats! They created spooky puppy chow, dirt cake, and chilling orange sherbet drinks — the perfect way to celebrate the season!

[Emily Daniel @msdaniel45]

Level 2 students are diving into their breakfast cookery unit and started with something sweet — homemade crepes! From fillings to presentation, they’re mastering the art of breakfast perfection.

[Emily Daniel @msdaniel45]

Level 1 students kicked off their sandwich and pizza unit this week by creating a delicious variety of sandwiches! On the menu today: buffalo chicken wraps, triple decker sandwiches, and classic submarines. Each packed with flavor and creativity.

[Emily Daniel @msdaniel45]

Culinary students put their talents to the test during a skills assessment lab! Each student prepared a dish that showcased the techniques they’ve mastered so far this semester — from knife skills and seasoning to plating and garnishing.

[Emily Daniel @msdaniel45]

Meanwhile, our Level 2 students and Level 3 leader Thalia were hard at work prepping for tomorrow’s big catering event at the Elks. Exciting things ahead!

[Emily Daniel @msdaniel45]

Dips, dips, and more dips!
Level 1 students whipped up a lineup of crowd-pleasers today—chocolate chip cheesecake dip, fluff dip, spinach artichoke dip, guacamole, and jalapeño popper dip. Talk about flavor overload!

[Emily Daniel @msdaniel45]

Level 2 students kept the fruit theme going with a fresh fruit salsa served alongside homemade cinnamon sugar chips, a perfect combo of sweet and crunchy

[Emily Daniel @msdaniel45]

Level 1 students whipped up a honey lime rainbow fruit salad, a creamy deviled egg pasta salad, and a sweet Snickers caramel apple salad. Who said salads had to be all about greens?

[Emily Daniel @msdaniel45]

Level 2 students are focusing on fruits this week. They baked warm, cinnamon-spiced apples and created a delicious mixed berry sauce.

[Emily Daniel @msdaniel45]

Level 1 students kicked off the week learning all about salads, dressings, and dips! Today, they whipped up a variety of fresh salads. They made kale, quinoa, and Mediterranean. They also made a batch of homemade ranch dressing.

[Emily Daniel @msdaniel45]

Level 2 students are in their dairy unit. They researched compound butter recipes, created their own unique flavors, and served them up with fresh baked bread!

[Emily Daniel @msdaniel45]

Level 1 students kicked off their baking unit this week! Today they practiced the muffin method, mixing wet and dry ingredients separately, then combining them with just enough stirring to make light, fluffy muffins.

[Emily Daniel @msdaniel45]

Level 2 students ran the show in lab today, showing Level 1 how to make our stock cookies. They walked them through the steps and explained the process as they went.