UNLV/CCSD/TBG
Students in the Culinary Arts program learn essential classical cooking techniques, food safety, nutrition, quality assurance and production planning. All students will achieve current management techniques in the areas of kitchen production on a commercial scale including inventory, ordering, food cost projecting, purchasing, customer service and marketing. The latest trends in the culinary food service industry will also be explored. Culinary Arts students will also have the opportunity to apply their skills through providing a local service to our community by catering events in our new banquet facility, which will cater to the public and private sectors. http://clindsay159.weebly.com/
UNLV Capstone Course: "KITCHEN Operation 360"
Learning about FISH
Keeping It Real Modern
Long Term Friend and Guest, Executive Chef Anthony Sinsay of Harney Sushi San Diego visits Las Vegas and lays down a new approach to modern cookery. “Breaking into the modern world of molecular gastronomy is no easy task but for some it comes in the pursuit of a perceived dormant form art of science known as the gastronomical world.”
Definition:
Molecular gastronomy: is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking and seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. (wikipedia)
Please click on the link below to learn more about this very young and talented Executive Chef of Harney Sushi, San Diego
"Thank's Anthony for coming to visit the program"
Definition:
Molecular gastronomy: is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking and seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. (wikipedia)
Please click on the link below to learn more about this very young and talented Executive Chef of Harney Sushi, San Diego
"Thank's Anthony for coming to visit the program"
Thank you Coca-Cola for a Classic Visit
The ProStart program played host last month to Carlton Curtis of Coca-Cola North America, a long-time supporter of the national ProStart program. While in Las Vegas on business, Curtis was able to visit the ProStart students at the local Las Vegas Highschool. During his two hours on campus, Curtis toured the facility, investigated new culinary trends, shared his insights and expertise with the students, and then partook of a specially-created, Coca-Cola-inspired menu made by the schools ProStart students. Sam J. Facchini, Nevada Restaurant Association director and co-owner of Metro Pizza, accompanied Curtis to the business dinner at ECTA.
Experimenting with Coca-Cola products, the ProStart students and Chef Christopher Lindsay introduced a variety of uses for the product line in their menu.
The Coca-Cola menu consisted of an appetizer featuring a frisee and romaine salad with heirloom tomatoes, shaved red onion, sundried cherries, coca cardonda cheese, and a Vanilla Coke vinaigrette. The Classic Coke-marinated steak was accompanied by a risotto-style wild mushroom oatmeal. The toasted oatmeal was highlighted with sautéed onions, garlic, and a Sprite infused mushroom stock for deglazing. The sauce that accompanied the steak was a Dr. Pepper gastrique, garnished with a pan-fried Doctored Pepper!
The students demonstrated their creativity in showcasing the different Coca-Cola products in their menu. These skills will be particularly useful as the students prepare for the state ProStart competition. For more information on the Nevada ProStart program, please contact [email protected].
Experimenting with Coca-Cola products, the ProStart students and Chef Christopher Lindsay introduced a variety of uses for the product line in their menu.
The Coca-Cola menu consisted of an appetizer featuring a frisee and romaine salad with heirloom tomatoes, shaved red onion, sundried cherries, coca cardonda cheese, and a Vanilla Coke vinaigrette. The Classic Coke-marinated steak was accompanied by a risotto-style wild mushroom oatmeal. The toasted oatmeal was highlighted with sautéed onions, garlic, and a Sprite infused mushroom stock for deglazing. The sauce that accompanied the steak was a Dr. Pepper gastrique, garnished with a pan-fried Doctored Pepper!
The students demonstrated their creativity in showcasing the different Coca-Cola products in their menu. These skills will be particularly useful as the students prepare for the state ProStart competition. For more information on the Nevada ProStart program, please contact [email protected].
Creative Cooking School - Summer Kids Camp
Bloomingdales Showcase
DEMO TIME!!!
Working in conjunction with the Public Educational Foundation, the studendents of the local school were cordially invited to the Bloomingdales Demonstration kitchen located in the Fashion Show Mall, where they presented their culinary skills in the form of a 6 course Holiday Menu. Upon arriving the students were escorted by Bloomingdales Chef Darnell Harness on an adventure through the Cooking and Dinnerware departments to choose any pots, pans, or plates they wanted to highlight their cuisine, which consisted of the following:
Menu
Crispy Wheat Pita | Pumpkin Seed Pesto
Roasted Pumpkin Ratatouille
Roast Beef Strip loin | Red Wine Black Truffle Sauce
Skillet Baked Apples
Working in conjunction with the Public Educational Foundation, the studendents of the local school were cordially invited to the Bloomingdales Demonstration kitchen located in the Fashion Show Mall, where they presented their culinary skills in the form of a 6 course Holiday Menu. Upon arriving the students were escorted by Bloomingdales Chef Darnell Harness on an adventure through the Cooking and Dinnerware departments to choose any pots, pans, or plates they wanted to highlight their cuisine, which consisted of the following:
Menu
Crispy Wheat Pita | Pumpkin Seed Pesto
Roasted Pumpkin Ratatouille
Roast Beef Strip loin | Red Wine Black Truffle Sauce
Skillet Baked Apples
SHARE OUR STRENGTH "SOS"
Starting September 24th-25th the first Culinary task of the year will be to team up with other in-school programs on a service project through the organization called “Share Our Strength”. This program funds the best anti-hunger organizations, finding the strongest local partners, to make sure that all kids have access to nutritious food. Please check out the link provided to watch this quick video. http://strength.org/get_involved/numbers/
Student involvement with this project will be through the contribution of the “Great American Dine Out”. Please click on the link below and locate the (Find It Restaurant) tab, type in 89122. http://join.strength.org/site/PageServer?pagename=GADO_homepage
Some restaurants are donating a portion of sales for the week to “Share Our Strength”, while others are selling retail items or creating specials in order to raise the much needed funds. Students will be responsible for feeding 2500 of their local peers in order to create their portion of donation.
Last year the Culinary Program raised over $1,000 dollars to the “Share our Strength” Foundation cause. We hope to establish continuing support for "SOS" and this year we will aim to increase to the amount raised last year. Again, we would like to pay special thanks to the very supportive Faculty and Staff as all industry professionals who attended last year. … Please come inside, using the "see it" tab for event pictures.
Student involvement with this project will be through the contribution of the “Great American Dine Out”. Please click on the link below and locate the (Find It Restaurant) tab, type in 89122. http://join.strength.org/site/PageServer?pagename=GADO_homepage
Some restaurants are donating a portion of sales for the week to “Share Our Strength”, while others are selling retail items or creating specials in order to raise the much needed funds. Students will be responsible for feeding 2500 of their local peers in order to create their portion of donation.
Last year the Culinary Program raised over $1,000 dollars to the “Share our Strength” Foundation cause. We hope to establish continuing support for "SOS" and this year we will aim to increase to the amount raised last year. Again, we would like to pay special thanks to the very supportive Faculty and Staff as all industry professionals who attended last year. … Please come inside, using the "see it" tab for event pictures.
PROJECT: EMPOWERMENT
Culinary Students have embarked on a huge undertaking this year. Over the past week the statewide "Empowerment" Seminar took place in the banquet facilities of East Career and TechAcademy. Some of our guests included Government Officials, State Officials, Journalists and keynote Speakers. The student objective was to provide an industry standard Breakfast, Lunch and Snack Cart banquet feeding over 900 meals, over a two day period.
All items on the Student driven Menu were to be made from scratch and no two menus were alike. This project started way back in June 2010, after the 300 students returned back to school in August, Menu and Recipe development began. Within 3 weeks upper the classmen began the food costing for the event. They were given a food cost percentage of 27 percent which is the current industry standard in the Las Vegas for a banquet of this size.
Congratulations to all Culinary Students for achieving their goal, many of whom which worked into the night for weeks on end. Meanwhile, in the middle of all of the chaos 42 box lunches for "GEAR UP" an entirely different party were neatly delivered to an off-site location, with smiles....
All items on the Student driven Menu were to be made from scratch and no two menus were alike. This project started way back in June 2010, after the 300 students returned back to school in August, Menu and Recipe development began. Within 3 weeks upper the classmen began the food costing for the event. They were given a food cost percentage of 27 percent which is the current industry standard in the Las Vegas for a banquet of this size.
Congratulations to all Culinary Students for achieving their goal, many of whom which worked into the night for weeks on end. Meanwhile, in the middle of all of the chaos 42 box lunches for "GEAR UP" an entirely different party were neatly delivered to an off-site location, with smiles....
ProStart 2011 Invitational
Starting out the 2010-11 school year with an already impressive reputation, culinary students geared up and ready to go. The tryouts, open to any culinary students, lasted a full week. Once the teams were chosen, they got straight to work. All teams hard work paid off in the form 9 gold medals and the three on Cake Decorating Team had a great showing as well..
The Culinary students demonstrated exemplary Pride, Class, and Dedication as the representation of our school. Bravo, Team East!!!
The Teams will be leaving to compete in Overland Park, Kansas for the 10th Annual National Prostart Invitational on April 29th to compete against the top teams in the country.
The entire ProStart Team would like to publicly acknowledge our appreciation to all the Parents, Teachers, and Professionals involved in the support of our success. We worked long hard hours into the night to achieve a professional standard for food and service.
The Culinary students demonstrated exemplary Pride, Class, and Dedication as the representation of our school. Bravo, Team East!!!
The Teams will be leaving to compete in Overland Park, Kansas for the 10th Annual National Prostart Invitational on April 29th to compete against the top teams in the country.
The entire ProStart Team would like to publicly acknowledge our appreciation to all the Parents, Teachers, and Professionals involved in the support of our success. We worked long hard hours into the night to achieve a professional standard for food and service.