Chefs to Visit DC, VA High Schools

If you’re a budding culinarian in a DC or Northern Virginia-area high school, you may be in for a treat next week.

The New England Culinary Institute and the Restaurant Association of Metropolitan Washington’s Education Foundation are partnering to bring culinary skills development programs to students in DC and VA public schools.

Executive chefs David Hale (NECI career services director, Vermont Fresh Network board member) and Mark Molinaro (NECI executive chef, Four Seasons/Ritz-Carlton alum) are traveling with the NECI team for these events:

October 14Annandale High School Culinary Arts and Bistro with culinary students from Annandale, Falls Church, Edison, South Lakes and T.C. Williams High Schools

October 15Academy for Hospitality & Culinary Arts at Roosevelt Senior High School in D.C with culinary students from Roosevelt and Ballou Senior High Schools

According to RAMW, the chefs will demonstrate “culinary techniques and skills required in the 21st century food service kitchen. The students will be exposed to the chefs’ passion for culinary arts and to the tremendous opportunities in the food service industry.”

Sounds like more fun than my high school experience. Anyone out there attending? Let us know in the comments.

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By Alison L. McConnell

Alison L. McConnell

Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.


About The Humble Gourmand

The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.

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