Students worked alongside chefs and vendors to help produce and serve food for more than 800 guests at the event, held on Tuesday, April 7. They also networked with leaders throughout the food industry, from Michelin-starred chefs to meat distribution company owners, as well as corporate executive chefs representing US Foods.
Food trade shows are normally for industry professionals to learn more about upcoming trends and sample new products or items. Dover students received a special invitation and were the only high school invited by organizers to attend.
This experience allowed students to explore and participate in a fast-paced, high-volume environment that they may encounter post-graduation.
“The students rose to the occasion and impressed every professional they interacted with,” said Chef Ashley Mota, Culinary Arts instructor. “They worked side-by-side with professionals, contributed meaningfully to production and service, and demonstrated exceptional composure under pressure. Their work ethic and ability to engage with both chefs and customers did not go unnoticed.”
Representing the school were Culinary 2 students Kalin Baker, Peri Fruh, Gavin Hughes, Sam Pierce, Jackson Roberson, Braylon Silver, Abednego Sipayung, Maddy Stice, Sam Winters, and Quinn Sands, and Culinary 3 students Ben Cronin, Myles Parham, and Keagan Hennedy.
“The food and beverage industry is changing rapidly. Our students received valuable insight and experience, which will open up new career opportunities when they graduate,” Superintendent Dr. Christine Boston said.
Superintendent Dr. Boston and Chef Mota thank Amie Pariseau, Executive Director of the National Restaurant Association Educational Foundation, and Ryan Dwyer, District Sales Manager for US Foods, for making this opportunity possible.
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