MARLBOROUGH — Superintendent Ernest F. Houle shares that Assabet Valley Regional Technical High School’s Culinary Arts Department will host its second High School Culinary Arts Food Show to connect aspiring culinary students with industry leaders.
WHEN:
Wednesday, Nov. 6, from 10 a.m. to 12:30 p.m.
WHERE:
Assabet Valley Regional Technical High School, 215 Fitchburg St., Marlborough
WHO:
- About 135 culinary arts students from Assabet Tech and 13 other school districts with culinary programs: Newton North High School, Pathfinder Regional Vocational Technical School, Salem High School, Nashoba Valley Technical High School, Upper Cape Cod Regional Technical High School, Diman Regional Vocational Technical High School, Essex North Shore Agricultural Technical School, Taunton High School, Tri-County Regional Vocational Technical High School, Whittier Regional Vocational Technical High School, Minuteman Regional Vocational Technical High School, Waltham High School and Smith Vocational and Agricultural High School.
- More than 25 culinary arts instructors
- Steve Uliss, Executive Chef and Owner of FireFly’s in Marlborough, will be conducting a demonstration on the difference between St. Louis Ribs and spare ribs.
- Dave Kennedy, Co-owner of Kennedy’s Market and Restaurant, will be conducting a demonstration on tumbling steak for steak tips.
WHAT:
After the success of Assabet’s high school culinary arts food show last year — believed to be the first food show specifically designed for high school students —the school will once again hold the event for culinary students across the state.
Food trade shows are generally age-restricted.
The idea for the event was developed by Assabet’s Culinary Arts Department, under the leadership of Chef Louis Trudeau with the support of Chef Alec DeAmici and Chef Jessica Bengtson.
Assabet Tech works to prepare graduates for employment in high-demand and emerging fields. A survey by the National Restaurant Association revealed that 62 percent of operators reported not having enough employees to accommodate customers effectively.
About 15 nationally known food service providers, including A.J. Letizio, Smithfield Culinary, Epicurean Club of Boston, Piantedosi, The Bone Sauce and Mike’s Hot Honey, will be on hand. Some companies will be staffing stations, while others are donating their products and/or equipment. Assabet students will be assisting vendors at their stations.
Each student will receive an event ID badge and Food Show drawstring bag, which they can use to collect vendors’ products, much like at a professional event.
At the end of the show, each student will receive a JavaSOK branded with Assabet’s logo and “Food Show 2024,” bought courtesy of a $500 donation from Main St. Bank.
A $250 donation from the Marlborough Rotary Club was used to purchase the ID badges, and a $200 donation from BJ’s corporate office was used to buy supplies and raffle items for the event.
(Media members interested in attending are asked to contact Camryn Langille, camryn@jgpr.net, no later than Tuesday, Nov. 5.)
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