ACF assists with C.R.O.P. program for students

ACF assists with C.R.O.P. program for students

Taste of the Culinary Arts
_DSC5630This was an introduction to students that participate in the C.R.O.P (College Reach Out Program), For Each One Reach One Mentoring Program and Take Stock In Children programs.There was about 55 students and 7 adults were in attendance. On June 15,2016  A.C.F members and other chefs participated in demonstration of the great world of culinary arts. We showed the students how diverse our field really is. We had demonstrations in Garde-marger Chef Marguertte Jirau, fruit and vegetable creations, Chef Ingrid Greaves Cooking Methods and Napkin Folding ,Chef Ancel Lewis Plate Presentation & Napkin Folding ,Chef Rene Marques Chicken and Fish Fabrication, and different knife Cuts of vegetables. Chef Rickey & Carla Richardson event organizer, Introduction of chefs and prepared 3 course Lunch Meal for everyone. Each chef gave the student little background history on themselves and why they chose this profession. The A.C.F was able to provide a rep from Keiser College for those who wanted more information about culinary programs.

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