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Post date: Apr 26, 2016 6:30:39 PM
Arianna Williamson, staff
Organized chaos. Calm concern. Expansive growth.
Culinary Arts I, II and III students joined forces in order to prepare and serve the school board their annual spring dinner, consisting of appetizers, garlic-parmesan pita chips, caesar salad and sliced apples with vanilla yogurt, and an entree of honey-mustard chicken with roasted vegetables, caesar salad and spring mixed vegetables. Dessert featured strawberry-blueberry cheesecake parfait and apple pie taquitos.
The 2016 spring school board dinner took place on April 11 at Sturgis Williams Middle School.
Culinary Arts student Adrienne Shideler (11) said, “The School Board Dinner was a lot more stressful than I thought it was going to be.”
Preparing for the dinner takes time to determine the menu, prepare items and plan for the event. Initially, there was a practice dinner at SBHS on the Thursday before the students prepared the real dinner, serving the administrators Pete Wilson and Chad Hedderman as well as Food Service Manager Joe Schaffer.
Culinary students had all the ingredients ready and in bags to be taken to the Middle School. In addition, they also had all items necessary to make the dinner.
The day of the school board dinner, students were in the classroom by 3:15 p.m. to get their items packed up. All students had tasks and aspects of the menu to complete. Teamwork helped since the dinner was served on schedule.
Appetizers were served by 5:15 p.m. and the meal completed by 7:15 p.m.
Culinary Arts students Jarrod Schreter (11), Harley Stein (11) and Adrienne Shideler (11) prepare fruit kabobs for the School Board Dinner. photo by Coleen Keffeler
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