Students in the culinary classes recently performed their first catering job at the November Community Advisory Board (CAB) meeting, hosted by TAN and the Salvation Army. Culinary teacher Rochelle Briggs and her students served 40 people at the Salvation Army conference room in Orange.

The students prepared Zuppo Tuscano, lasagna, salad with homemade croutons, homemade bread, and a strawberry pretzel dessert. According to Briggs, it took them about two weeks to prepare for this event.

“Once the menu was set, we had to do a trial run,” she said. “Then after we perfected the recipes we had to make a grocery list, buy the goods and prepare the dishes. We also had to scale the recipes up for 40 people. Then it took us two days to cook the meal.”

Several students were involved in the preparation of this event. Ashley Tran Le and Kylee Reviere made the dessert, while Sarah Kusek, Laurrie McBride, and Devonte Jones made the lasagna. Trace Hollifield made the croutons, Haley Taylor made the salad, and Joseph Lucia, Caleb Adams, and Justin James helped with the dishes. Briggs, along with James, Lucia, McBride, Hollifield, and Adams, served at the event.

“It was stressful, but once we got everything handled, it became easier and turned out nice,” Briggs said. “I was nervous and excited about how my kiddos would perform outside of the class, but they excelled.”

Briggs said the culinary students have even more events lined up this school year. They will be working at the Beary Merry Christmas Market on Dec. 4, as well as the CTE Open House in February and another LSCO/State Officer catering job in March.

“We had loads of fun,” Briggs said of her class’ recent catering experience. “The students knocked it out of the park and were a wonderful representation for LCM High School. I am so proud to be their teacher.”