Aspiring chefs show off culinary skills at KSU
May 08, 2013 11:16 PM | 1818 views | 0 0 comments | 6 6 recommendations | email to a friend | print
Aspiring chefs at KSU took part in the ‘A Salute to Sustainability’ Chef’s Table event on May 1. At front, Pam Moss, Culinary Apprenticeship Certificate program manager; second row, Alicia Westfall, Heather Schwab, Adriana Alvarez, Alyssa Carlin and Jennifer Simon-Jones; third row, Chef instructor Frazer Breckenridge, Joshua Spearing, Boaz Chester, Robert Lewis, Brandon Wilson, Larry Widi and Chef Instructor Greg Brooks. <br> Photo courtesy of Kennesaw  State University
Aspiring chefs at KSU took part in the ‘A Salute to Sustainability’ Chef’s Table event on May 1. At front, Pam Moss, Culinary Apprenticeship Certificate program manager; second row, Alicia Westfall, Heather Schwab, Adriana Alvarez, Alyssa Carlin and Jennifer Simon-Jones; third row, Chef instructor Frazer Breckenridge, Joshua Spearing, Boaz Chester, Robert Lewis, Brandon Wilson, Larry Widi and Chef Instructor Greg Brooks.
Photo courtesy of Kennesaw State University
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Scallop and shrimp ceviche.
Scallop and shrimp ceviche.
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Kielbasa flowers.
Kielbasa flowers.
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 Gooey caramel chocolate chip cookie dough shortbread.
 Gooey caramel chocolate chip cookie dough shortbread.
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From staff reports

Aspiring chefs put nearly nine months of learning on display during the Chef’s Table event May 1 at the College of Continuing and Professional Education at Kennesaw State University.

“A Salute to Sustainability” was the theme at this year’s Chef’s Table. Family, friends and instructors feasted on offerings such as scallop and shrimp ceviche, stuffed mushrooms, Jamaican jerk chicken, chicken garbanzo salad, tarragon and gruyere petite quiches, and halibut tacos.

“It’s such a joy to see the growth and development of our students from start to finish. Our instructors and mentors do such a great job of training and guiding these future chefs,” said Pam Moss, Culinary Apprenticeship Certificate program manager.

The event served as the grand finale for the Culinary Apprenticeship Certificate program at the college.

Each year, classes begin in September and end in May, followed by graduation in June. Students enrolled in the program are exposed to the European model of instruction which provides an opportunity to apprentice alongside professional chefs. Classes take place at the KSU Center at 3333 Busbee Drive in Kennesaw.

While students learn knife techniques and other important skills in the professional kitchen at KSU Center, it is at their culinary apprenticeships where they get a taste of the real world.

Fine-dining establishments such as Elevation Chophouse, Villa Christina and Park 75 at the Four Seasons and companies such as Endive Catering and Parsley’s Custom Catering also serve as their classroom.

Chef instructors Greg Brooks and Frazer Breckenridge guide the students throughout the program.

Chef mentors are Rich Bradshaw from Elevation Chophouse, Drew Ihrig from Endive Catering, Robert Gerstenecker from Park 75 at the Four Seasons, Andreas Georgakopoulos from Villa Christina, and Marc Sommers from Parsley’s Custom Catering.

The fifth cycle of the Culinary Apprenticeship Certificate program begins Sept. 4. The next free information session is July 25 at 7:15 p.m. at KSU Center. For more information on the program, visit ksuculinary.com.
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