Out of the auditorium doors flood newly inducted students ready to receive their delicious reward. Waiting for them sat plates of lemon and chocolate creme puffs that left NHS Officer Rania Al-Hamani pleasantly shocked.  

“When we asked for culinary to make some little desserts, I just thought they’d make cookies and such,” Al-Hamani said. “But honestly, the variety and complexity of these pastries were so very impressive. When I saw the pastries I felt like I was in a royal ball.” 

The NHS Induction Ceremony, held Nov. 1, was one of various school events the advanced culinary arts students have catered this semester. To prepare these various courses, Head Chef Jennifer Carlin begins her days bright and early. 

“I typically get to the grocery store at 7:15 a.m. to be able to get the groceries and still be on campus by 8:15 a.m.,” Chef Carlin said. “Once I get on campus, the day is a whirlwind of activity. Some of the day-to-day items that get done are placing orders for food, chemical, and paper products as well as paying bills and requesting payments for catering jobs.”

Student chefs such as junior Khaihan Nguyen must undergo a thorough trial-and-error process for several weeks to ensure each recipe reaches its fullest potential. 

“Sometimes, the food doesn’t always come out perfect right away, so we test the recipe out and see if we need to make any adjustments to it while also giving samples to different teachers and getting their feedback on it,” Nguyen said. “Then, we make any more changes that need to be made and finally, sell it.”

With a diverse array of student, teacher, and parent customers, the advanced culinary arts chefs must exercise business and marketing strategies as well as hospitality skills to meet the needs of their customers.  

“We are currently learning how to do costing forms like how to calculate how much you’re gonna need and use,” senior Summer Hood said. “We’re also learning presentation, advertising and how to make a business and potentially open up a restaurant.”

In addition to their regular catering, the advanced culinary arts class recently debuted their first seasonal menu of the school year last month. Fall menu items include the M&M cookie dough, caramel apples and chicken pot pie casserole. 

“All of the fall options are good, but my favorite would be the chicken pot pie casserole because it’s filling and very delicious,” Khaihan said. “It’s the perfect comfort food to eat for this season.”

The advanced culinary arts prepare for numerous coming attractions as they continue to fabricate recipes for future menu items, catering, and teacher lunches.

“We have already perfected recipes for shepherd’s Pie Casserole, Chicken Cordon Bleu Casserole, Chili with Jalapeno Cheese Cornbread, and Grilled Cheese with Tomato Basil Soup,” Chef Carlin said. “We also have a Mexican Hot Chocolate Mason Jar Gift item we will be selling in December.”

Hood agrees that the year-round responsibilities make the culinary arts a taxing activity that is often overlooked. 

“People should be more appreciative and understand that we are students, not world class chefs,” Hood said. “Students, try to appreciate us more, especially Chef Carlin. She’s also the SkillsUSA director and she’s constantly working to give her students the best experience.”