Les Cheneaux Culinary School | Beyond the Fork Winter 2021

Page 1

Beyond

the

2021 | Volume 7 | Issue 1

FORK

...of summer dreams come true ...and the bright future that lies ahead

Class of 2021 in their summer kitchen. LtoR: Nathaniel Gilson, Kira Sixberry, Caitlin Britton, Lukas Selberg, Joe Farrish, Dylan Formolo

D

espite the multiple challenges that have deeply affected the culinary world, let alone all of society, the Les Cheneaux Culinary School and its Summer Restaurant serve as remarkable examples of how, through patience and foresight and unwavering belief in students and staff, the ultimate joy of lifting the human spirit through fine food and sincere caring can be achieved.

We are purposely keeping this issue brief, focusing on just the success of this summer’s Restaurant and how our guests and the Classes of 2021 and 2022 are so key to the future of our culinary world. Almost all our 50-some graduates have stayed in the field, making a difference and finding success in their respective interests, be it hands-on or in management or as entrepreneurs. And some have returned each summer to assist in the kitchen and inspire as mentors.

Herein are reviews pulled from Open Table https://www. opentable.com/r/ les-cheneauxculinary-schoolhessel to confirm the outpouring of support that the school and restaurant have Executive Chef Zach earned since its making liquid nitrogen ice cream... so smooth inception in 2015, and silky. He flavored it with special kudos with Chinese five-spice to our Program Director and powder to pair with brûléed peaches. Executive Chef Zach Schroeder. He is not only gifted at creating great dishes and superb menus to excite a variety of tastes; he continually believes in and motivates his students, giving them the confidence to succeed. He never rests on his achievements, but continually seeks new flavors and methods to excite the class and encourage creativity. In the February/March issue of Beyond the Fork, we will be recognizing our hundreds of wonderful benefactors, whose confidence in the future viability of LCCS has made it possible to survive through the crisis.

Student chef Caitlin Britton w/ server Carl Morrison.

Apprentice Garrett Bakkila prepping Hokkaido cinnamon rolls for Sunday Brunch.

Continued on next page...


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