Culinary Students’ Exit Project Means Feeding Their ‘Juniors’

’Culinary seniors at The Tech Center at Putnam/Northern Westchester BOCES not only made a fabulous meal for their exit project this week, but they taught juniors in the program a lesson the best way they knew how — by feeding them.

 “The seniors cook a meal as their exit project and serve it to the juniors in the program,” said Tech teacher Michael Tomaseski. “So the juniors know exactly what will be expected of them next year.”

 The payoff for both age groups was apparent, as the juniors enjoyed treats expertly prepared and served from the southwestern menu. Guests sampled smoky corn quesadillas, stuffed red pepper rellenos, a dessert of frozen margarita pie and a signature fresh strawberry virgin “mojito.”

 “We do everything to prepare this meal,” said Anthony Gentile of Carmel. “We do the menu planning, the costing for the food, the preparation and plate presentation, and design of the menu.” Anthony plans to study business in the fall and would like to open a restaurant one day.

Culinary seniors present their exit menus in four installments to juniors during the school year. In addition to the southwest offering this week, other menus this year will include North American, southern and Pacific Rim cuisine.