I really don’t know…
May 15, 2008 St. Louis, general food, missouri, restaurants
The Daily Sauce reported Monday on the graduating classes of two local technical schools culinary programs: Clyde C. Miller Career Academy and North Technical High School.
Calling them chefs aside (tsk tsk), the two schools faced off in the First Annual High School Culinary Cook-Off.
The North Tech team devised a three-course menu featuring pecan-encrusted goat cheese on a bed of greens with diced apple and charred tomato vinaigrette; shrimp risotto with roasted grape tomatoes; and pineapple-glazed pork loin with sweet potato hash and pineapple salsa. Miller’s team countered with a mixed spring salad with smoked salmon, dried cherries, carrots, tomatoes, blue cheese with an apple and pear vinaigrette; a roasted chicken and garlic skewer on spinach pesto; and pork tenderloin stuffed with chorizo and Boursin cheese, roasted garlic mashed potatoes and a spring vegetable medley.
First, congratulations to the students. While technical high schools are common place in other countries, for some reason in America, they’ve never taken the same kind of hold. Here we’d rather cram the square peg into the round hole than let a student actually excel at something they enjoy. Here’s to not getting crammed!
As for the high schools,
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Tags: culinary tech high schools in the lou, seasonal vegetable medley, seasonality
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