Students in the Culinary Apprenticeship Program at KSU’s College of Continuing and Professional Education put their skills to the test at Chef’s Table, an invitation-only event held on May 16 at KSU Center. The soon-to-be graduates developed a four-course spring themed menu, taking charge of every detail for the event – from planning to preparation to plating and presentation.
“I have seen such dedication from this class,” said Pam Moss, program manager. “Students have worked hard in this program and we are proud to see how far they have come since their first day of class.”
The showcase gave students an opportunity to invite family and friends to share in the celebration of their final event before graduation. Special guests for the evening also included members of the Atlanta Food & Lifestyle Bloggers Society and a representative from the Georgia Restaurant Association.
Spring-themed dishes included:
• Mushroom carpaccio with seared day boat scallop with truffle vinaigrette
• Oven roasted halibut, spring vegetable ragout and lemongrass beurre blanc
• 8-hour braised beef short rib Bali Maki, English pea whipped potatoes, ginger BBQ reduction and herb salad
• Buttermilk panna cotta with fresh rhubarb coulis
The night concluded with expressions of gratitude and appreciation to each student’s family for their continued support and to the instructors who guided the students throughout the program.
The Culinary Apprenticeship program teaches students the fundamental kitchen skills needed to enter the culinary industry. Chef Frazer Breckenridge and Chef Robert Gerstenecker, professional chefs who possess more than 20 years of experience, lead the nine-month program.
Creatively modeled after the European approach of culinary education, the program combines classroom instruction and practical application, requiring students to complete apprenticeship hours. Current partnered locations include Bar Margot at Four Seasons Hotel Atlanta, Endive Catering, Mandarin Oriental Atlanta and Canoe.