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Thursday, Mar. 26, 2015

Taking food service a step further

Tuesday, March 22, 2005

Storm Lake High School's Alex Raveling had a special treat recently when he had the opportunity to do some cooking with a chef from the corporate office of Tahar, the district's food service provider.

Don Ehler was on hand at the high school to provide training to the high school cooks on the use of a new grill. During his visit, the cooks were preparing grilled turkey club sandwiches; and did they look tasty!

The district's food service supervisor Cindy Pedersen commented that the training is providing the cooks new concepts to use in the kitchen to make the meals more appealing. "This is adding a new spin on food service," she said.

The information the high school cooks took part in will be shared with the other cooks throughout the district. Food demonstrations are being planned for once a month, she said.

Raveling was thrilled to be able to hang out with the premier chef for the morning. The high school senior has already made the decision to continue his education at a culinary arts college. The opportunity also allowed him to cook in front of his peers. "It was a lot of fun," he said.

Last summer, the young chef-wanna-be attended a week-long class at the Illinois Institute of Culinary Arts in Chicago. The event provided high school students the chance for a hands-on cooking experience with some of the best chefs.

Raveling also works at Taco John's and has learned a great deal about food preparation through that job.

As a member of the Air National Guards, he has taken on the task of helping in the preparation of the food for the 500-600 in attendance during training each month in Sioux City. "It's all been good experience for me," he said.

His interest in the culinary arts came about from watching cooking shows on the food network TV channels and participating in the cooking classes at the high school.

Chef Don presented Raveling with a Tahar chef's jacket and hat.

In addition to the sandwiches served to the students the day of Chef Don's visit, relishes of vegetable trees and birds were on display, made by Becky Stille's foods class through some guidance from the chef.

Pedersen said the extra training now made available is making even cooking for a school setting a fun experience which will also be an enjoyable eating experience for the students.



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