|Eastern Tech Culinary Arts students and former instructor Bette Mullins pose with the cookbook for which they tested recipes.|
When readers of the new “Yum!” cookbook delight in the success of their pan-fried oysters with ginger crème fraiche and peppers, or roasted balsamic glazed chicken, or crunchy salad with toasted hazelnuts, they will want to thank the more than 60 renowned chefs who contributed recipes and the 22 Eastern Technical High School students who tested the recipes.
The testing took place in December 2006, by Eastern’s Culinary Arts juniors, now seniors. The Maryland Hospitality Education Foundation selected Eastern Tech’s Culinary Arts program as one the best ProStart Culinary Arts programs in the state of Maryland to participate in this endeavor.
Former culinary instructor Bette Mullins autographs copies of the “Yum!” cookbook.
In December 2007, Eastern Tech’s former culinary instructor Bette Mullins and the program’s 22 seniors were recognized for their efforts by Microplane® (a kitchen tool company) and the Maryland Hospitality Education Foundation. The recognition took place at The Eastern Inn, the school’s student-run restaurant.
“Testing the recipes was an excellent opportunity for the students to work with unique and upscale ingredients as well as learn from professionals in the field,” explained Mullins.
On behalf of their hard work and weeks of testing recipes, the students and culinary instructor received complimentary cookbooks as well as personal congratulations from Principal Tom Evans.
|What is ProStart?|
The ProStart program is a two-year curriculum designed to teach high school students the management skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid internships where industry managers mentor them. When students meet academic standards, complete a checklist of competencies, and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce.
“I am very proud of their work,” he said. “I have talked with many of them, and I know they were very excited to have the opportunity to work with these companies because it really enabled them to learn more of a gourmet style of cooking.”
Evans added, “I am actually the cook in my house, so I’m very excited to try some of these recipes!”
While the cookbook can be purchased in bookstores and online and proceeds benefit the American Kidney Foundation, books purchased directly through the Maryland Hospitality Education Foundation (www.mhef.org) also help raise funds to provide scholarships to culinary arts students in Maryland.
Story by Allyson C., a senior at Towson High School and intern in the Communications Office. Sidebar from the National Restaurant Association Educational Foundation web site (www.nraef.org). Photos courtesy of Eastern Technical High School.