What’s cooking with E2CC BOCES? Students learn from acclaimed chefs as part of culinary arts program

Mouth-watering aromas wafted through the air as three world-renowned chefs prepared dishes of Hungarian sauerkraut with tilapia, pan-fried mackerel with Caribbean rice and sweet passion fruit mousse. The savory meals were not menu items for a five-star restaurant. Instead, they were for culinary lessons at the kitchen stations within the Carrier Educational Center.

For the past six years, Erie 2-Chautaqua-Cattaraugus BOCES has teamed up with the Culinary Institute of America and ProStart, a nationwide culinary program for high school students, to bring some of the best chefs in America to the Carrier Educational Center in Angola. With the help of student assistants, the chefs use hands-on demonstrations to teach the culinary arts students about the essentials of cooking.

Last Thursday (Feb. 2), over 80 culinary arts students from area high schools, including Lake Shore, Eden and North Collins, gathered at the Carrier Center to participate in “Teaching with the CIA and ProStart.” Also for the first time, E2CC BOCES joined New York State Distance Learning Consortium to broadcast the day’s lessons to additional high school students throughout the state.

This year’s highly anticipated event featured Certified Master Chef Fritz Sonnenschmidt, a gold medalist for the U.S. Culinary Olympic Team who retired as culinary dean from the CIA after 34 years at the college; Paul Jean Prosperi, whose international award-winning career has included working in the finest kitchens in Paris, London and New York City; and Arnym Solomon, who in addition to being a former student and educator at CIA, has a wealth of experience in executive-level food service management.

“It is incredible to give that kind of opportunities to the students,” said Russell Furdell, chief instructor at E2CC BOCES. “They can rub elbows with these chefs, learn from them. These chefs exude professionalism.”

Furdell said that the event provides the students with an idea of what is possible to achieve in the culinary field. “It gives them a real picture of what the future could be like for them,” he said.

During Sonnenschmidt’s time with the students, he taught that to be a good chef, one must cook from the heart and trust their instincts.

“The main thing I teach is the basic fundamentals of braising, reduction, pan-frying and sauteing,” Sonnenschmidt said. “I also teach them how flavor develops by having them taste (the dish) during the beginning, middle and end.” Tasting the meal during the process allows the chef to rely on instinct, instead of just following the recipe, Sonnenschmidt explained.

Most importantly, a good chef must have drive and desire for what they do.

“Cooking is simple, but you have to have passion for it,” Sonnenschmidt said.

Kassidy Beckstein, a junior at Eden Jr.-Sr. High School, was one of Sonnenschmidt’s assistants during the program.

“It was exciting but also kind of intimidating,” she recalled. “Still, he was personable and real easy to work with.”

Beckstein said she enjoyed the hands-on learning component of the day’s event and the overall E2CC BOCES culinary arts program.

“You wouldn’t be able to follow these lessons in a (traditional) classroom. You have to make the meals to see how well they turn out.”

Nicholas Evans, a junior at Lake Shore Central High School, said that participating in the day’s event and assisting Chef Solomon was a dream come true.

“I have liked to cook ever since I was little. I used to love to watch my dad cook all the time,” he said. “It is an honor to be working with these chefs who are so knowledgeable.”

“This is a big deal, one that these students will remember for the rest of their lives,” said Larry Lopez, director of International Relations for the CIA.

“How many high schools would have the opportunity to have a certified master chef teach them for an entire day?,” he said.

Lopez believes that high school is a crucial time where students begin to shape their future career path. “That is why it is important for us to come here,” he said. “These are our future leaders of the food service and hospitality industry.”

In addition to its culinary arts program, the Carrier Center offers courses in small animal science, criminal justice, cosmetology, heating/air conditioning/refrigeration, computer industry professional certifications and automotive technology. For more information on E2CC BOCES, call 549-4454.