Did You Try The Seafood Brodo?

By Laurie Borst

On Friday, June 2, students in Brian Neumeyer’s Culinary Arts Honors Apprentice class held a ten-course food tasting for family and faculty as a “thank you” for their support. Five seniors in the apprentice level chose to put on a food tasting as their final project, with students in the Advanced Culinary class assisting.

The ten courses guests enjoyed were: baby greens, seafood brodo, tuna tartar, vichyssoise, pasta, roast duck, beef carpacio, boar chops, cheese platter, and a dessert trio. Brodo is an Italian term for an intensely spiced broth. Capricio is thinly sliced, spiced beef.

Peg Ragaini, a staff member in the Career Center, shared her thoughts on the evening. “The quality of the night was more than any restaurant I’ve been to, more than anything in my normal routine. The students explained everything. It was great. The food was magnificent.”

“Peg is a big part of our success. She has written grants and helped us get funding,” Mr Neumeyer said.

The culinary program at Newtown High is a three-year program. The first year introduces students to basic techniques and procedures used in cooking through a combination of theory and hands-on activities. Safety, sanitary practices, and basic skills are learned.

The second year, Advanced Culinary Arts, focuses on food preparation and catering techniques. Through student-run businesses, they learn about managing restaurants and catering enterprises. The third year is an apprenticeship program. Students continue to hone their skills and knowledge by taking on a leadership role in the program. They learn menu design, continue with food preparation, and assist the instructor.

The culinary program provides catering services for a variety of events. Culinary students catered last fall’s Blue and Gold Wine Tasting Fundraiser. On Thursdays and Fridays in late spring, students and teachers can purchase grilled foods prepared by culinary students. A takeout lunch menu is available for teachers year-round.

Michelle Greenfield, one of the apprentices responsible for the dinner, said, “I always wanted to work in the culinary field. This program confirmed that for me.” Michelle will attend the Culinary Institute of America. She will pursue a bachelor’s degree in culinary arts.

Zoe Velush, another apprentice, entered the program with an eye toward working in food-related publishing. The program redirected her interests. “I will be attending Johnson & Wales to study restaurant management.”

Mike Conroy took the introductory class as an elective. He then got a job at the Red Brick Tavern as a line cook. He decided he wanted to continue with the program. He will attend Johnson & Wales University in the fall, also, to study culinary arts.

All three students agreed Mr Neumeyer was a great mentor who gave a lot of his time to help them.

And Mr Neumeyer returned the admiration. “Friday’s dinner was the best ever,” he said. “These kids are very self-motivated.”

He also credits the Food Network with opening up the culinary field. Interest in his program has increased significantly. “We have space for 80 students, generally sophomores, and 170 students requested the intro course for next year. Unfortunately, 90 kids won’t get in.”

In the second year, typically 15–20 students continue with the program. This year’s apprentice class has eight students in it. Six of them are continuing with culinary programs in college.

Michelle summed up culinary arts saying, “It’s a lifestyle. It’s not a job.”