*PHOTOS* Culinary Arts Students Connect with Industry Leaders at Assabet Valley Regional Technical High School’s Culinary Arts Food Show

For immediate release

MARLBOROUGH — Superintendent Ernest F. Houle proudly shares that Assabet Valley Regional Technical High School’s Culinary Arts Department hosted the first food show in the state specifically for aspiring high school culinary students. 

The High School Culinary Arts Food Show was held on Wednesday, Oct. 25, from 10 a.m. to 12:30 p.m. About 135 culinary arts students from Assabet and 11 other school districts across the state were in attendance. 

Assabet’s Culinary Arts Department, under the leadership of Chef Louis Trudeau with support of Lead Teacher Chef Margo Wilson and Chef Jessica Bengtson, created this event to help students across the state network and learn from professional chefs and culinary experts. 

Food trade shows are generally age restricted.

Upon arrival, students and their culinary instructors checked in at the entrance to the Epicurean Restaurant, Assabet’s full-service, student-operated restaurant. Each student received an event ID badge and gift bag,much like at a professional event.

Once inside, students were able to meet with leaders in the culinary industry and explore various service stations where nationally known food service providers prepared samples of breads, cheeses, french fries, soups, cakes and desserts, and more.

Assabet sophomores and seniors were paired with the vendors to execute their dishes for the students and instructors to sample during the Food Show.

In Assabet’s large shop kitchen, students and culinary instructors rotated in groups, watching culinary experts conduct demonstrations.

Chef Victoria Kinzel, of Buck and Bloom, was one of the culinary experts at the event. Students gathered around her station, where she led a demonstration on arranging a charcuterie board and explained how to pair the various cheeses, nuts, fruits, and accoutrements.

Chef Americo DiFronzo, Executive Chef at Union Oyster House in Boston, also gave a demonstration centered around seafood, specifically clams, oysters, and lobster. He discussed the various tools and methods used to harvest the seafood, how to shuck and prepare them, and even led students step-by-step on how to make Oysters Rockefeller — a dish featuring oysters baked with spinach, cheese and herbs — which he then offered up for tasting. 

“This kind of event is immensely important. It allows these students to see so many things in one setting, to network with those in the industry for their futures, and to better understand what interests them in the restaurant industry,” said Chef DiFronzo. “Chef Trudeau excites the kids, and we need more people like him to motivate more students. The more students we have that are interested in the industry, the more the industry can grow and prosper.”

During the event, Assabet’s Culinary Arts Department also received a donation of $500 to go toward school supplies for students, courtesy of the Arch Painting, Inc.

Assabet Tech works to prepare graduates for employment in high-demand and emerging fields. A recent survey by the National Restaurant Association revealed that 62 percent of operators reported not having enough employees to serve customers effectively.

“This event was a great opportunity for students to receive professional insight into the work they do here at Assabet. It was amazing to watch students see their passions come to life as they explored the stations and networked with one another,” said Superintendent Houle. “Culinary arts is a unique way for students to express themselves through food, and our Culinary Arts Department strives to help each student develop their skills and accomplish their goals. Thank you to everyone involved that helped make this event a success.”

Students in attendance were from Assabet Valley Regional Technical High School, Blackstone Valley Regional Vocational Technical High School, Blue Hills Regional Technical School, Essex North Shore Agricultural & Technical School, Greater New Bedford Regional Vocational Technical High School, Madison Park High School, Nashoba Valley Technical High School, Upper Cape Cod Regional Technical School, Pathfinder Regional Vocational Technical High School, Taunton High School, Whittier Tech, and Waltham High School. 

Chef Trudeau intends to host the second annual High School Culinary Arts Food Show at Assabet again next year, with plans to have the event travel to other high schools with culinary arts programs in the future.