By Julie Huss
---- — DERRY — Pinkerton Academy culinary arts students are learning a lot in the kitchen from the experts.
Professional chefs come to Pinkerton as part of the school’s “Chef to School” series, giving students a chance to spend a day working under visiting chefs and then present a meal that evening.
The next installment dinner is March 25, featuring culinary students and visiting chef Brannon Soileau of the Culinary Institute of America in Hyde Park.
Throughout that day, Soileau will guide students in the preparations of a Cajun-inspired menu.
Pinkerton’s working culinary arts program joins other Career and Technical Education programs at the high school, including engineering, animal science, cosmetology, welding, manufacturing and finance.
Pinkerton’s culinary curriculum offers students three classes for 90 minutes a day, but many spend much more time in the kitchen.
Students also manage the Astro Cafe on campus.
Pinkerton’s culinary arts program is under the direction of professional chef Mark Cahill and culinary manager Keith Desjardin.
It offers courses to give students fundamental training and education for future careers in the restaurant and food service field.
A portion of the evening “Chef to School” meal proceeds support culinary students and the program with scholarships, certifications, competitions and course materials.
For ticket availability for the March 25 dinner, or any chefs interested in learning about the Chef to School program, email Desjardin at email@example.com.