Colleagues,
Superintendent-Director Ernest F. Houle is proud to share that Assabet Valley Regional Technical High School’s Culinary Arts Department successfully hosted approximately 135 culinary arts students from across the state at its 2nd annual High School Culinary Arts Food Show.
The Food Show, which was started last year, is believed to be the first food show specifically designed for high school students. It connects aspiring culinary students with industry leaders.
Outstanding learning experience Assabet!!
David
Assabet Valley Tech Once Again Connects Students with Industry Leaders at 2nd Annual Culinary Arts Food Show
November 13, 2024 Camryn Langille Client News, School News
Chef Dave Kennedy (center) of Kennedy’s Market and Restaurant speaks with students and instructors during his demonstration on how to use a meat tumbler 
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On the morning of Wednesday, Nov. 6, students in culinary arts programs from across the state filed into the Epicurean Restaurant at Assabet Tech for its 2nd annual Culinary Arts Food Show. The show, which was started last year, is believed to be the first food show specifically designed for high school students.
Upon their arrival, students and instructors checked into the registration table that was run by seniors from the Business Tech and Principles Leadership Team. Each individual was given an event ID badge and Food Show drawstring bag, which they could use to collect vendors’ products, much like at a professional event.
During the event, students were connected with two industry leaders who performed demonstrations.
Steve Uliss, Executive Chef and Owner of FireFly’s in Marlborough, conducted a demonstration on the difference between St. Louis ribs and baby back ribs.
Chef Uliss’ specialty is in BBQ. Having won 80 national championships, he was the perfect person to show students how to make a dry rub and how to remove the membrane from St. Louis ribs.
After his demo, students were able to try some of his famous BBQ ribs, which he personally served. “Probably the greatest experience of my life was being a student at Shawsheen Tech. I knew fr om a very young age what I wanted to do in life. When I have the opportunity to explain to students what this industry is like, I will take it,” said Chef Uliss. “This isn’t an easy industry, but it sure is rewarding.”
Dave Kennedy, co-owner of Kennedy’s Market and Restaurant, performed a demonstration on how to use a meat tumbler. Chef Kennedy, an Assabet graduate, gave a thorough lecture on how the equipment works and how it can be used to free up hands in the kitchen. Kennedy showed students how to prepare steaks and whole chickens in the tumbler, which were subsequently grilled up for students to sample after the demo.
“In this industry, we look for skills. My piece of advice for you is to get in there and try,” Chef Kennedy said to students during his demo. “Express yourself. It’s food; you should be passionate about it. You’ll make mistakes, but your mistakes are what help you learn.”
About 15 nationally known food service providers, including A.J. Letizio, Smithfield Culinary, Epicurean Club of Boston, Piantedosi, The Bone Sauce and Mike’s Hot Honey, were on hand. Some staffed stations to serve samples, while others donated their products and/or equipment. Assabet students assisted vendors at their stations.
Attendees also had the opportunity to enter into a raffle for the chance to win a variety of prizes, including high-quality meats and equipment.
At the end of the show, each student received a JavaSok branded with Assabet’s colors and “Food Show 2024,” bought courtesy of a $500 donation from Main St. Bank.
“Our Culinary Arts program did an amazing job putting on this event for students across the state to come together and gain professional insight. It is wonderful to watch students see their passions come to life through networking and connecting with industry leaders,” said Superintendent Houle. “Thank you to everyone involved that helped make this event a success for the second year.”
A $250 donation from the Marlborough Rotary Club was used to purchase the ID badges, and a $200 donation from BJ’s corporate office was used to buy supplies and raffle items for the event.
Four students won individual prizes that included a $125 beef tenderloin, a Stalwart Crafts leather apron valued at $75, a $75 Kinnealey Meats smoked meats and cheese gift box, and an espresso/coffee maker valued at $100.
About 135 culinary arts students and 25 instructors from Assabet Tech and 13 other school districts with culinary programs were in attendance: Newton North High School, Pathfinder Regional Vocational Technical School, Salem High School, Nashoba Valley Technical High School, Upper Cape Cod Regional Technical High School, Diman Regional Vocational Technical High School, Essex North Shore Agricultural Technical School, Taunton High School, Tri-County Regional Vocational Technical High School, Whittier Regional Vocational Technical High School, Minuteman Regional Vocational Technical High School, Waltham High School and Smith Vocational and Agricultural High School.
At the end of the show, each student received a Food Show JavaSok branded with Assabet’s colors, bought courtesy of a $500 donation from Main St. Bank.
Chef Steve Uliss serves students ribs cooked at his restaurant after his demonstration. (Photo courtesy Assabet Valley Regional Vocational School District)
- One of the approximately 20 vendor stations at the Culinary Arts Food Show, where attendees could learn about and collect products. (Photo courtesy Assabet Valley Regional Vocational School District)
An Assabet student serves sweet treats to attendees. (Photo courtesy Assabet Valley Regional Vocational School District)
- Attendees mingle and eat while wearing their complimentary Culinary Arts Food Show drawstring bags, which could be used to collect vendor products. (Photo courtesy Assabet Valley Regional Vocational School District)
- At the end of the show, each student received a Food Show JavaSok branded with Assabet’s colors, bought courtesy of a $500 donation from Main St. Bank. (Photo courtesy Assabet Valley Regional Vocational School District)
David J. Ferreira
MAVA Communications Coordinator
DavidFerreira
