| Master chef's workshop helps perfect school food
Ashland public schools food service employees Mary Stilwell (Mindess School), right, and Laurel Imbof (Ashland High School) measure shredded cheese as they prepare arroz con queso (rice with cheese) during a cooking workshop at Framingham State College. .
Parkites lend a hand
Strolling together outside, Meskerem Tadesse, 15, and Tirhas Miteku, 17, hold hands. It's something their new American peers aren't used to, but something their friends used to do all the time in Ethiopia. Holding hands is one of the traditions from home they've decided to keep, along with cooking injera, a large sourdough pancake used like a utensil to scoop up meat and vegetable dishes. Miteku has been in the States for more than a year, staying in Park City with Jenny Schulman. Tadesse joined Miteku this August, arriving on a plane with the Mesgana Dancers, young girls touring the United States with the Children of Ethiopia Education Fund. Ethiopian Airlines sponsored the flight. Tadesse, who can speak five languages including English, was hand picked by the fund to come to the U.S.
Atlantic Culinary Academy to host national culinary certification
The Atlantic Culinary Academy has been selected to host and oversee a regional chef certification test for the American Culinary Federation. The test of approximately 12 chefs from around New England will take place on Aug. 20 at the ACA�s academic kitchens in Dover. Chef Stephen Hunn, a member of the ACA faculty, said, �The American Culinary Federation is the country�s most prestigious culinary professional organization. Certification with the ACF serves as a benchmark of excellence in a chef�s professional development.� The ACF certification test includes an extensive written exam, followed by a judged set of cooking tests. Those sitting for the exam need to meet prerequisite certification in a number of culinary skills which typically takes eight to 10 years to fulfill. Jim Gallivan, executive chef and director of education at McIntosh College�s Atlantic Culinary Academy, said, �It is both an honor and an important responsibility to serve as a test site for the American Culinary Federation.
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