On Tuesday, September 17 four Culinary Institute of America (CIA) chefs presented CIA at St Lucie West Centennial High. Over 92 high school students from St Lucie West Centennial (SLWC), Fort Pierce Central, and Martin County High participated in four workshops: Chef Donald Sedivy-CIA Graduate and local Chef working in prestigious Private Clubs demonstrated a Garde Manger appetizer (chopped fresh veggies showcasing Florida tomatoes, mangos, avocados, and lump crab meat); Chef Harrison Kantor-2013 CIA graduate prepared an ethic dish of Falafel with Tahini Sauce; Chef Arnym Solomon-CIA Trustee Emeriti prepared Caribbean Style Stews; and Chef Jacqui Pressinger- CIA Assistant Director of Admissions created a modern twist on bacon and eggs.
Proud Centennial Principal Alan Cox along with Chefs Calvin Lewis and Jesse Strell hosted the students at SLWC High’s Culinary Labs from 9 am until 1:30 pm. Chef Peggy Ash and her students from FPC along with Chef Shaun Southwick and his students from Martin County High attended the workshop. Students engaged in the four presentations asking questions and tasting the new recipes. A great day for Culinary in St Lucie County! Pictured is Chef Jacqui Pressinger at SLW Centennial in Culinary Lab.