LucieLink – News and Communications for St. Lucie Public Schools
Cynthia Pilloni, Vice President of Community Relations at PNC Bank, read a Curious George book to students in Ms. Frazier and Mrs. Mccuthchen’s VPK classroom. A special appearance was made by Curious George himself. PNC and the Education Foundation of St. Lucie County donated books to all SLPS children as part of the Jumpstart’s 19th annual Read for the Record event where thousands of classrooms, libraries, and communities come together to celebrate early literacy.
Forest Grove was on hand April 30, 2014, to assist with the ribbon cutting at the new Cumberland Farms on Midway Road and 25th Street. Cumberland Farms has partnered with Forest Grove Middle School as a business partner. During the month of May, Cumberland Farms will donate 10 cents for every fountain beverage or coffee purchased from that location. Thank you Cumberland Farms for supporting education.
Save the Date! The Education Foundation of St. Lucie and Culver’s in Tradition are partnering for a “Share Night” to benefit the Foundation. On Wednesday, December 6th from 4-8 PM, Culver’s will donate a portion of their receipts to the Education Foundation. Mention the Education Foundation when you order. Culver’s features delicious burgers and their famous custard-like ice cream. Culver’s Location: 10770 SW Tradition Pkwy. Port St Lucie, FL 34987
Palm Pointe Educational Research School @ Tradition parents and students met recently in the morning morning for a Cultural Heritage Breakfast. Families enjoyed breakfast while the English Speakers of Other Languages (E.S.O.L.) program was explained and questions were answered. Pictured from the left in the back row is Mrs. Sinclair, Mrs. Takata and Mr. Takata. Front row from the left is Tyler Sinclair, Lyla Sinclair and Hinaki Takata.
Fort Pierce Central culinary students and their instructors joined over 40 Florida high schools at the Florida Restaurant & Lodging Association Educational Foundation (FRLAEF) Regional workshop at Johnson and Wales University (JWU) in Miami, Florida. Students rotated through four sessions including: knife skills, trends in baking and pastry, Molecular Gastronomy, and trends in nutrition. Lunch was then served to everyone in the JWU cafe, and each student received a personal chef jacket for attending the event. An exciting and very educational day was had by all!
Culinary Arts High School students from across St. Lucie Public Schools competed at Florida Restaurant and Lodging Association Education Foundation (FRLAEF) ProStart competitions in Orlando, Florida, and came out winners! Their accomplishments deserve celebration! Congratulations to: Fort Pierce Central High: Nicholas Leonardi-third for ProStart Edible Centerpiece, fruit carving, Aristhene Thelisnort-FRLAEF $2,000 college scholarship, Jerimiah Telusma-FRLAEF $2,000 college scholarship, and Aristhene Thelisnort-ProStart Hospitality Excellence recipient. Aristhene is attending IRSC for Culinary Management in the fall, Nicolas is attending Tallahassee Community College in the fall then transferring to FSU to study Technological Engineering, and Jeremiah will be attending The Culinary Institute of … Read More
Five outstanding high school culinary arts students competed at the Sunshine Kitchen Cookoff in Fort Pierce. Each high school student was paired with an Indian River State Culinary Institute student to form a team for the event. Each team started with sirloin beef donated by Adams Ranch, potatoes, and vegetables, and created their own recipe for the judges. Big thanks to our judges Chef Mike Febre, True Roots Catering, Chef Leslie Moyers, Indian River Estates Assisted Living Facility, Chef Jacques Larson, Crane Club at Tesoro Port St Lucie, Cathy Townsend, St Lucie County Commissioner, timekeepers Pamela McNair and Paul Lankow. … Read More
SLW Centennial’s culinary students recently took center stage as they prepared for an important meeting, showcasing their exceptional skills in culinary arts and event planning. The students meticulously prepared a variety of delicious dishes, demonstrating their proficiency in different cooking techniques and their ability to create a diverse menu. From appetizers to desserts, each dish was crafted with care and precision, showcasing the students’ culinary talents. In addition to preparing the food, the students also took charge of decorating the room. They transformed the meeting space into an inviting and elegant setting, using their artistic flair to create a warm and … Read More
Culinary students from Port St. Lucie High School and Northport K8 made the community smile with their chef jackets and conversation. The food was delicious and many came back for seconds of the ham pickle roll-ups, Key Lime cheesecake dip, banana bread, coconut rice crispy treats, Caprese skewers, and Port St. Lucie High’s signature wontons with ginger dipping sauce, and Caribbean shrimp with fruit salsa.
Chef Folker Raynolds of Ballantrae Counrty Club supported a collaborative opportunity on Cinco de Mayo for St Lucie Public Schools culinary students to cook, serve, and speak about their programs!
The culinary students from St. Lucie West Centennial High School had an opportunity to visit one of Kyle G’s local establishments—The Chicken Place in Tradition. The students experienced hands-on learning and genuine hospitality. The leaders of The Chicken Place demonstrated their commitment to excellence in every detail of the experience. During the visit, students were given a behind-the-scenes tour of the front and back of house operations, allowing them to see the restaurant industry in action. They created their own refreshing mocktails, prepared an exquisite trio of tacos, and engaged with culinary professionals who generously shared their time and … Read More
St. Lucie Public Schools Culinary students from Northport K-8, Fort Pierce Westwood High, and Port St. Lucie High prepared a Cinco de Mayo feast for Monarch Country Club members. Students researched the recipes and worked with the head chef to create the menu and ingredient lists. Students prepped and cooked in Monarch’s commercial kitchen, then served their dishes to members and their guests in the dining room. Thank you to Chef James Quade, Samantha Delaski-Membership Director, Chef Tiffany Tredor-Northport K-8, Chef Jeanne Gray-Fort Pierce Westwood, and Chef Kevin Sassano-Port St. Lucie High, for their guidance and dedication to this event.
Five outstanding high school culinary arts students competed at the Sunshine Kitchen Cookoff in Fort Pierce. Each high school student was paired with an Indian River State Culinary Institute student to form a team for the event. Each team made Mac N Cheese and Grilled Cheese Sandwiches adding their own spices, flavors, accompaniments, and flair to the recipes. Big thanks to our judges Chef Leslie Moyers, Indian River Estates Assisted Living Facility, Chef Jacques Larson, Crane Club at Tesoro Port St. Lucie, Pam McNair, Chef, Food Service Coordinator, Serve Safe Instructor & Proctor Examiner, Chef Mike Febre, True Roots Catering, … Read More
St. Lucie Public Schools Culinary Programs competed at the Sunshine Kitchen in Fort Pierce. Five outstanding high school culinary students competed along with an Indian River State Culinary Institute student at the Tuesday, October 25th Sunshine Kitchen Cook-Off. Master of Ceremonies was Chef Leslie Moyer, judges included Chef Mike Febre, True Roots Catering; Heather Belmont, Indian River State College; and Guytano D’Annna, Bonefish Macs. The winning team was Donavin Derrico from Fort Pierce Westwood Academy and Jay Shemo from Indian River State Culinary Institute who each won a $1,500 scholarship. Big thanks to Gina McCants, St. Lucie County Tcerda Research … Read More
Culinary Arts students from Port St. Lucie High School and Northport K-8 cooked and served the community at the PSL Citizens Summit. Northport student creations were fabulous, delicious, and included chocolate-banana parfaits, wild berry parfaits, chicken and waffles, espresso and blueberry donuts, and blueberry waffle cupcakes. While Port St. Lucie High School student dishes were delicious and a huge hit, Chipotle BBQ Chicken, Pickled Red Onion, Queso Fresca, and House Crema tacos. Everything was made in-house from BBQ sauce, pickled onions, to crema. Chef Sassano said, “The students delivered on expectations”. Big thanks to Chef Kevin Sassano and Chef Tiffany … Read More
Culinary Arts students at Northport K-8 are learning how to be safe while cooking, and how to make better nutritional choices. Students competed in a salsa challenge where each added a secret ingredient that was then judged by the school staff! The winning salsas were served at their school-wide Hispanic Heritage month event.
Northport K8 culinary students celebrated Grandparents Day by preparing, cooking and serving Taco Salads. Rachel Savela and her culinary students greeted fellow students and Grandparents Day luncheon guests by selling and serving tasty Taco Salads made to order! It was a hit!
The culinary program at SLW Centennial High School welcomed North Port Middle School students for a special Thanksgiving meal. This event aimed to showcase the culinary program and inspire future enrollment. The middle school students enjoyed a delicious meal prepared by the high school culinary students, giving them a taste of what the program has to offer. During the visit, the middle schoolers participated in a fun activity where they wrote fun facts about each other on recipe sheets. This helped them get to know one another better and added a personal touch to the event. The students expressed their … Read More
St. Lucie West Centennial High School proudly thanks Chef Cassandra for visiting our Culinary Arts program and delivering an inspiring demonstration! Chef Cassandra guided students through creating a delicious spackle while sharing invaluable advice on pursuing culinary education at the renowned Culinary Institute of America, with campuses in California, Texas, and New York. Her expertise, warmth, and passion captivated our aspiring chefs, leaving them motivated and eager to explore new culinary horizons. We deeply appreciate the time and knowledge she generously shared, helping our students envision exciting opportunities in the culinary world. Thank you, Chef Cassandra, for making this experience … Read More
Culinary students from St Lucie West Centennial, Port St Lucie High, Fort Pierce Westwood Academy, and Northport K8 cooked up a storm at the Cinco de Mayo event hosted by Monarch Country Club. Students researched the recipes, created the ingredient lists, prepped, cooked and worked with Monarch’s Chef James and Sous Chef Don to create a delicious Mexican dinner. Recipes included: from Centennial, Mexican Fruit Skewers, Fish Taco with a variety of toppings and freshly made salsas, Mexican Hot Chocolate Trifle topped with whipped dulce de leche; from Port St Lucie High, Carne Asada Skewers, with Pico de Gallo, and Cilantro Crema, Seared Shrimp … Read More
