Culinary Arts students in Chef Roland Foerster’s classes cook and serve tasty Jamaica-Me-Crazy lunches. Students learned Jamaican cuisine recipes and cooked up entrée choices such as Stewed Oxtail, Curry Goat, Jerk Chicken, Jerk Pulled Pork served with Pigeon Peas, Butterbeans, Rice, and Johnnycakes. Delicious!
