St. Lucie Public School Culinary Programs competed at the Sunshine Kitchen in Fort Pierce. Five outstanding high school culinary students along with an Indian River State Culinary Institute student formed teams and competed at the Sunshine Kitchen Cook-off. Judges included Chef Mike Febre, True Roots Catering, Guytano D’Anna, Bonefish Macs, Leslie Moyers, Sunshine Kitchen, Jacques Larson, Cathy Townsend, St. Lucie County Commissioner. The winning team was Aristhene Thelisnort, Fort Pierce Central High and Justin Stolaj, Indian River State Culinary Institute each winning a $1,500 scholarship. Big thanks to Gina McCants, St. Lucie County Tcerda Research Park, Chef Deb Midkiff, IRSC Culinary Institute,
Students in Mr. Picchiarini’s Technical Design class met Guest Speaker, Carlos Luis Flores Blancaneaux RA, Project Manager at Spiezle Architectural Group, Inc. The students were engaged in seeing designs turn into buildings. Aline Mar, Architectural Designer at Spiezle Architectural Group, Inc. is an alumnus of Treasure Coast High School and spoke about courses to take, the challenges of the job, studying overseas, and loving architecture.
Port St. Lucie High School Culinary Arts students hosted a virtual field trip for middle school students. Students from Dan McCarty Middle, St. Lucie West K8, Southern Oaks Middle, and Oak Hammock K8 stayed in their classrooms and via Microsoft Teams were able to meet Chef Foerster and his Culinary Arts students. The students saw and heard about the culinary program, met students, toured their commercial kitchen, and saw them in action as they prepared and served a Latin Lunch, pizzas, and expresso, plus asked questions about the program! Big thanks to Mr. Frost and his students in the Port
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
Mr. Phil Depuy and his Treasure Coast High School Manufacturing and Engineering students visited Bill Wilcox at Phoenix Metal Products Inc, and Tim Fischer at Southeast Elevator in Fort Pierce. At the first stop, the students were welding to get a hands-on taste of the job. At the second stop students saw what goes on behind the scenes of building an elevator. The business partners shared the skills needed for entry-level jobs and the students were making plans for what comes next after graduation.
Three Port St. Lucie High School culinary students participated in the SkillsUSA State Competition. They each prepared, cooked, and presented a three-course meal all in a timed setting while competing against high school students from across Florida in the SkillsUSA States in Jacksonville, FL Chef Roland Foerster, PSLHS Culinary Instructor was beyond proud of the trio who went far above expectations.
St. Lucie Public Schools’ Manufacturing and Engineering Program Advisory Board hosted a hybrid Career Day at Treasure Coast High School. Colleen Gill from CareerSource Research Coast as well as Bill Wilcox and Brooks Price from Phoenix Metals spoke to students in person while Eric Linero from Jenoptik spoke to the students virtually via Microsoft Teams. A great day for seniors to learn about career options available on the Treasure Coast. Mitch Kloorfain from CareerSource Research Coast took the photos. Following the meeting, Treasure Coast High School Culinary Arts Program served a delicious breakfast to the Advisory Board. Big thanks to Chef
Congratulations to Fort Pierce Westwood’s Agriscience Program Instructor Jenna Blankenbaker and her students, Paige Cruse and Reed Blankenbaker on being selected as Florida FFA Proficiency Finalists! The Agricultural Proficiency Award program recognizes and rewards FFA members for exceptional accomplishments and excellence in a Supervised Agricultural Experience (SAE) program. These supervised programs are planned, practical activities conducted outside of class time that help students develop and apply agricultural knowledge and skills in a real-world environment. Anna Paige Cruse’s award was in Agricultural Communications while Laurence Reed Blankenbaker’s award was in Agricultural Services! Way to go, Panthers! Good luck at FFA State
Early Childhood Education students from St. Lucie West Centennial High School created lessons to teach about Junior Achievement Heroes to St. Lucie West K-8 students. It was a great collaboration between students and teachers at the two schools as well as Junior Achievement to help the young students recognize the everyday heroes all around us.
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.
St. Lucie Public Schools middle and high school students participated in the Chart Your Course, Marine and Maritime Career Expo hosted at the Fort Pierce Yacht Club. Local marine businesses demonstrated equipment and spoke about skills needed in the field. Students were able to plan for their future and make connections to local career opportunities in the marine industry!
Port St. Lucie High School Culinary Arts students competed at the SkillsUSA Culinary Competition in Kissimmee. Good luck to participants; Vasilios Koumoundouros, Mikalah Christman, Calvin Diebold, and volunteer Kelvin Gonzales. Go Jaguars!
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
Students in Mr. Picchiarini’s Technical Design classes are using Autodesk AutoCad and Inventor to design. Analyzing and editing are a big part of the process. After editing, the designs come to life using the class lab 3D printers. Pictured are some designs created by Kadesh Robbins, Nick Collins, and Nick Lambiase. For information on the Preapprenticeship program, see Mr. Picchiarini at Port St. Lucie High.
Fort Pierce Westwood Academy, the W.E.S.T. Prep Magnet’s student Jaime Espinoza-Hurtado, designed and created a popular PBIS t-shirt. Jaime is pictured with Digital Media Multimedia instructor, Erica Hueter to his right, Dwayne Chapman to his left, and Mr. Thomas on the end. Mr. Dwayne Chapman loves the design and his staff wears the t-shirts every week! Jaime wants to be a graphic designer and works hard in his classes at Fort Pierce Westwood Academy where he’s already earning an Adobe Certified Professional in Photoshop and Illustrator! Jaime is also a budding entrepreneur who now has his own business where he
Treasure Coast High hosted Universal Technical Institute (UTI) who arrived with performance machines! UTI spoke to students in the Engineering and Manufacturing CTE programs about continuing their education and training in the automotive field. Students respected the mustangs!
St. Lucie Public School Culinary Arts students cooked at Cinco de Mayo festivities. Culinary students from St. Lucie West Centennial High and Port St. Lucie High Preapprenticeship along with their teachers Chef Chris Gedke-Balachak and Chef Roland Foerster were the highlight at the Monarch Country Club’s Cinco de Mayo event. Student’s dishes included elote (fresh grilled corn with cotija cheese and cilantro), carne asada with pico de gallo and salsa de queso, sayulita shrimp, homemade corn tortillas with slow-braised shredded pork, homemade guacamole cups, sopa de frijol negro, salsa verde, tomatillo salsa, churros with fresas con crema, and agua fres
Students in Port St Lucie High’s Technical Design Program 3D printed race cars! Students designed their car using AutoCAD, troubleshot to make adjustments, then printed using their classroom 3D printers. They will then race their cars later this semester! Look for more designs to come. Technical Design is a pre-apprenticeship at Port St Lucie High School.
In January, Chef Strell’s culinary students at Fort Pierce Central High raised the temperature to concentrate on their baking skills. Pictured are the delicious and good-looking results that came out of the oven; braided breads and pizza! Well-done, Cobras!
Nursing Assistant students from Port St. Lucie High School and St. Lucie West Centennial High School participated in the Indian River State College’s (IRSC) Health Science and Nursing programs’ tour and simulation day! Students worked with the IRSC Nursing students and faculty to get hands-on demonstrations and simulated learning. Students rotated through various presentations to include skill lab training and learning, admission process, opportunities after high school graduation, financial aid, scholarship opportunities, and more! This event was a result of the collaboration between St. Lucie Public School’s Career and Technical Education department and Indian River State College’s Health Science and