Dear Students/Parents/Guardians:

As this year draws to a close, I would like to take a moment to share a few thoughts & sentiments on behalf of the staff here at the Culinary Education Center. First, we want to thank you for your kindness, grace, and cooperation. Our team of Culinary Instructors provided quality learning experiences for our students, supported their efforts to learn online from home or in a hybrid environment. We have been amazed by the flexibility, tenacity, and creativity that our students have shown as they have navigated this new and different way of accessing their education. They are resilient, and they have come through this challenging time, having learned critical lessons about themselves as learners and as young adults.

Thank you for all your hard work throughout the school year. I am so honored to be your Principal; you make me proud to be an educator and principal. You keep me laughing and young at heart. I am grateful for your joy, astute insights, and unique talents.

Best wishes to our graduating seniors & college graduates, whom I will miss greatly, please come back and visit. Everyone have a safe and happy summer break.

Until next school year, here’s wishing you love, laughter, and learning.

Jaime Soto

Principal,

Culinary Education Center

This edition of the Culinary Chronicles is dedicated to our Graduating Students from our High School and College Program.

On May 12, 2021 The Culinary Education Center had their Awards Ceremony for the College Program. The awards ceremony was held on the Campus of Brookdale Community College.

Unfortunately due to covid Level 2 Students were unable to go on the annual class trip. This year the students were treated to a fine dining meal cooked and served by the College Students.

The Culinary Education Center had their Level 2 Awards Ceremony on June 10, 2021. It was a beautiful day. The Ceremony was held outside on the school grounds.

Our Curbside Bake Sales were a huge success thanks to all of you who supported us. We will be sending the Valerie Fund a $1000.00 donation.

1st Place- Emily Lagrotteria Petrillo- High Tech High

2nd Place- Erika Kerwin - Culinary Education Center

3 rd Plave - Kelly Harmon- Main Office

Thanks to our Celebrity Judges Dr Charles Ford and Sean Meehan

My name is Erika Kerwin, Secretary of the Culinary Education Center. I hope you have been enjoying our newsletter as much as I have been having fun putting it together. I am very fortunate to be surrounded by amazing Chef’s who have inspired me in the kitchen. I thought I would share with you a couple of my favorite recipes that are a go to in my house especially when serving Barbecue.

Macaroni & Cheese- John Legend's Mom

INGREDIENTS-

· 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish

· Coarse salt and freshly ground pepper

· 3 cups elbow macaroni

· 2 (12-ounce) cans evaporated milk

· 1/3 cup skim milk

· 2 large eggs

· 1/2 teaspoon seasoned salt

· 1/4 teaspoon garlic powder

· 2 (8-ounce) packages extra-sharp cheddar cheese, grated

· 1 (8-ounce) package Monterey Jack cheese, grated Paprika, for sprinkling

PREPARATION

STEP 1
Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

STEP 2
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

STEP 3
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

APL BBQ Sauce - Chef Adam Perry Lang

Ingredients:

• 1/2 cup canola or vegetable oil
• 5 garlic cloves, peeled and coarsely chopped
• 1 medium sweet white onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 2 teaspoons kosher salt, plus additional if needed
• 1/4 cup bourbon
• 3 tablespoons chili powder
• 1 tablespoon coarsely ground fresh black pepper
• 1/4 teaspoon ground allspice, plus additional for seasoning
• 1/4 teaspoon ground cloves, plus additional for seasoning
• 1 cup firmly packed dark brown sugar
• 2 cups water
• 2 cups ketchup
• 1/2 cup unsulfured blackstrap molasses
• 1/2 cup prepared yellow mustard
• 1/2 cup apple cider vinegar, plus additional as needed
• 2 teaspoons hot sauce
• 1/2 cup apricot preserves
• 1 jalapeno chile, grated on a Microplane grater, stopping before the seeds
• 1/2 Granny Smith apple, grated on a Microplane grater.

Directions:

1. Pour the oil in a large saucepan and place over medium heat until it starts to simmer. Stir in the garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.

   
   

2. Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.

   
   

3. Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.

   
   

4. Stir in the water, brown sugar, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure that nothing sticks to the bottom and burns. Continue to simmer, stirring often, about 45 minutes.

   
   

5. Add the jalapeno and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will still be hot), or in a bowl using an immersion/stick blender until smooth.

   
   

6. Season to taste with additional allspice, cloves, salt, and vinegar to taste.

   
   

7. Makes about 7 Cups. Can be refrigerated up to 7 weeks

The Staff of the Culinary Education Center would like to wish everyone a safe, healthy and relaxing summer. See you in the next school year.

Bon appetit!!

The Culinary Education Center is a collaborative effort between Brookdale Community College and Monmouth County Vocational School District.

Email: cec-office@ctemc.org
Website: www.mcvsd.org
Location: 101 Drury Lane, Asbury Park, NJ, USA
Phone: 732-988-3299
Facebook: https://www.facebook.com/culinaryeducationcenter
Twitter: @MC_CECHS