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Oswego County BOCES Culinary Arts students make the cut

Lending a helping hand during a meat cutting demonstration in the Oswego County BOCES Culinary Arts’ kitchen was Career and Technical Education student Nicole Shepard, Hannibal. She is pictured above packaging the sliced pork liver that was prepared by special guest visitor and meat cutter Fritz Hammond.

Lending a helping hand during a meat cutting demonstration in the Oswego County BOCES Culinary Arts’ kitchen was Career and Technical Education student Nicole Shepard, Hannibal. She is pictured above packaging the sliced pork liver that was prepared by special guest visitor and meat cutter Fritz Hammond.

 
Sweet, hot, Italian, and more. Oswego County BOCES Culinary Arts students Mike Daghita, Allie Taylor (center), and Casey Henderson from the Hannibal Central School District learn about the sausage making process from guest visitor Fritz Hammond. Mr. Hammond stopped by to speak with Career and Technical Education students at OCB about the meat processing industry and gave a hands-on demonstration.

Sweet, hot, Italian, and more. Oswego County BOCES Culinary Arts students Mike Daghita, Allie Taylor (center), and Casey Henderson from the Hannibal Central School District learn about the sausage making process from guest visitor Fritz Hammond. Mr. Hammond stopped by to speak with Career and Technical Education students at OCB about the meat processing industry and gave a hands-on demonstration.

 
Oswego County BOCES Culinary Arts Lead Instructor Chef Sara Falco is pictured above getting a hands-on lesson from meat cutter Fritz Hammond on how to tie a boneless rib end pork roast. Chef Falco invited Mr. Hammond into her classroom to talk about the meat processing industry along with training, apprenticeships, and job opportunities for his profession.

Oswego County BOCES Culinary Arts Lead Instructor Chef Sara Falco is pictured above getting a hands-on lesson from meat cutter Fritz Hammond on how to tie a boneless rib end pork roast. Chef Falco invited Mr. Hammond into her classroom to talk about the meat processing industry along with training, apprenticeships, and job opportunities for his profession.

Career and Technical Education students enrolled in the Culinary Arts program at Oswego County BOCES ‘make the cut’ during a recent live demonstration. Fritz Hammond, a local meat cutter with over 40 years of experience, stopped by the Culinary Arts’ kitchen to give students a hands-on lecture on what lead instructor Chef Sara Falco calls, “The art of meat cutting.’

“It’s all in the hands,” Mr. Hammond said as demonstrated pig processing and explained the different cuts of meat from a pig’s shoulder, loin, side, and leg or ham region and the process of brining, curing, and smoking pork products. He talked about the importance of safety and shared some techniques that make processing meat more efficient and effective.

The live demonstration was a precursor to the student’s upcoming unit on the methods of cooking where they will be tasked with preparing a roast using the dry heat method. In addition Chef Falco said, “It’s important for inspiring chefs to think about where meat comes from and also learn the significance of using local and sustainable products.”

The Culinary Arts program provides high school students with a solid foundation for food preparation and cooking methods, food-handling techniques, and sanitation procedures. For information about the Culinary Arts program or other Career and Technical Education offerings at Oswego County BOCES, call 315-963-4251 or visit the website at www.OswegoBOCES.org.

Something’s “Fishy” at Oswego County BOCES

Oswego County BOCES Culinary Arts student Zachary Race, Fulton, takes a turn at the grill with guest chef Mark Damon. The two are preparing grilled swordfish fillets that had been marinating in a homemade marinade prepared at the beginning of the class. Chef Damon shared with the students an insider tip to creating perfect grill marks and how to identify external doneness cues so that they avoid cutting into the seafood or cut of meat.

Baked stuffed lobster, clams casino, baked stuffed shrimp, and baked stuffed flounder, Oswego County BOCES Culinary Arts students learned from guest chefs Mark Damon and Tom Pizzuto how to apply the same method of preparation and principles to a variety of different types of seafood. Chef Pizzuto is pictured above helping Culinary Arts student Stephanie Moot, A-P-W, read the internal temperature of the flounder to determine doneness. Looking on is Culinary Arts students Dylan Webb (left), Pulaski, and Joseph Brown, Oswego.

 

Guest chefs Mark Damon and Tom Pizzuto cooked up something “fishy” during a recent visit to the Culinary Arts classroom at Oswego County BOCES (OCB). Damon, a 1981 graduate of the Culinary Arts program at OCB, is a representative from Maines Paper and Food Service, Inc. while Pizzuto is the owner and executive chef of the restaurant located at the Elms Golf Course in Sandy Creek and The Greenside Restaurant located at the Pines Golf Course in Pulaski. The pair shared with the students some professional culinary knowledge including identifying and selecting certain types of fish and the followed up with a variety of live cooking demonstrations. From baked stuffed lobster to steamed clams; deep fried haddock to grilled swordfish; and sautéed shrimp to seafood alfredo the students learned a range of culinary methods and techniques.  

The Culinary Arts class provides students with a solid foundation for food preparation and cooking methods, food-handling techniques, and sanitation procedures. For information about the Culinary Arts class or other Career and Technical Education offerings at Oswego County BOCES, call 315-963-4251 or visit the website at www.OswegoBOCES.org.

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