By Laurel Droz
Staff Writer
Mundy Twp.-While students have long been taught the basics of reading, writing and math at school, Ashley Smallman is learning one more foundation of learning–how to not burn a pie.
‘Before ( the holiday) break I made my first pie. It was a Nestle Tollhouse pie and it was like a chocolate chip cookie pie,? Smallman said.
Because she was unable to finish baking the pie, Smallman a culinary student at the Genesee Area Skill and Technology Center took her creation to her home in Goodrich to finish the baking.
However, she forgot to turn off the oven in time to save tie pie from becoming a little burnt.
Laughing at the memory, Smallman, 17, still seemed proud of the dessert.
For the past 31 years Cheryl Parcel, instructor and chef at the Genesee Area Skill and Technology Center, has educated students like Smallman in hospitality and food services.
Parcel’s juniors and senior high school students are from about 32 schools different schools throughout Genesee County. The culinary arts program incorporate a host of modern techniques and trends providing students the knowledge needed to become professionals in their field. Courses in basic skills and advanced techniques include international cuisine, catering techniques, buffets and banquets, nutrition and menu planning, sanitation, purchasing and dining room operation provide students with a solid food service background. ‘There’s a huge demand for culinary skills,? said Parcel. A lot of the program is getting along with other people and getting meals out in a timely manner. For many students it’s the first time they’ve worked in such a diverse workplace and as a team.?
The job market for chefs has changed over the past few years, says Parcel. Today our students are hired in a variety of unique positions including private chefs for sports celebrities. The job also incorporates a healthy living aspect and dietary skills in cooking–sparking the interests of high school students.
‘I always enjoy coming. I’m actually disappointed when we have a day off,? Smallman said.
‘It’s a really good experience ’cause it’s not just a class. You see what’s going on in the real industry. You’re not just sitting behind a desk; you’re doing it and you’re affecting other people.?
Smallman said the most difficult thing for her to master so far has been timing different foods to be ready at the same time. The frustration of learning a new skill is ultimately rewarding though, when she sees someone enjoy the food she has prepared.
‘That’s the one thing I love about food industry, you get to see someone’s reaction to the food,? Smallman said.
Any one interested in tasting the culinary creations of the students is free to stop by and do so at the restaurant.
‘We have a restaurant and we have our banquet center. We have a bakery and it’s open to the public,? she added.? The food here is very good, it’s high quality. We make it ourselves. It’s not something you just take out of the package.?
‘Of course,? Smallman laughed, ? when there are leftovers there’s no sense in wasting it.?