RADFORD – Mack Williams’ Radford High School Culinary Arts students recently got some tips from a professional chef and put smiles on the faces of some hard-working school staff members with the fruits of their labor.
Rachel Doyle, of Hazelbea Catering, led a demonstration and teamed up with Culinary Arts students at RHS to prepare Coq au Vin, or braised chicken, with whipped garlic mashed potatoes and roasted asparagus with garlic and lemon for the school division’s bus drivers for Bus Driver Appreciation week.
“My Culinary Arts 1 and 2 students, who have each completed Introduction To Culinary Arts and can move on to Advance Culinary Arts should they choose to, helped prepare Julia Child’s Classic Coq au Vin recipe using two different types of cooking methods: dry and moist,” said Williams. “ My Introduction to Culinary Students prepared the roasted asparagus and whipped garlic mashed potatoes to round out the meal.”
-Heather Bell
