Culinary excellence at KSU: Sixth class completes apprenticeship program
by Special to the MDJ
July 04, 2014 11:07 PM | 1331 views | 0 0 comments | 1 1 recommendations | email to a friend | print
Culinary Apprenticeship student Ann Neely holds a crawfish. The sixth class in the Culinary Apprenticeship Program at Kennesaw State University recently completed the program and took part in the Chef’s Table on May 21. <br> Photos courtesy of KSU
Culinary Apprenticeship student Ann Neely holds a crawfish. The sixth class in the Culinary Apprenticeship Program at Kennesaw State University recently completed the program and took part in the Chef’s Table on May 21.
Photos courtesy of KSU
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Deconstructed crawfish etouffee with a beignet.
Deconstructed crawfish etouffee with a beignet.
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The culinary students prep the courses in the kitchen classroom at Kennesaw State University.
The culinary students prep the courses in the kitchen classroom at Kennesaw State University.
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“They were students when they started. Now, I’m calling them chefs.”

Pam Moss, program manager for KSU’s Culinary Apprenticeship Program, gave these glowing remarks on May 21 at Chef’s Table. This signature event is the ultimate showcase for the students in this one-of-a-kind program.

Students used their varied living experiences as inspiration for an “American Regional Cuisines” menu. Guests, including family and friends and KSU staff, were treated to a five-course meal that reflected the different regions of the U.S. where the students had lived:

Bayou: Crawfish bisque, deconstructed étouffée, and a beignet

Northwest: Braised lamb with homemade pappardelle pasta with a mushroom ragout

South Carolina Low Country (Seafood Sampler): Oysters Rockefeller with collard greens and a homemade hot sauce; shrimp and grits infused with bacon and smoked Gouda; and fried steamer clams with mustard sauce

California: Beef tri-tip topped with corn salsa with a fried poblano with salsa verde

Georgia: Peach crème anglaise with hummingbird cake topped with peach cream cheese frosting and glazed pecans

The Culinary Apprenticeship Certificate program began in KSU’s College of Continuing and Professional Education in 2008. The program spans from September to May of each year. Students are trained by professional chefs Frazer Breckenridge and Rich Bradshaw at KSU Center in the professional kitchen that serves as their classroom.

The hallmark of this program is the European model of teaching, where students work with professional chefs at sites such as Endive Catering, Park 75 at the Four Seasons Atlanta, and Firestone Wood Fired Pizza and Grill. This fall will mark the addition of a new apprenticeship site – KSU’s award-winning University Commons. Students will work with Gary Coltek, Senior Director of KSU’s Culinary and Hospitality Services.

Some of this cycle’s students have already secured employment at their apprenticeship sites. Moss said, “Our students put so much work into this program. To see their evolution from last September is so inspiring.”

To learn more about the 2014-15 Culinary Apprenticeship Certificate program, contact Moss at pmoss6@kennesaw.edu, call (770) 423-6765, or visit ksuculinary.com.

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