![]() ![]() Each prep area had workers cooking and or baking the food needed for the buffet. ![]() The Asian kitchen, which was located next to the chill room, had cooks preparing meats and vegetables for either the buffet or other kitchens around the casino. When the chilled food needed to be prepared, the chefs have machinery built to cook pounds of food. ![]() The cook and chill room was composed of many refrigerators. Students toured the cook and chill, Asian kitchen, garden (salad prep), butchery, and bakery preparation rooms.Įach prep area was different. After this session, Chef Tony took the students to various background prep areas and introduced the group to the chefs working there. Sam also shared information about internships and the ability for students to work there after they have completed high school. In this sit-down session, Sam described the various aspects of the casino and what qualities employees seek in their employees. Students were greeted in the lobby of the casino by Chef Tony and Human Resource Manager Sam A. Students in culinary arts teacher Susan Murphy’s advanced foods class went on a field trip on Friday, January 4th to Foxwoods Resort Casino for a back of the house tour of the food services. ![]()
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