One night, 12 students: The aroma of success

Big flavors and even bigger appetites were all part of the second installment of Mystery Baskets on April 3, 2013, at the College of Continuing and Professional Education at Kennesaw State University. The students in the Culinary Apprenticeship Program were able to once again showcase their skills during CCPE’s take on The Food Network’s show “Chopped.”

Chef instructors Frazer Breckenridge and Greg Brooks facilitated the session. The students were given a basket that contained a starch, protein and vegetable. The challenge? Create and plate a dish in 90 minutes.

With the fervor of an episode of Bravo’s “Top Chef,” 12 culinary students mastered their dishes. Examples of the cuisine included a salad of Brussels sprouts, pecans and honey, Thai spring rolls with rib eye and vegetables, risotto with caramelized pearl onions in cream sauce, and sweet potato ratatouille with apples, peppers and onions. 

The grand finale of the program is the Chef’s Table on May 1 where students will have their skills on display for family, friends and staff. Graduation is June 20.

The next Culinary Apprenticeship Certificate program begins Sept. 4, 2013. Spanning nearly nine months, the program is designed to mirror the European model, which provides students the opportunity to apprentice alongside professional chefs.

Classes take place at KSU Center, 3333 Busbee Drive. While students learn knife techniques and other important skills in the kitchen, it is at their culinary apprenticeships where they get a taste of the real world. Fine-dining establishments such as Elevation Chophouse, Villa Christina and Park 75 at the Four Seasons and companies such as Endive Catering and Parsley’s Custom Catering also serve as their classroom.

For more information, contact Pam Moss, Culinary Apprenticeship Certificate program manager, at (770) 423-6963 or pmoss6@kennesaw.edu.