Sections

Weather Forecast

Close

NRHS culinary arts students fry fish to benefit United Way

NRHS culinary arts program student Anthony Belmont receives some tips on how to make French fries from volunteer Randy Calleja, owner of Ready Randy’s Sports Bar & Grill, last Wednesday at Westfields Hospital. (Photo by Tom Lindfors)1 / 7
NRHS students (from the left) Maya Wood and Travis Rineck applied a flour coating to tilapia fillets in preparation for deep frying last Wednesday at Westfields Hospital as part of their training in the high school’s the culinary arts program. (Photo by Tom Lindfors)2 / 7
NRHS students (from the left) Talia Ficociello, Rachel Damico and Madison Thibodeau served deep fried tilapia fillets along with the fixings to folks at the Westfields Hospital cafeteria last Wednesday as part of their training in the New Richmond High School culinary arts program. (Photo by Tom Lindfors)3 / 7
Randy Calleja, owner of Ready Randy’s Sports Bar & Grill, volunteered to help a group of students learn how to deep fry fish last Wednesday at Westfields Hospital as part of their training in the New Richmond High School culinary arts program. The deep fryer was loaned by Willow River Rod & Gun Club. (Photo by Tom Lindfors)4 / 7
Randy Calleja, owner of Ready Randy’s Sports Bar & Grill, explained to NRHS culinary arts student Anthony Belmont, the core temperature for fried fish must be 145 degrees. NRHS students prepared and served fried tilapia at Westfields Hospital last Wednesday as part of their training in the Culinary Arts program. (Photo by Tom Lindfors)5 / 7
NRHS student Beau Johnson delivered a pan of deep fried tilapia fillets to his fellow culinary arts students for serving at the Westfields Hospital cafeteria last Wednesday. Proceeds raised from the meal were donated the St. Croix Valley United Way. (Photo by Tom Lindfors)6 / 7
NRHS students (from the left) Talia Ficociello, Rachel Damico and Madison Thibodeau served deep fried tilapia fillets along with the fixings to folks at the Westfields Hospital cafeteria last Wednesday as part of their training in the New Richmond High School culinary arts program. Proceeds raised from the meal were donated the St. Croix Valley United Way. (Photo by Tom Lindfors) 7 / 7

“There’s so much more to culinary than just cooking.”

That was New Richmond High School culinary arts instructor Laura Feyma talking about her goals for students who enroll in culinary arts classes.

“I want them to be successful when they leave here. A lot of kids are just exploring different career options. They like working with food. They want to decide if this is their path. Part of our ProStart program enables students to get college credit depending on which certifications they take and the college they enroll at. At UW-Stout for instance, they can earn up to nine credits,” explained Feyma.

On Wednesday, Oct. 19, a number of Feyma’s students spent several hours preparing tilapia fillets to serve to folks at the Westfields Hospital cafeteria. The fillets were provided care of ag science Instructor Rachel Sauvola’s aquaculture program.

Students are able to earn ServSafe certification in Feyma’s introduction to culinary class which allows them to work with food in conditions like those at Westfields.

Randy Calleja, owner of Ready Randy’s Sports Bar & Grill and a strong supporter of the culinary arts program at the high school, connected Feyma with the New Richmond Rotary Club. The club wrote a check to cover the cost of exam fees for students trying to earn ServSafe certification.

“It would be money out of student’s pockets for something the school’s not providing,” added Calleja.

ProStart training also teaches students about restaurant management.

“Students put together a business proposal to start a new restaurant using specific criteria, kind of practicing the management side of the industry,” said Feyma.

Proceeds from last Wednesday’s fish fry were donated to St. Croix Valley United Way.

Advertisement