WARSAW — Marci Franks, director of food services, and instructor Chef Mark Bragg organized an all-day event in the Warsaw Area Career Center Blue Apron that invited students to engage with three accomplished chefs: Patricia Davids, Srinivas Ramachandran, and Scott Tope.
Students in the WACC Culinary Program sampled possible future menu items as Warsaw Community High School considers adding international food selections to their lunch menu.
“The goal is to incorporate street food menu options that meet student approval,” said Franks.
Chef Davids, Acosta Food Services, has a broad range of experiences in the food industry and shared her expertise on dishes such as jerk chicken, tuna tartar and pork tenderloin.
Chef Ramachandran, a corporate chef for Monsoon Kitchen, has responsibilities that include conducting training, developing recipes, and uncovering industry-specific ideas and solutions to make the lives of foodservice professionals easy.
Chef Tope, Michael’s & Associates, is certified by the Culinary Institute of America as an expert in Mediterranean cuisine, dietary, baking & pastry, and operations management.