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Off and cooking! HHS beginning chefs class has field trip

The Hudson High School Beginning Chefs class stopped at Benihana's Steak House during a recent field trip. The class includes, front from left, Nicki Tierney, Elle Schwartz, Madi Koepke, Alexis Giarrusso, Arisa Roettger and Ryan Smith; back, Jon Wolf, Danny Birtzer, Tatiana Milewski, Brianna Wohlers, teacher Sylvia Strom, Ashley Waldon, Chris Harris, Yasmin Alvarado and Krista Hallen. Photo submitted

The Hudson High School Beginning Chefs class recently participated in a field trip. The class itself applies culinary skills to entrepreneurial mass production projects and studies other countries. They then plan a meal from that country that they sell to family and faculty members for a small donation. The donations from these meals are then applied to the field trip.

The first stop on this field trip was St. Paul College. Highlights of the tour they participated in were the culinary program, nursing program, and cosmetology program as well as computer programs. The students all had different highlights from the college.

"I would just love to have such a well-equipped, huge kitchen to learn in when I go to culinary school," said Brianna Wohlers.

"It was nice that the nursing program didn't have such a long waiting list like other schools in the area," said Madi Koepke.

After checking out the cosmetology program and its services offered to the public, Nicki Tierney plans to go back to get her "brows" waxed!

Danny Birtzer is going to check into their autos or electronic maintenance programs.

Next, the students visited the Asian grocery store United Noodle. This global lesson was focused on the students experiencing what it is like to try to shop at a store where there are very few foods they recognize and where English is not the primary language. Now they know what it is like for those who immigrate here.

The last stop was at Benihana's Japanese Steak House, where they observed table-side food preparation.

The last meal the students had made in school was fried rice, what a difference to see how quickly the chefs prepared it.

"The students were all very appreciative of their learning experiences from this field trip," said teacher Sylvia Strom. "This is really a great opportunity for the students to start planning their future, experience a different global perspective, and learn more about their culinary interests.

"They are a great group to spend time with. They have so much potential. I can't wait to see where life takes them!"