Friday, October 17, 2014

CACC Culinary adds to Harvest Hootenanny success

Preparing food for 1000 people is no easy task, especially when ingredients are all local and prepared from scratch. That is where CACC Culinary students and instructors come in. The week preceding the Center for Urban Agriculture's Harvest Hootenanny (CCUA), Columbia Area Career Center was buzzing with busy hands chopping locally grown vegetables, peeling apples and yes, butchering chickens. The CCUA garden and chickens were raised for this event. Students learned first hand the art of chicken processing; from slaughtering, plucking feathers and eviscerating to fabricating, cooking and serving, career center students were present at each step of the way.
Chef Jeff Rayl helps with the chicken processing

CACC students take part in Columbia Center for Urban Agriculture's chicken processing 

Giovanni Bartolacci processing a chicken

CACC Culinary Art students fabricating chicken for the Harvest Hootenanny

CACC Baking and Pastry students prepping apples for apple crisp 

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