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BOCES Culinary Students Serve 'April in Paris'
 | | From left, Sade West (Croton), Heather Flandreau (Carmel), Ashley Fitzgerald (Carmel), and Samantha Cruz (Lakeland) prepare apple tarte tatin (a country-style apple pie with vanilla sauce) for the dessert course. |
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Spring-like pastel colors accented the décor; artichoke crustade, steak Diane, and apple tarte tatin satisfied diners during the multi-course meal; and smiles were in abundance at this month's student-run Educated Palate "dejeuner" (lunch, that is).
The theme of the luncheon was "April in Paris" and the more than 90 lucky diners enjoyed each piece de resistance that came out of the kitchen and bakery at BOCES.
The Educated Palate, which opens one day a month from January through May, represents just one of the hands-on parts of the Hospitality curriculum at BOCES. Students are responsible for creating menus; ordering food; setting the tables; cooking the food; serving the food; and handling "front of the house" duties, such as seating and responding to all guests' needs.
Their most recent effort was magnifique!
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