15. September 2009 19:00
Repeating their crowd-pleasing performance at Fondue Fest 2008, the Culinary Arts students and instructors at Moraine Park Technical College made and served gigantic batches of fondue and baked goods for the enjoyment of this year’s festival-goers.
It was a busy three days of preparation prior to the event on Saturday, Sept.12. According to Tom Endejan, Moraine Park Culinary Arts program instructor, the Culinary Arts team served at least 700 portions (about 250 pounds) of chocolate fondue. Out of 120 pounds of brownies for dipping in the chocolate, one pan was left over, and there was nothing left of 100 pounds of peanut butter bars and 100 pounds of shortbread bars by the time Fondue Fest was over.
“We served somewhere over 1,000 portions of cheese fondue, or about 400 pounds,” said Endejan. Grande Cheese donated 80 pounds of mozzarella/white cheddar blend and 25 pounds of parmesan. To go with the cheese fondue, the team made 1,200 pieces of roasted onion and potato focaccia and 1,200 rolls for a total of 600 portions.
“The Culinary Arts Club will use the money raised from the fondue to help pay for a trip to either the National Restaurant Association show in Chicago or to Germany,” said Endejan. “Both of these trips are great for the students for exposure to different foods and culture.”
For more information on Moraine Park’s Culinary Arts program visit www.morainepark.edu.