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Moraine Park Technical College Blog - Imagine What's Next
Community Engagement, Culinary & Foods, Diversity

Darmstadt & Wisconsin 2019!

Germany exchange 2019

From September 12 – 23, 2019, Moraine Park hosted 14 students and 2 instructors from the Peter Behrens Schule in Darmstadt, Germany.

This was a wonderful cultural opportunity for German and Wisconsin students, staff and volunteers to learn and have fun together! German students were hosted by MPTC families or stayed at the VUE Campus apartments. The students and instructors experienced a whirlwind of WI culture including Lambeau Field Tour, Lake Winnebago Tour, Just Fare Market, Harley Museum, Milwaukee Brewers, Milwaukee Art Museum, Milwaukee Bucks, WI Badgers, farmers markets, WI Dells, Trek Bike races, Culvers, Friday fish fries, WI supper clubs and more! Students also attended MPTC classes related to their fields of study at both Fond du Lac and West Bend Campuses.

A big thank you to our Culinary Instructor James Simmers for hosting this awesome opportunity, and all of our volunteers, Rachel Tease, Eric Ludwig, Heidi Sternig, Kevin Rodriquez, David Mulder, Kevin Niedfeldt, Jill Stiemsma, Bobbi Fields, Tina Cordell, Lisa Dougherty, Jim Daniels, Melissa Schmidt and Chris Frederick; and also to Tinesha Smith at the VUE for helping make this a tremendous experience for all!

  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
  • Germany exchange 2019
September 26, 2019by Anne Lemke
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Community Engagement, Culinary & Foods

Tom Endejan- Making Cream Puff Dreams Come True!

culinary

Moraine Park instructor, Tom Endejan, is busy preparing for the Wisconsin State Fair- known, in part, for their famous cream puffs!

For the last three years, Tom has helped in the Cream Puff Pavilion, utilizing his baking skills to help thousands enjoy this sweet treat.

“The famous recipe was developed by the Wisconsin Baker’s Association. I converted their recipe so that we could use it more effectively and test it when needed,” said Tom.

While he is an active part of the WI State Fair cream puff production, he is quick to clarify the fact that this isn’t a one-person operation.

“I am supervising the early shift that mixes the cream puffs. There are a lot of people involved, and I am just one of many helpers,” he said. “We mixed and baked 7000-8,000 puffs yesterday (July 29). It doesn’t sink in until you are here just how many people it takes to get the puffs made.”

culinary

We are proud of Tom for his accomplishments and being a part of this huge Wisconsin event.

morainepark.edu

https://wistatefair.com/fair/

August 1, 2019by Kristina Haensgen
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Community Engagement, Culinary & Foods, Diversity, Faculty and Staff, Fair Trade

Culinary Arts Changes For the Planet, For the People

we cultivate environmental stewardship poster

I’ve been working in Culinary Arts at MPTC since 2014 as an Instructional Aide. In my position I order food and supplies for the students and the department, in general. From the very beginning I have been considering our ‘single use’ containers; so many were going out the door as we sold our Culinary Creations or when Community Classes took their food home!

I kept thinking:

  • Are the containers safe to microwave? We know people are going home and reheating the food in that plastic container.
  • Are the containers being disposed of properly?  We actually had complaints that our labeled containers were blowing around someone’s yard! 
  • Are the containers reusable, compostable, recyclable?

Since 2006, MPTC has been composting food scraps; first in the MPTC Garden and currently, an area chicken farmer picks up the scraps to feed his brood.

In 2015 MPTC earned the designation (and distinction) of becoming the first Fair Trade Technical College in America thanks, in large part, to the work and determination of Anne Lemke, MPTC Experiential Learning Coordinator.

I was inspired to work toward a Diversity Certificate by Anne’s commitment and all of the Fair Trade Principles, in particular the 10th Fair Trade Principle of Respecting the Environment, incorporating our disposable containers.

All of these thoughts churned in my brain so finally I made the move! I said to the instructors, “We’re going to make a change in our packaging.” I started ordering paper (recyclable and compostable) take-out containers instead of the plastic, hinged containers.  I ordered paper bags to carry items home versus the plastic “Thank You” bags that are not compostable. I verified that the plastic containers that we use are microwave oven safe.

Along the way I’ve realized a willingness by staff and the public to get on board with the changes. In addition, there’s been a cost savings to the department. We have seen a 15% drop in the money spent on these items. The money saved goes toward needed supplies for our students and instructors and all because of the Fair Trade Principle of Respecting the Environment!

This past March Anne attended a Fair Trade Conference in Chicago and shared her favorite quote from the Conference. It’s important to share and the quote imparts how I feel about the changes in the Culinary Department: “…at the heart of Fair Trade is the dignity of all people. How are we living our values? How are we showing up? …Be curious. Find out. Do something.”

I hope that we all consider, share, and show up when it comes to choices as they affect our environment. We don’t have to start a movement but we can all take and learn little bits of information to participate in respecting each other and our world.

Please take a look at the websites that provide area recycling programs and Fair Trade information.

World Fair Trade Organization
One Plastic Bag, Earth Day Facts
Fond du Lac Extension Area Recycling
Waste Management Recycling Services

Come to our displays at each campus cafeteria between 11 a.m. and 1 p.m. Beaver Dam – April 8, West Bend – April 15 and Fond du Lac – April 22nd – EARTH DAY! Be Inspired!

morainepark.edu

April 4, 2019by Maryann Huth
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Culinary & Foods, EWD

Better Homes and Gardens, Culinary Magic…Meet Tim Thomas

Culinary Instructor: Tim Thomas

Culinary Instructor: Tim Thomas

Tim Thomas has been sharing his culinary magic with students at Moraine Park’s Hartford Regional Center for over 12-years.


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December 28, 2018by Samantha Story
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Culinary & Foods

Christmas Cookies Made Just For You!

rolling pins

2018 Christmas Cookie Sale
Price: $15.00/tray


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December 10, 2018by Kristina Haensgen
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Culinary & Foods

Cheesecakes Are Coming!

Yummy Bite Of Cheesecake

Are you drooling yet?

Culinary will be selling a variety of cheesecakes on Thursday, December 6 outside of A-118 in Fond du Lac at 4:30 p.m.


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December 5, 2018by Kristina Haensgen
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Culinary & Foods

A Holiday Recipe From Our Culinary Experts

croissant bread pudding

Croissant Bread Pudding With Pecan Toffee Sauce

**Featured in our Fall/Winter 2018 NEXT magazine**


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December 1, 2018by Kristina Haensgen
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Culinary & Foods

Stollen Sale Has Begun!

Stollen

Moraine Park’s Breakfast Pastries class will be selling the stollens for $10 each. Orders will be accepted starting Monday, November 26, until Thursday, December 14.


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November 28, 2018by Kristina Haensgen
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Culinary & Foods

Park Terrace Specials

culinary students

Thursday, November 29

Open 11 a.m. to 12:30 p.m.


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November 27, 2018by Kristina Haensgen
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