On a scale of 1-10, how good of a chef are you?

1 – No one lets me near the kitchen…take-out all the way!

5 – I can hold my own.

10 – Food Network is calling and wants me to have my own show!

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Not all gingerbread houses are created equal.

Most anyone with young children can attest to that. You start out confident. And hopeful. On the box of the gingerbread kit you picked up from the grocery store is an image of perfectly-placed sprinkles and perfectly-placed gummy bears on an all-too-perfectly built gingerbread house – the blueprint for your impending tasty masterpiece.

Soon, your fumbling with roll-away peppermints, drooping globs of frosting and broken candy canes. The kids have eaten all the gummy bears. The east wall of your gingerbread cave … umm …  house is caving in. That same image of candy perfection on the box now taunts you, whispering “better luck next year.”
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Eating a burger can have a lasting impact (Besides just that ketchup stain on your shirt. Why does that always happen!?).
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One of the perks of working down the hall from a top notch culinary learning facility could be seen as taking one for the team. Truly though, it’s your lucky dining dream come true. You’re asked to sample a fabulous array of tasty bites–from savory comfort food to haute cuisine–and it all makes your soggy bag lunch hide in shame at the back of the fridge.
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The cafeteria menu at Moraine Park will have a bit of a new look coming up in summer. This summer the culinary arts department will be aiming to serve up some great tasting food that is good for your body. The food will be just as delicious as always but with an aim towards health.

The salad bar and breakfast/yogurt bar will be available and stocked with yummy choices. Desserts will be offered, but with a bit healthier approach to them.
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The Moraine Park Foundation rolled out the red carpet for this year’s Gourmet Dinner last Friday (April 29) at our Fond du Lac campus. The theme “Bright Lights, Hollywood Nights” combined the nostalgia of 1950s fare with the ambiance of old Hollywood. Guests of the event, presented by the Moraine Park Culinary Arts program, enjoyed a six-course meal consisting of popular continental menu items from the ’50s with a little twist.

Here’s a fun, behind-the-scenes look into the kitchen that night. Remember, it’s all in the hi…. wrists …

Our annual gourmet dinner benefits the Moraine Park Foundation’s general scholarship fund and the student emergency fund. To find out more about the Moraine Park Foundation’s mission, click here. 

Join us May 10th for MPTC student culinary creations and FiSH!

In honor of National Small Business Week, Moraine Park is sponsoring the Imagination Network meeting and celebrating with a social event to include a tasting of creations prepared by the students in Moraine Park’s Culinary Arts program. Try a sampling of meat, fish or poultry from potential, future small business owners from 5:00-6:00 p.m. Learn how you too can create a culinary creation in one of our community education classes.

Then enjoy a fun presentation from Kim Braatz, Careers Instructor at MPTC, about FiSH! Philosophy of customer service. Learn how to become truly connected to your work, your customers, and others by applying the four principles of Play, Make their Day, Be There, and Choose Your Attitude. This is a special opportunity to experience the FiSH! Philosophy.
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Moraine Park Technical College culinary students Paul Oosterhouse and Cherie Becker were featured on FOX 11’s “Good Day Wisconsin” on Easter Morning, preparing  frittata, biscuits and lemon meringue pies.

Take a look at the video! They did an amazing job!

What’s also amazing, though, are the journeys these students have been on that has led them to the Moraine Park culinary program.

Here’s a bit more about Paul and Cherie, why they came to Moraine Park, and their thoughts on the pressures of appearing on TV …
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