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.
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.
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.
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.
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 …