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Culinary Arts culminates in The Grand Buffet, where students each prepare 2-3 dishes from scratch. Staff and students from around campus are invited to attend, eat, and rank the dishes.
Students head to the harbor to meet with Legal Sea Foods chef Chris Cowen and general manager Justin Lisonbee. The pair leads the group on a private tour of the restaurant.
Cheese? Pepperoni? Pineapple? Anchovies? It's up to our young chefs to decide how to craft their signature pizza!
Our young chefs make fettuccine and gnocchi from scratch paired with tomato, alfredo, and pesto sauces.
This bread-making is INTENSE! Our young chefs learn how to bake and shape different types of breads.
EXPLO Chef students get a behind-the-scenes tour of Legal Harborside, the flagship restaurant of Legal Sea Foods. Meeting with both Director of Operations Justin Lisonbee and Area Chef Chris Cowen, students learn the myriad ways Legal Sea Foods maintains quality control with its seafood ("If it isn't fresh, it isn't Legal"), discover the challenges and rewards of operating a restaurant with three separate floors (each its own unique restaurant concept), and gain insight into how to break into a career in the restaurant business.
EXPLO Chef students take a Saturday trip to the Boston Farmers Market to source local vegetables, meats, and cheeses for the custom pizzas they will create later this afternoon. With a limited budget, our student chefs haggle prices and coordinate with each other to strategize their ingredient lists.
Max is 14 years old and he's really excited about cooking food. He loves making other people happy with his special pasta recipe.