Advanced Foods Students Learn from the Professionals
by Rita Lesser
April 27, 2010
The Advanced Foods class at the high school recently had the pleasure of learning from Scott Valentine, Food and Beverage Manager for the Olivia Collection (the Oread Hotel, Eldridge Hotel, and Eldridge Extension) and Nicholas Haxton, sous chef of the Eldridge Hotel as Nicholas prepared a Lemon Semifreddo for the class. Nicholas demonstrated a variety of techniques and discussed interesting facts about the food ingredients he was using as he made this easy but elegant dessert. He told that class that being a chef involves not only culinary skills but artistic talent as well. He stressed that it is essential to have a product that both looks and tastes good. As a chef, he knows that he is successful when his guests remember the food he prepared long after their dining experience. In addition he shared his personal journey to becoming a sous chef and he gave the class insight on what it takes to be successful.
During the presentation, Scott assisted Nicholas and shared with the students the importance of knowing what each item costs so that prices can be set accordingly. He frequently asks his kitchen staff to do these calculations as they create new menu items. The advanced foods students are familiar with these types of calculations as they are required to do the same for every food item they prepare in lab. Scott also shared tips for getting and keeping a job. Prompt attendance and a good attitude are at the top of his list.
