Chefs in Training
Posted by Rebekah Wicke on 3/28/18
As a member of the ACF, Chef Elizabeth Landry, corporate executive chef at Fuchs, donates her time and expertise in inspiring the next generation of chefs. In the past month alone, she’s participated in two events, working with local kids and teenagers, trying to ignite a passion for cooking within them.
On March 8th, Chef Elizabeth served as a judge at the Carroll County Career & Technology Center’s 2nd annual Food Wars Competition. Fifteen teams of high school students, some of whom are students in CCCTC’s culinary arts program, participated in the competition. The students had cooking equipment, a kitchen and an array of ingredients at their disposal.
From classic dishes, like steak with potatoes and shrimp with bacon wrapped asparagus, to ethnic dishes like Mediterranean chicken with pasta, all teams impressed with their ability to whip up something yummy in just an hour. While they were cooking, Chef Elizabeth had the chance to observe their techniques. She was also able to give these aspiring young chefs some pointers while judging their dishes.
Just a little over two weeks later, Chef Elizabeth was at an elementary school near Towson, Maryland, for a Chef & Child event sponsored by the ACF. Along with two other local chefs, she organized an event for 75 first graders to teach them about healthy eating.
Equipped with an assortment of fresh fruits and vegetables, Chef Elizabeth discussed the importance of eating five servings of fruits and vegetables each day. To help the youngsters find new ways of eating fruits and veggies, and to inspire them to enjoy cooking, she helped them make their very own pickles to take home.
- Fuchs Admin