Cooking and Much More in the Kitchen at Chamberlain

Cooking and Much More in the Kitchen at Chamberlain

Culinary Arts is one of the fastest growing industries of the future.  Did you know that the foodservice industry employs 25% of the population in the United States? Chamberlain International School is beginning to incorporate some hands-on experience for students expressing interest in learning more about the trade by having them work in the cafeteria with the school's Kitchen Manager, Trudi Clark.

Trudi has over 20 years of experience, starting out her career in high profile restaurants in the city of New Bedford and Boston. She moved over to the commercial side of things later on in life when family became her priority. In a small school like Chamberlain, the Kitchen Manager wears a lot of hats - Manager, Chef, Dietitian, Baker, Caterer, Inventory Clerk, and more! Trudi is teaching the students working with her about everything it takes to make a kitchen run successfully. Working with one of the schools largest vendors, Sysco Boston, they were recently able to bring a group of students to a local food show to get an inside look at the industry.

And oh yeah, the fun stuff, cooking! From knife skills to proper food storage to meal preparation, they are able to get right in there and grind with the pros. Marie Garfield, a long time Chamberlain employee who has been cooking her signature meatball subs amongst many other dishes at the school for over 20 years, is very excited to see students having the opportunity to work in the kitchen. While this is only being offered as an experiential learning experience, currently the plan is to expand to an accredited course when the studio kitchen is completed.

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Post date: Wednesday, June 3, 2020
Post date: Monday, June 1, 2020

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