The program, led by Chef Brandon Palmer, teaches a group of 25 students from Baldwin Park High School and Sierra Vista High School. Recently, the students worked collaboratively to create over 60 meals, demonstrating professional-level skills and teamwork.
The special holiday menu, entirely prepared from scratch, included Sage Roasted Turkey with house-made gravy, Maple Sausage and Herb Stuffing crafted with freshly baked cornbread and garden-picked herbs, roasted garlic mashed potatoes, a vegetable medley with pomegranate butter featuring squash and herbs grown in the school garden, and freshly baked rolls. Students handled every step of the process, from trimming and dicing to proofing dough and taste-testing.
“This is as close to a professional kitchen experience as you can get,” said Chef Palmer. “I hold my students to high standards because I want them to learn real-life, high-quality skills, whether they pursue careers in culinary arts, hospitality, or simply gain the confidence to prepare meals for themselves and others."
Students also benefit from the program’s focus on fresh ingredients, with a garden that supplies essential herbs, veggies such as squash, and a variety of peppers, including Thai chilies, serranos, jalapeños, and habaneros, with carrots soon to follow—all of which will be incorporated into future dishes.
“Incorporating fresh ingredients from our garden not only teaches them about quality but also gives them a deeper connection to their food,” said Chef Palmer.
Students rotated through various kitchen stations—knife work, sauce preparation, vegetable chopping, dough proofing, and even dishwashing—gaining hands-on experience in the roles found in a professional kitchen. Along with technical skills, they practiced teamwork, communication, and cleanliness, ensuring the meal met Chef Palmer’s standards.
The CTE Culinary Arts Program continues to provide students with invaluable opportunities to develop their skills in a high-expectation, professional environment.