For the 5th year, Broad Appétit served upward a delicious afternoon of food, beverage, together with amusement for thousands inward downtown Richmond on Sunday, June 3, together with for the 5th twelvemonth J. Sargeant Reynolds Community College was a big business office of the day’s event. More than twenty students together with instructors from the College’s Culinary Arts Program participated along alongside chefs from over seventy of Richmond’s finest local restaurants.
The students served upward nearly 500 plates of coffee-braised beef on a sour pretzel baguette alongside an arugula salad alongside homemade hot sauce together with a charred corn aioli. In addition, culinary students Christy Eliasek together with Jamell Dickerson served equally sous chefs for the entire competition.
J. Sargeant Reynolds Community College Culinary Arts Program hosted the Chef’s Demonstration Stage. Chef Jesse Miller, Program Head of the Culinary Arts Program managed the stage, which featured the Throw Down inward the Street competition. In this competition, half dozen chefs competed inward multiple rounds to win the ultimate cooking showdown! Two chefs inward each circular were provided a mystery box of ingredients – a poly peptide from a featured local provider, a starch, together with a vegetable together with given exclusively 45 minutes to exercise the winning dish. Congratulations to Adjunct Faculty Member Mike Pendergrast who took 2nd identify inward that contest for this Pork Two-Ways dish! 
The students who participated reported it was a non bad chance to attain simply about real-life sense together with to interact alongside the local community. They enjoyed answering questions together with sharing data nigh JSRCC’s Culinary Arts Program alongside effect participants. The College’s Culinary Arts computer programme provides a comprehensive occupational-technical teaching together with is intended to Pb to work inward a diversity of culinary, nutrient service together with retail paths. The Culinary Arts Associate of Applied Science bird prepares graduates to larn into kitchens equally professional person cooks inward hotels, resorts, restaurants, catering operations together with a diversity of retail businesses.
For to a greater extent than data on JSRCC’s Culinary Arts Program, delight catch http://www.jsr.vccs.edu/curriculum/programs/Culinary_ArtsAAS.htm.