(upbeat music)
- Tempering chocolate's
like the hardest part
of working with chocolate
and everything that we did
this week involves chocolate.
We are doing our annual
Valentine's Bake Sale,
which is the only bake
sale we pre-order for.
We're making brownies,
shortbread cookies, truffles.
- Culinary's all about having a team.
If one person messes up, everyone else has
to pick up the weight,
or someone has to help them finish up,
so when everything works out like a team,
it works out beautifully.
The best part of this
is everyone here feels
like a family member to me.
- Took orders for about three weeks
and we sold close to $3,000
dollars worth of treats.
In the real world of culinary,
money is very, very important.
So they do learn that we are cooking
to a budget, they learn time management,
they learn collaboration
in its purest form,
and that's kinda the core values
of the class, and I think those are skills
they can take with them
whether they do culinary or not, really.
- I've loved cooking since I was young,
so it's just something
I knew I wanted to do.
I'm gonna go to St.
Edward's and do business,
but I wanna start being an
apprentice at restaurants
and finding places that I can work
and kinda work my way up
into being a chef in a
professional kitchen.
- I've talked to people who've been, like,
"Oh, I'm in a culinary
program at my school."
It's like, "What is it like?"
And they say to me,
"It's like cooking a meal
"in a microwave compared
to what you guys do."
And I'm like... It's good
to know that our program is
that high of a level
compared to other places.
