John R. Rogers Culinary Program

3rd period made Pad Thai and Thai Tea from Thailand 🇹🇭, Aush Afghan Noodle Soup from Afghanistan 🇦🇫, Dublin Coddle and Soda Bread from Ireland 🇮🇪, Kabuli and Firni from Afghanistan 🇦🇫, Pistachio Basbousa from Egypt 🇪🇬, Strawberry Tres Leches and Horchata 🇪🇸

4th period made Cantonese Shumai from China 🇨🇳, Tofu Dumplibs from China 🇨🇳, Meat Pies from Australia 🇦🇺, Butter Tarts from Canada 🇨🇦, Arroz Con Pollo from Spain 🇪🇸, and Areyas with Tahini sauce from Lebanon 🇱🇧!

2nd period finished their international foods final! They made Vietnamese Pho 🇻🇳, Kasnopfle from Liechtenstein 🇱🇮, Brigadeiro Cake from Brazil 🇧🇷, Aardappel Anders from the Netherlands 🇳🇱, Khinkali Dumplings from Kyrgyzstan 🇰🇬, and Cream-Filled Cookie Cake from Paraguay 🇵🇾

My FAVORITE lab of the year is our international food final! From period 1 we had a milk tart from South Africa 🇿🇦, Swedish Meatballs with lingonberry sauce from Sweden 🇸🇪, Sausage rolls with barbecue sauce from Australia 🇦🇺 , Pozole from Spain 🇪🇸 and banana pudding from China 🇨🇳!

made pirate-themed cupcakes for the 10th Annual First in the Family event!

wrapped up their tour around the US! We made California pizzas 🍕 Some groups made stuffed crust, some thin and crispy. YUMMMM

ProStart made Cobb Salad today, originally created at the Brown Derby Restaurant in Hollywood, California!

ProStart is almost done on their culinary tour around the United States! We made Baja Fish Tacos from California 🎣🌮☀️🏝️

Foods and Nutrition made apple strudel to wrap up our German cuisine unit! 🇩🇪

German pretzels in Foods and Nutrition 🥨🇩🇪