Edible Cape Cod
Passing the Torch: Culinary Programs on Cape Cod Nurture a New Generation of Culinary Artists
Photo by John Greiner Ferris
UCT’s Kylie Ivers proudly shows off the bread she made that’s about to go into the oven.
Photo by John Greiner Ferris
UCT’s Chef Joe Ellia shows students how to make sure every meal, even something as simple as a hamburger and fries, meets exacting standards
Photo by John Greiner Ferris
Chef Mike Otto leads a session on the food processor at CCCC.
Photo by John Greiner Ferris
Maeve West shows the concentration and steady hand needed to professionally decorate cakes and desserts.
Photo by John Greiner Ferris
UCT student line chef Andrew Norris during the lunch rush.
Photo by John Greiner Ferris
Students like Haley Beaulieu and Jacob Burdette not only cook, they sweep floors, polish silverware, wash and fold towels.
Photo by John Greiner Ferris
The culinary arts faculty at UCT Back row, left to right: Culinary Arts Instructor Joseph Ellia, Dining Room Teacher Mari Pandiscio, Bake Shop Teacher Tom Pandiscio. Front row, left to right, Bake Shop Instructor Chef Haley Conant, Culinary Arts Instructor Abigail Pacheco.
Photo by John Greiner Ferris
The faculty and students in hospitality at CCCC: Standing left to right: Mike Otto, Bryan Clow, Sarah Bent, Sofia Olsen, Emma Busnengo, Victoria Miles, Nicholas Araujo, Paul McCormick. Seated: Matthew Sprague, Zach Teplansky.
Photo by John Greiner Ferris
Rachel Curran hustles an order out to the dining room at UCT during a busy lunch
Photo by John Greiner Ferris
The kitchen at UCT is as well-equipped, if not better, than any professional kitchen
Photo by John Greiner Ferris
UCT’s Bake Shop Instructor Chef Haley Conant gives students pointers on the best way to handle a pastry bag.
Photo by John Greiner Ferris
Crème brûlée, a classic French dessert made by one of the students at UCT
Photo by John Greiner Ferris
UCT student line chef Andrew Norris gives a final touch-up so meals are just right before being served
Photo by John Greiner Ferris
UCT students cycle through baking, line cooking, and front of house to gain an understanding of the entire operation of a restaurant.
Photo by John Greiner Ferris
There is a right and a wrong way to slice bread. Chef Mike Otto explains the correct way to Sarah Bent.
Photo by John Greiner Ferris
CCT’s Kannika Boot-in will attend Johnson and Wales upon graduation, and would like to open a bakery with a flower shop.
Photo by John Greiner Ferris
CCT’s Linda Kelley
