The culinary students from our Education & Workforce program traveled all the way to Greenpoint in Brooklyn for a “Meat & Greet” at Jubilee Marketplace. This field trip served as both a workshop and an opportunity for them to see the economic side of working with food.
Students sat through a detailed lesson on butchering using a whole beef leg, going from specific tools to specific cuts. The lesson concluded with the best part: tasting the importance of a well-cut, well-cooked steak. The students then took a tour of Jubilee Marketplace while talking to both the management and the staff about the economics of food. It was emphasized that culinary is not just the art of cooking, but also of selling quality food at a price that works.
The culinary program holds morning and evening classes where students acquire the skills needed for a successful job in the restaurant industry. As part of our Education & Workforce program, students are also provided with additional resources, such as trips like this one to Jubilee Marketplace, and other spaces that could provide an opportunity to establish contacts.
Learn more and enroll in our culinary training.