John R. Rogers Culinary Program

Last but not least! Small class since seniors had to leave. But goodbye 6th period seniors! See you tomorrow 💛💜🤍

Goodbye 5th period seniors! 💜💛🤍

Goodbye 3rd period seniors!!! 🤍💛💜

Goodbye 2nd period seniors!!! 🤍💜💛

We will miss you 1st period seniors!!! 💛💜🤍

3rd periods international foods final! We had Tonkatsu from Japan 🇯🇵, Shrimp Spring Rolls from Vietnam 🇻🇳, Pork Egg Rolls from China 🇨🇳, Strawberry Empanadas from Spain 🇪🇸, Meatball Soup from Romania 🇷🇴, and Kimchi Fried Rice from Japan 🇯🇵

2nd periods international food finals! We had Ube Cream Cream from the Philippines 🇵🇭, Churros from Mexico 🇲🇽, Vanillekepfir cookies from Austria 🇦🇹 , Hanami Dango from Japan 🇯🇵, Samosas from Kenya 🇰🇪, and Bolani & Dogh from Afghanistan 🇦🇫

Period 1s international cooking final! Missed two pictures, but we had Vegetable Curry from India, Churros from Spain, Crispy Potato Rosti from Switzerland, Lamingtons from Australia, and Tres Leches from Mexico! 🇲🇽 🇨🇭🇪🇸🇮🇳🇦🇺

350 pirates-themed cupcakes for tonight’s First in the Family event! 🏴‍☠️☠️

Our last catering event of the year! is proud to serve our ASB leadership students a wonderful breakfast to celebrate their accomplishments and awards.

Another round of ableskevirs! Foods and nutrition made them as part of our Scandinavia foods chapter.

Vanilla and Honey Yogurt Parfaits with Homemade Honey/Oat Granola from !

ended the breakfast chapter by making fresh berry blintzes 🍓🫐

Foods and Nutrition made Swedish Meatballs with lingonberry sauce 🇸🇪

Æbleskivers (stuffed danish pancakes) are my new obsession ❤️ made by for the best unit of the year…breakfast foods!

made biscuits and gravy today 🤤Flaky butter biscuits from scratch with a breakfast sausage gravy. They made the room smell so good that I stopped by the store on my home so I could make some too!

That’s a wrap on this week! Eggs Benedict 🍳

The hallmark of a good chef…knowing how to make hollandaise sauce by hand! Tomorrow students will be making eggs Benedict 🥚🍳

French Toast and Omelettes in 🤤🍳

180 eggs later…ProStart completed day 1 of egg cooking labs! Scrambled, fried, sunny side and over easy 🥚🍳

One of our last few cooking club meetings of the year! Today we made California rolls 🍣🍱🇯🇵

Today we ended our soup unit in by making piping hot beef pho, complete with rice noodles, thinly-sliced flank steak, and classic pho garnishes. This national dish of Vietnam is a real crowd pleaser! 🇻🇳🍲

That’s a wrap! To end our German cuisine unit, Foods and Nutrition made chicken schnitzel and homemade spaetzle 🇩🇪

Chicken noodle soup… a hug in a bowl ❤️ Made by

Crispy, crunchy, pan-fried schnitzel in class today 🇩🇪❤️

This week we are making and eating foods from Germany! Todays demo, soft pretzels 🤤 🥨 🇩🇪

ProStart ended the week on a fun note, making cheeseburgers to wrap up our sandwiches week! 🍔

ProStart cooking club sold 25 decorate your own cookie kits! Thanks for everyone who helped, purchased and participated in our fundraiser!

ProStart Holiday Cookie Exchange!

Year after year I am always SO impressed by who successfully makes these beautiful holiday sugar cookies with royal icing! These cookies were purchased by our counseling team, to hand out to staff members here at Rogers. Thank you for supporting our program and allowing our students the opportunity to practice this challenging skill!