The Culinary students were happy to serve 60 guests for Mother’s Day Brunch on Thursday, May 5. The spread included made-to-order omelets, smoked salmon, shrimp cocktail, chicken and waffles, salads, fruit, rolls and a dessert station.
The culinary instructors worked extremely hard to prepare their students for a return to safe in-person dining. The group of chefs included Justin Howard, Jackie Lord, MaryAnn Miutz and Bradford Williams.
“We were happy to be able to host the event after a two-year hiatus due to the pandemic. We are already planning and looking forward to next year,” said Chef Jackie Lord.