Mohonasen student Katherine Mazariego was among the Career & Technical Education (CTE) culinary students who executed the 26th annual St. Patrick’s Day feast at the Capital Region BOCES Albany Campus on March 12.
The event required students to prepare and serve over 100 meals within a one-hour window, simulating a high-volume restaurant environment. Chef Paul Dolan, who has led the event since its inception, noted that the feast provides students with real-world experience in large scale event management. A total of 90 students from three culinary arts classrooms collaborated to meet the production deadline.
“It’s good to be a part of something like this,” said Katherine. “I am enjoying the experience I am getting, and I enjoy being part of something that brings people together,” she added.
The meal service included corned beef brisket with cabbage and root vegetables, braised lamb stew with champ, hand-mixed Irish soda bread and salad.
