Culinary department creates banquet cuisine

Written By: Kaitlynn Ramsay

10 gallons of sauce, 50 pounds of cheese, 40 pounds of meat, noodles galore, 10 workers, one teacher, two days and over 200 hungry football players.

No, this isn’t a weird dream, this is the makings of a banquet.

It seems a little impossible that only 10 students could make enough lasangna and salad, using a limited amount of resources, for over 200 atheletes and their parents. But Aldo Verderame and his staff of culinary students managed to pull it off Feb. 8 at the 2010 Football Banquet.

“The event went pretty smoothly,” Verderame said. ”I’m proud if all the kids. We got everything made in the allotted amount of time and got everyone served within 20 minutes and had people coming up for seconds. The kids did a great job.”

There’s a lot that goes on behind the scenes that many people don’t know about he said.

“I don’t think people realize all the prep work that goes into it, getting all the kids organized,” Verderame said. “The biggest thing that people don’t understand is with that volume of food for that large of event having to ordering it and purchasing it, and then transporting it.”

Students, like sophomore Martin Terrasi, spent almost seven hours preparing for the event.

“I helped prepare the food, clean and serve,” Terrasi said. “Mr. Verderame said he appreciated [me and the other students].”

Verderame said that there was nothing the students had to improve on.

“I like to ascribe to a theory that there’s always room to improve,” he said. ”Not with just work but with relationships whether it be personal or with family.”

The culinary staff plans to cater the 2010 Girls’ Weight Lifting Banquet March 15.

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