Our Culinary Arts students, in Chef Lisa Cook’s and Chef Caitlin Kucharski’s classes, had a great field trip at Smith’s Orchard Cider Mill in Lockport.
The Niagara Career and Technical Education students learned about the production of apple cider and the proper HACCP (Hazard Analysis and Critical Control Point) during the process. HACCP is a systematic approach to food safety that identifies, evaluates and controls biological, chemical and physical hazards throughout the food supply chain.
Students were able to see where the apples are stored and sampled some homemade donuts and cider slushies. Lending a hand were Lila Bianchine (North Tonawanda) and Autumn Lewis (Niagara Wheatfield). Both Lila and Autumn worked the past season at Smith’s on the recommendation of Chef Cook. Their boss Brendan Smith had nothing but complimentary things to say about the two students. “I appreciated their help this year. Both of them showed great responsibility, a positive attitude and a strong work ethic – qualities that really stood out during one of our busiest times. They were dependable, friendly with customers, and fit right in with our team. I am genuinely happy with their performance and hope they take pride in the work they did here. We are grateful for everything they did this season.”
Chef Cook says she has seen a huge improvement between the two ladies since their junior year. “They have both matured to very professional and driven young individuals. I am proud of each of them in their individual strengths and they are both a pleasure to have in my class/lab setting.”