Executive chef shares tips with culinary arts students at BOCES
Photos courtesy of Orleans/Niagara BOCES: Pictured from left include Melanie Nagel (Newfane), Amber Campanini (Lockport), Angelo Soliday (Medina), Chef Benjamin Loomis, Troy Avery-Kelley (Medina), Diana Del Carmen Moreno (Albion) and Grace Hodkin (Newfane).
Press Release, Orleans/Niagara BOCES
MEDINA – Niagara Falls Culinary Institute Executive Chef and Hospitality Instructor, Benjamin Loomis, recently spent time with the culinary arts students at the Orleans Career and Technical Education Center.
Chef James Atzrott, who teaches the program, invited Chef Loomis in to talk to the students about careers in culinary and the classes at the Institute. The students were definitely inspired by his demonstration which was Bananas Foster and making homemade ice cream from liquid nitrogen.
“Cooking is chemistry,” Chef Loomis explained to the students. “Liquid nitrogen boils at negative 320 degrees and it can be dangerous if not handled correctly.”
Chef Loomis showed the students the safety procedures to make the ice cream and some of the students were able to put on the safety garb and make the dessert. Everyone got a chance to participate with the hands-on demonstration and then got to enjoy the finished product.
“The students really enjoyed the demonstration and the dessert,” Atzrott said. “I really appreciate Chef Loomis taking the time out of his busy schedule to come in and talk to my students.”
Executive chef Benjamin Loomis speaks with students in the culinary arts class.
