This post was written by special guest bloggers Samantha Stotland, senior and FFA member at Wamago Agricultural Science and Technology Center in Connecticut, and Jamie Fischer, culinary instructor at Wamago.
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Have you ever gone to McDonald’s and ordered french fries just as they came out of the fryer hot, golden brown, salted just right? Then you open the ketchup packet, squeezing just the right amount onto the fried potato bliss. That my friend is a perfect partnership!
As the union between a french fry and ketchup is the perfect partnership, so does the combining of Agriculture and Culinary based classes. This marriage is the cornerstone of how the world’s food supply is brought to the dinner table. Here at Wamogo, this union is showcased by the students who participate in these programs.
“Working in close connections with the Agriculture Department creates opportunities for Wamogo’s Culinary Arts program that normal schools that have Culinary Arts without an Agriculture Department would never realize. Opportunities for my Culinary kids to work with the Tilapia farms, working with livestock, having the greenhouse, and maple sugar house will offer opportunities for students to collaborate and to work for a similar goal,” says Wamogo Culinary Arts instructor, Jamie Fischer.