Это мой деть

Every talented chef begins their career in the kitchen. Brunswick Crossing is pleased to be hosting 4 budding young talents in our kitchens this Saturday, November 12th as they demonstrate their skills – all to benefit the Brunswick Food Bank.
One of these talented young students could be the next Brian Voltaggio! Meet our chefs:
Sarah Steinmetz
Sarah will delighting us with her pasta demonstrations and her famous Vegan Cupcakes! In fact, the cupcakes inspired her to become a chef. Interested in alternative ways of preparing food, including Vegan and Raw food options, Sarah’s favorite type of food prep is baking which comes from her mother – an amazing baker. Interested in community and political issues, Sarah’s first love is that of American history, particularly the Civil War.
Alisa Dawson
Alisa has earned her Bachelor’s of Science Degree in Business Administration and is currently completing her Associates in Culinary as well as a Bachelor’s in Dietetics. Hoping to combine all these degrees, Alisa is striving to become a registered dietitian and a business owner in the food industry.
Brittany Gossart
Brittany is a Culinary arts major also working on her Business Management major. Working in the restaurant industry since she was 16, Brittany worked as a banquet cook and also a line cook in the sports bar at a golf course in Middleton. Currently, Brittany works as an assistant manager at Weis markets. When she finishes her degree Brittany hopes to find a job working as a chef in a high-end restaurant. Our next top baker, Brittany’s long-term goal is to own my own bakery – her real passion is baking.
Alex Zakharov
Currently enrolled in FCC’s Culinary program, Alex aspires to open his own restaurant once completing his culinary education. His favorite dish? “…has got to be Italian. It just sets the mood for nothing and everything. You can never go wrong with that.” When not in the kitchen Alex enjoys sports and being athletic.
About 200 Monroe and the FCC Culinary Institute
200 Monroe provides Frederick Community College’s culinary arts students a real-world learning experience as they near completion of their degree or certificate program. In this intensive capstone course students rotate through the dining room and kitchen for five to seven weeks. While in the front-of-the-house students learn various styles of table and beverage service. In the back-of-the house students learn a la carte food preparation, cooking and plating techniques. Customer relations and timing of service are emphasized as well and you get to be the judge on how well they do.
The Culinary Arts and Hospitality programs at FCC are designed to provide students with the strong culinary foundation and practical skills necessary to succeed in the food service industry. Through hands-on preparation, students will develop skills in fundamental cooking techniques required in a commercial kitchen. Equally grounded in culinary arts and management, the degree content prepares students for entry-level cooking and supervisory positions in the hospitality industry.

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