One thing that we are so proud of at Gallery 37's Advanced Arts program is the variety of programs housed under our roof! Our students are able to take classes ranging from Jazz, Digital Design... all the way to the Culinary Arts! Our Culinary Arts program is overseen by Chefs Patrick and Yves, and they do some fantastic work with our students.
If you enter Gallery 37 while classes are in session, and decide to take the stairs or elevator to your desired floor, the amazing smells of our Chefs' and students' hard work can be smelled wafting up from their classrooms in the buildings lower level. Some of us are lucky to work a few floors away from their creations... or we might be too distracted to complete our own work! However sometimes the Culinary Arts classes decide to surprise us all, and share their hard work with the rest of us in the Advanced Arts Program. Students in their full kitchen gear journey up to the other classes to declare there is a tasting downstairs... and everyone essentially drops what they're doing to join in the fun and sharing! This last Friday they made us all a very special invitation... to...
In a effort to ramp up student-to-student dialogue that provokes intelligent discussion over food choices and the responsibility of knowing where the food on your plate comes from, Chef Yves and Chef Patrick decided to visit a local slaughterhouse and bring in five freshly slaughtered pigs for Pork Production Week. After doing some initial research on anatomy, composition, nutrition, and butchery, students got to prepare and present each team pig with an international theme, along with numerous side dishes. Teams decided to represent Jamaica, Puerto Rico, Korea, Italy, and Spain. All programs and staff were invited to feast.
Thank you Chefs for giving our students such an amazing experience... and for letting us join in the fun. We will gladly be your taste testers ANYTIME and can't wait to see what amazing dishes you all create next!
- Until next time. Stay creative, Chicago!