GREENBURGH, N.Y. --The Theodore Young Community Center turned 50 and BOCES students helped lead the celebration.
The SWBOCES Culinary Arts Program made breakfast for the 200 residents who turned out for the event last week.
Students from the program made waffles, quiche, roasted potatoes flavored in onion and rosemary, sausage, and bacon, as well as fruit salad, scones, mini muffins, cupcakes, cinnamon raisin and pumpkin spice bread.
Under the direction of Chef John Damiani, the students prepared some of the food beforehand and then stored it in a freezer until the day of the event.
The breakfast was part of the town’s festivities to highlight the impact the community center has had on Greenburgh’s Fairview community over five decades.
Town Supervisor Paul Feiner said he was grateful to the BOCES students for their hard work and to BOCES in general for partnering with the town on this and other collaborative efforts.
“We’re so thankful that they’re partnering with the town and helping to make this breakfast a really special event,” said Feiner. “I think the students are really very capable and efficient, and they’re going to be great successes in life, thanks to BOCES,” he added.
Damiani said the students learned about the logistics that go into such events, such as purchasing supplies, in addition to the production, timing and staffing aspects of the job.
“You can put this on your resume and say that you were part of this, from production to food costs, to execution, to menu planning, everything,” Damiani told the students who participated.
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