NRTC Culinary Arts

06/17/2026

Where Was Chef Daniel?

Chef Daniel recently traveled to Daytona Beach, Florida, and enjoyed some incredible food along the way! From Poke Tuna Tacos and Shrimp Tacos to a juicy Bison Burger, every meal was packed with flavor.

My favorite? Without a doubt, the Poke Tuna Tacos. They were topped with Hawaiian sauce, cucumber, and red onion, served over a fresh slaw, and finished with a cucumber wasabi ranch. The combination of flavors was absolutely amazing and made for a meal I won’t forget!

What’s the best thing you’ve eaten while traveling this summer? 🍔🌮🍤

06/15/2026

Check out Angelina’s regional officer report!

Angelina Noble, from Nevada RTC is our Regional Reporter. Angelina shares 5 reasons you should join FCCLA.

06/08/2026

🌟 Region 11 Award Nominations Are Now Open! 🌟

Help us recognize the outstanding individuals who make a difference in Family and Consumer Sciences education.

🏆 Adviser of the Year
🎖️ Honorary Membership Award
🍎 Retiring Teacher Recognition

Take a moment to nominate a deserving colleague, supporter, or retiring educator who has made a lasting impact on students, programs, and our profession.

Submit your nominations today and help us celebrate excellence across Region 11!

06/06/2026

Where Was Chef Daniel?

Last week, I had the opportunity to attend the first-ever Pork Summit for Educators. Throughout the summit, we toured several facilities, learned from industry experts, and gained valuable knowledge that I’m excited to bring back to my students.

On the first day, we toured Forest Oak Sow Farm, where we got a firsthand look at the operations of a sow farm and even had the chance to hold piglets! We then heard from Dr. Bryon Wiegand from the University of Missouri, who presented “Pork 101” and shared the science behind pork production and breeding. That evening, we traveled to Mythos, where we enjoyed an incredible pork-focused meal and heard from John LaRocca about the many career opportunities available in the Hospitality and Tourism Industry.

Day two began at Double C Processing, where we observed the process of breaking down a hog into its various cuts. We then enjoyed a series of culinary demonstrations from talented chefs representing different areas of the foodservice industry.

First, Chef Ashley Martinez of Ashley Ann Nutrition LLC discussed the nutritional benefits of pork and flavor pairings while preparing a coffee-rubbed pork tenderloin with hot honey and blue cheese, pork loin with a cherry vinaigrette salad, and a sun-dried tomato and cheese pork roulade.

Next, Chef Aaron Gregory of SGC Foodservice shared tips on elevating plate presentation before demonstrating pork belly with grains, roasted asparagus and tomatoes, and a blueberry pecan bourbon glaze.

Lastly, Chef Daniel Pliska of OTC (Ozarks Technical Community College) led a demonstration featuring pork satays with peanut sauce and a rice noodle salad.

To wrap up the day, we had the opportunity to get into the lab ourselves and prepare a variety of pork dishes. It was an incredible experience, and I’m grateful for everything I learned and the connections I made along the way.

A huge thank you to Missouri Pork Association, Missouri ProStart, and Missouri DESE Family and Consumer Sciences for sponsoring this event and investing in culinary education. I can’t wait to bring these experiences, techniques, and industry insights back to my classroom!

05/05/2026

Yesterday, culinary students explored the journey food takes to reach our tables, with a focus on identifying different cuts of beef and what to look for when purchasing quality steaks. Today, they put that knowledge into action by visiting the store and hand-selecting their own cuts.

Back in the kitchen, we discussed how aromatics and fresh herbs can elevate flavor, and each student created their own compound butter to pair with their steak.

Everyone left with happy, full bellies!

05/02/2026

Today was our Food Truck Final Tasting Day, and it did not disappoint! Students showcased an incredible variety of creative and unique dishes after spending the past two weeks developing their own food truck concepts.

As part of the project, students built a basic business plan that included selecting a theme and concept, identifying a target audience, creating a commercial, designing a menu, and pricing each recipe. It was exciting to see all of their hard work come together in such a flavorful and innovative way.

A huge thank you to Mitzi and Louise for taking time out of their day to serve as our judges. We truly appreciate your support!

05/01/2026

Yesterday, our culinary students worked hard preparing their dishes for the Food Truck Final! We can’t wait to see their creativity and taste their final creations today.

04/24/2026

Regional Officer Angelina attended Regional Officer Training yesterday in Jefferson City, where she strengthened her knowledge of parliamentary procedure, participated in leadership development sessions, and collaborated with fellow officers to begin planning for the upcoming year.

04/22/2026

Unfortunately, our annual Parents Night had to be canceled last week due to multiple days of severe weather. While this was disappointing, we worked to create a meaningful alternative by organizing an “At-Home Parents Night.” Each student brought home their meal and prepared it for their family, allowing them to share their hard work in a more personal setting. Some of their incredible dishes are featured in the photos.

Although we missed gathering together for our traditional event, this experience created a unique opportunity for students to independently execute their meals and connect with their families. The At-Home Parents Night encouraged creativity, confidence, and truly allowed each student to showcase their skills firsthand.

We also took time in class to celebrate our students’ achievements. Students who received an FCCLA certificate were recognized for their outstanding participation. Those earning a red Level 1 certificate successfully passed the ProStart Level 1 exam, while students with a blue Level 2 certificate passed the ProStart Level 2 exam. Each student was also presented with an individualized award based on observations and growth demonstrated throughout the year.

We are incredibly proud of our students and look forward to seeing all they accomplish in the future of the foodservice industry.

04/20/2026

We were so busy that we didn’t get many photos, but our Culinary Arts students did an amazing job catering the Nevada High School Prom this past Saturday! They prepared a wide variety of items and dedicated over 8 hours of their day off to make the event a success.

A huge thank you to Angelina, Amillia, Austin, and Caydon for volunteering their time and going above and beyond. We’d also like to give a special shoutout to our sophomore helpers for stepping up and supporting the team!