Foley Fish: Fresh, All Natural, and Sustainable

Laura Ramsden and her son, Charlie Ramsden ’13, from Foley Fish Company, gave a terrific presentation on all aspects of the fish we eat whether at home, here at the Abbey, or in a restaurant. Accompanied by a thorough power p oint presentation, students not only learned how to tell the difference between fresh fish…

Federal Hill Tour with Cindy Salvato

On Thursday, December 4th, 2014, The students in Culinary Arts travelled up to Atwells Avenue in Providence to learn about Italian foods from Ms. Cindy Salvato, a former Johnson and Wales professor and regular tour guide. We met at DePasquale Plaza where Ms. Salvato gave us a history lesson on the Federal Hill area, then…

Cooking Class with Chef Steph Petreccia-Knife Skills

    Students in Culinary Arts finally got into the kitchen to work. Chef Steph put a chef’s knife in each of their hands, and showed them how to chop, dice, slice, mince, and julienne. this she did by having them help out with food preparation for that week: no better way to learn than be given a…

Chefs Collaborative BBQ Exeter, Rhode Island

CHEFS COLLABORATIVE BBQ 2015 Chefs Collaborative assembled some of Rhode Island’s favorite chefs for a pond-side Harvest BBQ from at Schartner Farms in Exeter. The annual event promotes awareness of local and sustainable ingredients available in the Ocean State, and the chefs included Derek Wagner of Nicks on Broadway, Jake Rojas of Tallulah on Thames and Tallulah’s Taqueria,…

A Visit to Sweet Berry Farm in Middletown, Rhode Island

Sweet Berry Farm is a local farm that grows many fruits such as apples. At the farm I was able to pick apples from the tree and make Apple Crisp myself. We then compared the Apple Crisp to an Apple Crisp made with canned apples. The real apples tasted much fresh and less sweet. We…