‘Tis the season to be giving. As the holidays come around, we tend to become more generous. Many would say, “Giving is not about the quantity, but Quality”. For Chef Walter D. Banks, his Assistant /Sous Chef, Antoinette Perry, and the student Sous Chefs at Romulus High, they achieved both quantity and quality. The team baked a variety of Pies: Cherry, Dutch Apple, Pecan, Pumpkin, and Sweet Potato Pies. On Tuesday November 17th, the team delivered a total of 50 pies to accompany the Senior Citizen Luncheon at the Romulus Senior Citizen Center. The students baked the pies to be served at the luncheon. The extra pies were given to the senior to take home and enjoy.
The Romulus High School Culinary Arts Program was created to develop/populate more experienced chefs and food service managers in a recovering economy. Students learn all aspects of operating a kitchen, customer service, hospitality, and menu design and safety standards. The Culinary Arts Program is directed by Chef Walter Banks.