The work that Roosevelt culinary students have done thus far would be impressive on its own. Given the adversity inherent in this time, it is

This past year and a half has been challenging for everyone, and that was certainly true for us in the culinary arts program at Roosevelt.

Last week we were busy making homemade pizzas pizzas entirely from scratch (minus the cheese;). But the dough, sauce, shaping, assembling, and baking were all

This week we took a close look at some fundamental techniques in the kitchen, culminating with preparing burritos! Knife skills are an essential element of

It’s a new semester at Roosevelt High School, which means we are starting fresh. And what is fresher than fruit (and vegetable) smoothies?! We used

Bertrand Weber is the director of Culinary and Wellness Services for all of Minneapolis Public Schools. If you can believe it, they serve over 43,000

We all want to be healthy. But sometimes it’s hard to get excited about eating whole foods and fresh vegetables when there are so many

Roosevelt High School recently held its first ever Farm and Food Summit. Both the Urban Farming and Culinary Arts Programs helped to organize the event.

This week we tried our hands at dishes from the food traditions of several of the culinary artists. We have students from both Honduras and

This week, we had the honor of working with Chef Doug Flicker of the Bull’s Horn Tavern and Sandcastle. On day one, he taught us

There are fresh tomato salsa variations all over the world. The one we prepared in class draws on the traditions and ingredients of Mexico, where

This is the first project of the first class of Culinary Arts at Roosevelt High School! Where better to start than getting our hands into