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Food:

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The annual fundraiser held at the Lacey Elks earlier this month brought in over $70,000 this year that will be used towards student scholarships and grants for OCVTS instructional equipment and technology.

“I want to thank everyone responsible for making this an unforgettable event for our district,” said Annie Sayers, OCVTS Transition Specialist. “Our Chef’s Night Out team outdid themselves.” According to Sayers, dreams will become a reality for many students needing scholarships to attend OCVTS. She called the collective group of guests, volunteers, sponsors, and vendors “Dream-makers,” saying their support humbled her.

Meanwhile, it’s not just the food that made for another delectable Chef’s Night. Also on the menu was community engagement, local business support, and student collaboration.

A gift auction featured over $37,000 in cash and prizes contributed by restaurants, businesses, staff members, and community supporters. Among the donated offerings was a bat signed by local sports icon Todd Frazier, golf passes, beach badges, lottery boards, Devils tickets, and more. In addition, the mega 50/50 raffle resulted in $5,500 being turned over to the winning ticket holder.

Those enrolled in the culinary arts program weren’t the only ones to showcase a bit of their talents at the sold-out event. Students in OCVTS’ woodworking and construction trades classes crafted some of the most popular items contributed to the gift auction. Winners of the custom-made Adirondack chair, wine cases, and a cornhole set, all walked out with big smiles. The $60 entry fee consisted of unlimited taste tests for not just student-created fare but also for the 24 restaurants and bakeries that offered samplings of various flavors. No doubt the event had something appealing for every foodie’s palate. OCVTS cosmetology program participants were among the 35 students who helped out in person to make the Chef’s Night run smoothly. Their manners and professionalism were on point as they lent a hand in serving food and bussing tables.

Many of the 325 guests who purchased advance tickets likely showed up as food connoisseurs and relished the thought of treating their taste buds to assorted cuisine. Some of the restauranters present at the event may have even gained some new patronage as a result.

Others, such as Diane Ambrosio, a Waretown resident, came with additional intentions.

“Both my sons attended the vo-tech,” shared Ambrosio. “I’m also here to show my support for the school.”

Food and desserts were served on separate floors, with guests just as eager to taste the fare from those already “in the business” and culinary arts students applying newly acquired skills.

An oyster station manned by post-secondary students included a fantastic presentation. The young men and women shucked through the shells with incredible ease.

Meanwhile, Nina Caprio of Bayville and Payton Kline of Whiting partnered to create a flavorful topping for the raw oysters. Both young ladies are 18 and graduated high school last year.

“We’re making an Asian fusion mignonette,” explained Caprio. “We’ve also included some rad- ish microgreens, and we’re cold smoking them.”

As he made the rounds among the students, OCVTS instructor Chef Gary Lesniak stopped by the tables staffed by some of the graduating high school seniors. The menu there was collectively referred to as Asian street food.

Alyssa Pietropaolo, 18, of Jackson, stirred through a chicken dish with an enticing aroma permeating the air. She said she loves her classes and is excited that she’ll next move on to her dream college as part of Atlantic Cape Community College’s Academy of Culinary Arts program. Anyone with a sweet tooth surely felt they’d made it to dessert heaven when they descended to the first floor of the event’s location. Displays of individualized portions made it entirely too easy to sample multiple bakery delights. The selections all had a visual and tasty appeal, from colorful macarons to chocolate and mango mousse, to other assorted goodies. The students who prepared the sweet treats were high school juniors who attend OCVTS a couple of hours a day.

Kelsey McAllister, 17, explained why the culinary arts program works well for her. She looks forward to what she learns at the vo-tech.

“I’ve realized I can’t really focus on things when it comes to paper,” Kelsey said. “When I learn hands-on, I work a lot better, and I also like getting to meet new people and bake and cook things.”

Sayers added her observations concerning why the school’s programs come with rave reviews and reports of success.

“I wholeheartedly believe in what we do to train students,” shared Sayers. “We train them to get a job, to learn a trade, to learn a skill.”