Zone 13
No. 18 Vol. 4
My Life Publications • 1-800-691-7549
April 2020
PCTI NASA Culinary Challenge an Otherworldly Experience
S
By Jillian Risberg tudents at Passaic County Technical Institute (PCTI) got a taste of space from NASA astronauts themselves when they hosted the NASA Hunch Critical Design
Review and Prototyping Challenge, innovative solutions to problems encountered by astronauts at the International Space Station (ISS). Since 2016 they have participated in this educa-
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tionally enriching program that involves having a culinary challenge every year. “It is nice to see the students put their heart and soul into this project because I think they all wanted to be part of a competitive culinary team,” says Culinary Arts Instructor, Matthew Vanaria, adding that NASA was of course a big draw. They actually won gold that first year they joined and the students got to go down to Huston. “Their entree was (Red Pepper Puree) Risotto and was very well-received by everyone,” says Sandra Woods, PCTIs director of communications and special projects, adding that the astronauts called from the ISS while they were eating and spoke to the students. “That was so exciting and each time we’ve made into the top ten to compete nationally with the schools who won top ten,” Woods says. Unfortunately, the communications director
PCTI Team at NASA Hunch Culinary Challenge.
says they haven’t made first place again since but they’re working on it, hoping for top honors this time around. According to Woods, one year they focus on a breakfast entree, another year it’s dessert — this year they had to come up with an ethnic entree.
“They submit two or three different entrees to NASA and they look at the ingredients and select which one they really want the students to concentrate on,” she says. For the Feb. 24 challenge — they selected Shakshuka, a traditional Israeli tomato stew made with
chicken thighs and served with a poached egg on top. “It made me feel great because it is a traditional food that my family in Israel and I have cooked a lot,” says Aden Lewin, a PCTI senior. The students designed the dish, competing against continued on page 2
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