What’s Inside
SHAWNEE MISSION EAST
harbinger What’s cooking? • •
ISSUE 2, SEPT. 22, 2003
4 new SHARE programs John Mayer and moe. CD reviews
Fall movie preview
FORKS AND KNIVES: Senior Josh Novorr is ready to start his pizzas in Broadmoor’s fully equipped kitchen classroom. photo by Megan Shay
Pots, pans, pens and paper are Broadmoor students’ tools as they start class Annie Fuhrman
It’s “Scooby Snack Friday” and Josh Novorr, a Shawnee Mission East senior enrolled in the Food production and hospitality class at Broadmoor Technical Center, is enjoying a fresh brownie sundae. Students in white chef’s coats mix brownie batter and get ready to serve their hungry classmates. It’s the first day that he students are in the kitchen after three weeks of taking notes. Each student has a three ring binder with extensive notes on subjects ranging from pots and pans to the internal heat of meat types. “I want to be a chef. Why else would I be taking all these notes?” Novorr said. The kitchen classroom is equipped with long metal tables, industrial size mixers and racks of pots and pans waiting for use. “I have always liked to cook,” Novorr said. “One of my specialties is potatoes, onions, garlic, ham and cheese all fried up in oil. It’s a breakfast thing, but you have to like garlic. A lot of garlic.” The class, which focuses mainly on bread and pastry making, is new to Novorr. He is looking forward to
making pizzas, because he has never baked before. Broadmoor opened in 1988, when 70 students enrolled in the six technical programs that were offered. Now the school offers seven programs and teaches over 550 students. The Broadmoor Technical Center was established to provide an opportunity for students to develop technical, academic, and workplace skills that will allow them to pursue additional education in their areas of interest or join the workforce. Broadmoor is also fully equipped with a recording studio where many school bands come to record CDs. “After two year of class here, the kids could go out and get a very well paying job,” said Dr. Scott Sherman, principal of Broadmoor. “The atmosphere is a lot more focused here. The students want to be here.” Broadmoor was opened in 1988 as a place where students could go as an alternative school. It is available only to juniors and seniors from the Shawnee Mission District and other area high schools. The technical classes offer materials that are not available in an
ordinary school environment. “The grades are not criteria in this class,” said Chef Bob. “It’s more about can they do the job.” His class is designed to introduce the students to the fundamentals of the food service and hospitality industry, incorporating job skills and career development. This year the Food Production and Hospitality students will cover 80 – 100 recipes, getting ready for the Bistros. At the Bistros, held six times per year, the students come together to cook and serve a gourmet meal to parents, teachers, or anyone else who makes a reservation. The Bistro recipes come from ideas that previous students had. “These are actually student recipes,” Chef Bob Brassard said of the Bistro. “I’m not thumbing through magazines and picking them out.” Novorr wants to become a head chef, but is unsure on whether or not he wants to own his own restaurant. He has looked into culinary schools at Johnson County Community college and Johnson and Wales. It may only be his first year at Broadmoor, but it’s a good first step.
Broadmoor
fast facts classes professions food bistro tech-Classes Offered nology fashion design motors voca-• Fashion Design and Construction • Graphic Design Technolgy tions training experience studentss • Multimedia Technolgy • Food schools Production and Hospitality eating pizza high learning a • Networking and Computer Service cooking sewing s • Small Engine Repair designing engines • Building and Grounds Maintenance cars maintenance who what whenn where classes professions food bis-History • Opened 1988 with 70 fashion students in 6design programs mo-tro technology • Now has 550 students and 7 programs tors vocations training experiencee Bistroshigh schools learning eat-students • This year’s bistro theme is American regional cuisine. ing pizza cooking sewing designingg • 2003-2004 bistro dates: Oct. 2, Nov. 6, Dec. 4, engines maintenanceclasses s Jan. 8, Feb. 5,cars March 4, April 1 • Reservations: 993-9700; professions food $10/person bistro technol--