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Camp Étude Cooks Collaborate with Chef Rob Hurrie of Black Pig
The kitchen at IDEAS Academy might be small, but the conversation, laughter, aromas, and possibilities are large.  The Cooking Club meets weekly as part of the school’s after school program, Camp Étude, and they prepare a dish from scratch: lasagna, guacamole, and soups for example.

On February 9th, the club had the opportunity to collaborate with the owner of Black Pig, Chef Rob Hurrie. He candidly shared his professional expertise, tools, and ingredients with IDEAS students, so that they could prepare and taste a variety of brand new dishes: meatballs topped with tomato basil sauce and parmesan cheese, flatbreads topped with roasted broccoli, and fried pork belly topped with kimchi.

Following the demonstration and hands-on learning experience, Hurries stayed to answer students' questions about his training, career choice, and the experiences that lead him to his current kitchen.


Read more and see additional photos on the Etude Blog.

Sheboygan Area School District Press Release
March 16, 2015