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High school students stir the pot with meal fit for commanders

  • Published
  • By Capt. Gregory Riley
  • 305th Operations Group executive officer
JOINT BASE McGUIRE-DIX-LAKEHURST --  Setting the scene with a bounty of flowers, a gourmet feast and a piano serenade, Pemberton Township High School students showcased their culinary, horticultural and musical skills for leaders from the 305th Air Mobility Wing here on June 1.

Besides building bridges between the two communities, the event was an opportunity for the high school students to honor the military while "developing their professional front-of-the-house skills," said Pemberton Township High School principal Richard Nolan.

Dressed in crisp, white professional uniforms, the 12 teens created a memorable event for 305th Air Mobility Wing Commander Col. Scott Smith and his senior leaders. Saying the meal was "better than I could ever cook at that age, and even now," Colonel Smith told the students, "this training you are receiving now will benefit you down the road immensely, and the opportunity to accomplish this in an audience will only further the way you become as a young citizen in the community."

The first course included a fresh garden salad followed by two main dishes: chicken Marsala covered with fresh mushrooms and a creamy sauce; and a pasta dish with red wine sauce topped with fresh Italian sausage, herbs, and spices. Candied carrots and made from rolls made from scratch rounded out the side dishes. Featuring strawberries, oranges, heavy cream and milk, a chilled strawberry soup lent an exotic end to the feast.

Created under the leadership of Rudy Zotter, who heads the bakery department at the high school, strawberries were also the star of another dessert; this time, strawberry tarts smothered with whipped cream, a caramel sauce, finished with a piece of gourmet chocolate.

"Simply wonderful," declared Chief Master Sgt. John Gillette, command chief for the 305th Air Mobility Wing, who said when he heard the school's culinary department was searching for a venue to expand and test their culinary skills, he suggested a lunch with the wing leadership. "The staff at the Pemberton School District has extended their hand many times, and if we can find ways to give back and help these young adults succeed, I think it is win-win for all of us."

Under the guidance of John Mocci, who heads the culinary department at Pemberton High, students like Reggie Paris, a sophomore who plays football and basketball, can also fine-tune their cooking skills. "I never knew that doing something like this could have so many more advantages to it," Reggie said.