Dinner nets culinary program $665

Local students took over the kitchen at Houndslake Country Club and served dinner to more than 65 guests.

Aiken High School culinary arts students starred as Celebrity Chefs on Wednesday night. The group garnered the attention of Houndslake Country Club General Manager Jeff Howell with their success in the Aiken Downtown Development's Chili Cook-off.

After hearing of their talents, Howell presented the idea of hosting a Celebrity Chef dinner to Aiken County Superintendent Dr. Beth Everitt and set into motion a fundraiser for the school's culinary program.

"We called Dr. Everitt and said we want to help this class," said Howell. "There were 65 to 70 guests at the dinner. We were hoping for more, but that wasn't bad for the first time. We plan to make this an annual event, and we couldn't have done it without the donations from SYSCO."

A group of 12 students ranging from freshmen to seniors were selected to participate in preparing a five-course meal featuring MatchStick scallops, french onion soup, a dinner salad, Hornet's Nest lime shrimp and chicken and strawberry Napoleon.

"It gives the students an opportunity to see what a large scale kitchen can produce," said Donald Gangway, executive chef at Houndslake Country Club. "The kids did all the work. They knew what they were supposed to be preparing; we just showed them recipe conversion on how to take a recipe and make it for 100 instead of 10."

During the dinner, $665 was raised and Howell, Gangway and sous chef Donnie Gangway presented a check to the students on Friday during class.

"With all of the budget cuts this year, this is almost exactly how much of our budget was cut. It really is a blessing," said Jean Gorthy, ProStart Culinary Arts Instructor at Aiken High. "Even if we got nothing, this was about the experience; these students had to work with experienced chefs at Houndslake Country Club. From start to finish, from chopping the onions to serving dessert, the entire experience was phenomenal."

The money will be put to good use in the classroom - from funding supplies to covering costs of student competitions.

"This is money we would not have had to use for a few competition supplies, registration fees for competition, and we will save the rest for regular operating expenses. I won't have to say when preparing a dish, 'This is how it would be if we could afford it,'" said Gorthy.

For the students, the night was one they won't soon forget; for many it was their first time cooking in a large scale kitchen.

"Everybody loved it. It was my first time in a professional kitchen," said senior Samantha Kirk. "In the ninth grade I didn't want to be in a culinary class, but I ended up loving it. Now I plan to go to college and study culinary arts technology and become a chef."

"It was such a wonderful experience. I want to do it again over and over," said Sidney Schifferli, an Aiken High junior.

The Aiken High culinary program also caters in order to raise funds for their program. They are available to cater anything from cakes, muffins and fudge to finger sandwiches, cheeseballs and fruit or vegetable platters.

For more information, call Gorthy at 641-2503 or 979-3076 or e-mail jgorthy@aiken.k12.sc.us.

Contact Rachel Johnson at rjohnson@aikenstandard.com.