Pinkerton Culinary Arts and Baking

03/26/2025

Last week, we had the honor to prepare dinner for the Alexander Eastman Foundation's meeting. One of our Culinary Arts and Baking Independent Students joined us to practice one of her many talents and hobbies, photography, and captured these amazing photos of our students preparing the three course meal. Thank you, .photography

One of the many organizations that the Alexander Eastman Foundation collaborates with is Heaven's Kitchen, based out of Hampstead. Students: DID YOU KNOW- Heaven's Kitchen delivers wholesome, nutritious meals and milk to Pinkerton every Tuesday and Thursday for students in need? If you, or someone you know, could benefit from these meals, please let them know that they are available in the Directed Study Hall room in the Freshman Academy Media Center. Meals are in the fridge to the left of the door with a "Heaven's Kitchen" logo on it, and unmarked bags are on top of the fridge to transport the meals. If you have any questions about acquiring meals, please email [email protected]

03/11/2025

PROUD
(Long Post Alert)

Last week, six of our Culinary Arts and Baking II students and three Culinary Arts and Baking Program Completers (two of which are currently Culinary Arts and Baking Independent Study students) traveled to Concord to represent Pinkerton Academy in the New Hampshire ProStart Invitational. These students have worked tremendously hard over the past few months preparing for the two competitions, and they certainly did the program, classmates, instructor, and school proud.

Management Team: State Champions!

Ray Galvin, Lauren Osolinski, Wiloe Wilson-Audet and Addy Holzshu created a restaurant concept that serves a variety of stuffed french toast and specialty toast options for their restaurant Twisted Toast. The dining room to their restaurant is accessed via a secret door in a bakery storefront. The team faced six groups of judges with focuses on Critical Thinking, Marketing, Concept, Menu and Costing, and Operations. Addy Holzshu was awarded an additional honor of “Best Presentation Skills” in the state. The team has already begun preparations to travel to the ProStart National Invitational in Baltimore in May where they will represent New Hampshire against teams from across the country. We cannot wait to cheer them on!

Culinary Team: Second Place in NH!

Layla Brown, Megan Gelinas, Amelia Souza, Madelynne LeBlanc, and Isabella Haberland faced off against 8 teams from across the state in an intense, one hour cooking competition where the teams had no access to electricity or running water and produce a three course meal using only two portable camp stoves. On the menu:

Jonah Crab Cake
Citrus Slaw and Traditional Remoulade

Pan Seared Duck Breast
Basil Quinoa, Cranberry Almond Arugula Salad with Citrus Dressing, Pear Wine Pan Sauce

Steamed Chocolate Cake
Dark Chocolate Ganache, Orange Crème Anglaise, Orange Infused Whipped Cream, Honeycomb

The communication, team work, and food was exceptional, and Maddie LeBlanc won an additional award being recognized as the top Team Manager in the state!

Congratulations to all of these rising stars, and we cannot wait to see what the future holds for all of you

01/02/2025

Pinkerton Gingerbread Build December 2024- Video 1 of 2!
Vote for your favorites below!
https://docs.google.com/forms/d/1W3KRyThOG1oxZ9-9WkNAuJhIvipvhSXijCYF_a-hS4o/edit

01/02/2025

Pinkerton Gingerbread Build December 2024- Video 2 of 2!

Vote for your favorites below!
https://docs.google.com/forms/d/1W3KRyThOG1oxZ9-9WkNAuJhIvipvhSXijCYF_a-hS4o/edit

12/09/2024

Today we were visited by Keith Sarasin, a Chef, but also historical food enthusiast. He shared his experience with understanding the value of the food we eat and most importantly how the food we eat connects us to the places they originated from. While talking about the importance of spices we also discussed how passion and dedication to his craft allowed him to discover new techniques and practices that would help him throughout his career. To end our journey we tasted homemade chai, which was served hot and freshly strained.

03/20/2024

A huge shout out to these amazing 8 students. Two weeks ago, these students represented Pinkerton at the New Hampshire ProStart Invitational at the Grappone Conference Center in Concord.

The management team put together and amazing concept for a doubledecker food truck featuring customizable breakfast items and a promotion featuring a partnership with the mental health alliance. This team overcame so much, and left a lasting impression on the program with their hard work and organization.

The culinary team had one hour to cook and present their menu, below, using no electricity, no running water and just two portable camp stoves. In addition, the entire menu was prepared gluten free. In the end, they took home awards for: Safety and Sanitation, Communication, and Team Manager.

Pan Seared Scallop
Butternut Squash Puree, Micro Broccoli with Lemon and Maple “Caviar”

Rosemary and Garlic Basted Half Rack of Lamb
Whipped Potato, Tourned Rainbow Carrot, and Labelle Winery Sweet Blueberry Demi

Blackberry Mousse
White Chocolate Dome, Three Layered Mousse, Graham Cracker-Almond Crust, Labelle Winery Three Kings Sauce

Congratulations to all of these aspiring culinarians and entrepreneurs. Your performances did us proud!

03/19/2024

Are you, or someone you know, thinking about enrolling in the Culinary Arts and Baking Program? Registration for June's summer camp is live and open to students that will be in grades 7-10 for the 2024-2025 school year!

03/12/2024

Effective communication is of the utmost importance in the commercial kitchen. Last week, first year students worked in groups of 3 to make some fairly basic double chocolate cookie dough, but that’s too easy. The “executive chef” was the only team member to see the list and required amounts of ingredients, however they were not permitted to speak and relied solely on nonverbal communication to get their “prep cooks” to mise en place the recipe. Then, the “pastry chef” had to execute the procedure… blindfolded. The “pastry chef” was the only team member allowed to touch the mise, mix, etc and they were not permitted to leave their spot or use any electricity or heat sources. Of the 10 teams, all succeeded in their goal of effectively, and safely, preparing the dough despite the communication challenges. A great day in PA Culinary!

12/21/2023

11/07/2023

A huge thank you to Chef Justin and Chef Sara of for spending their day off with us yesterday.

Chef Sara, LaBelle’s Pastry Chef, demonstrated two different techniques in her ex*****on of Bacon, Scallion, and Cheddar Biscuits. Chef Justin, LaBelle’s Executive Chef, demonstrated a Cranberry Jam and talked about the canning and preserves process as well as the science behind dry and wet brining as we prepare for the holiday season. In addition, the chefs shared stories of their culinary and pastry training, journeys and industry experience. Thank you, Chefs!