NRTC Culinary Arts

07/17/2026

Where was Chef Daniel?

I had the opportunity to join fellow FCS educator Mrs. Harkey as a panelist at the EdCafe Conference, held at the efactory Coworking Space. Together, we shared how career and technical education can be integrated into the classroom to provide students with meaningful, real-world learning experiences that prepare them for future careers.

EdCafe is a grassroots professional learning organization dedicated to connecting educators, higher education, industry partners, and community leaders to improve student outcomes. This year’s mini-conference focused on building bridges between PK–12 education, higher education, and the workforce by highlighting innovative hiring models, successful apprenticeships, and student-led perspectives on workforce readiness.

Thank you to EdCafe for the opportunity to be part of such an inspiring event and to collaborate with educators who are passionate about preparing students for success beyond the classroom.

07/13/2026

07/09/2026

06/22/2026

🌟 Region 11 Award Nominations Are Now Open! 🌟

Help us recognize the outstanding individuals who make a difference in Family and Consumer Sciences education.

🏆 Adviser of the Year
🎖️ Honorary Membership Award
🍎 Retiring Teacher Recognition

Take a moment to nominate a deserving colleague, supporter, or retiring educator who has made a lasting impact on students, programs, and our profession.

Submit your nominations today and help us celebrate excellence across Region 11!

06/17/2026

Where Was Chef Daniel?

Chef Daniel recently traveled to Daytona Beach, Florida, and enjoyed some incredible food along the way! From Poke Tuna Tacos and Shrimp Tacos to a juicy Bison Burger, every meal was packed with flavor.

My favorite? Without a doubt, the Poke Tuna Tacos. They were topped with Hawaiian sauce, cucumber, and red onion, served over a fresh slaw, and finished with a cucumber wasabi ranch. The combination of flavors was absolutely amazing and made for a meal I won’t forget!

What’s the best thing you’ve eaten while traveling this summer? 🍔🌮🍤

06/15/2026

Check out Angelina’s regional officer report!

Angelina Noble, from Nevada RTC is our Regional Reporter. Angelina shares 5 reasons you should join FCCLA.

06/06/2026

Where Was Chef Daniel?

Last week, I had the opportunity to attend the first-ever Pork Summit for Educators. Throughout the summit, we toured several facilities, learned from industry experts, and gained valuable knowledge that I’m excited to bring back to my students.

On the first day, we toured Forest Oak Sow Farm, where we got a firsthand look at the operations of a sow farm and even had the chance to hold piglets! We then heard from Dr. Bryon Wiegand from the University of Missouri, who presented “Pork 101” and shared the science behind pork production and breeding. That evening, we traveled to Mythos, where we enjoyed an incredible pork-focused meal and heard from John LaRocca about the many career opportunities available in the Hospitality and Tourism Industry.

Day two began at Double C Processing, where we observed the process of breaking down a hog into its various cuts. We then enjoyed a series of culinary demonstrations from talented chefs representing different areas of the foodservice industry.

First, Chef Ashley Martinez of Ashley Ann Nutrition LLC discussed the nutritional benefits of pork and flavor pairings while preparing a coffee-rubbed pork tenderloin with hot honey and blue cheese, pork loin with a cherry vinaigrette salad, and a sun-dried tomato and cheese pork roulade.

Next, Chef Aaron Gregory of SGC Foodservice shared tips on elevating plate presentation before demonstrating pork belly with grains, roasted asparagus and tomatoes, and a blueberry pecan bourbon glaze.

Lastly, Chef Daniel Pliska of OTC (Ozarks Technical Community College) led a demonstration featuring pork satays with peanut sauce and a rice noodle salad.

To wrap up the day, we had the opportunity to get into the lab ourselves and prepare a variety of pork dishes. It was an incredible experience, and I’m grateful for everything I learned and the connections I made along the way.

A huge thank you to Missouri Pork Association, Missouri ProStart, and Missouri DESE Family and Consumer Sciences for sponsoring this event and investing in culinary education. I can’t wait to bring these experiences, techniques, and industry insights back to my classroom!

05/05/2026

Yesterday, culinary students explored the journey food takes to reach our tables, with a focus on identifying different cuts of beef and what to look for when purchasing quality steaks. Today, they put that knowledge into action by visiting the store and hand-selecting their own cuts.

Back in the kitchen, we discussed how aromatics and fresh herbs can elevate flavor, and each student created their own compound butter to pair with their steak.

Everyone left with happy, full bellies!

05/02/2026

Today was our Food Truck Final Tasting Day, and it did not disappoint! Students showcased an incredible variety of creative and unique dishes after spending the past two weeks developing their own food truck concepts.

As part of the project, students built a basic business plan that included selecting a theme and concept, identifying a target audience, creating a commercial, designing a menu, and pricing each recipe. It was exciting to see all of their hard work come together in such a flavorful and innovative way.

A huge thank you to Mitzi and Louise for taking time out of their day to serve as our judges. We truly appreciate your support!