| JCAA prides itself on being a top notch academy to teach your students the latest in culinary arts. To do this means we need funds to purchase foods for your kids to work with. Here on our online store you can help support our program and all our students by ordering T-Shirts, Shopping Bags, various baked goods and much much more. All we ask is that you donate the designated amount and we can either hold your order or ship it to you at your cost via UPS or USPS. Please come back regularly to see what else we are offering. |
| JACOBSON Culinary ARTS ACADEMY ONLINE STORE |
| Click on the picture for a larger image |
| "Choose your Weapon" Culinary T-Shirt $10.00 |
| Maroon Hoodie *NEW* (no xlrg) $28.00 |
| Temp Sold out $20.00 |
| Maroon Ladies Polo $25.00 |
JCAA Return Policy: All donations for products purchased from the foundation are non-refundable*. All
donations to the foundation are non-refundable and are given to the board for dispersement in how they see
fit. Contact a board member with any questions.
* donations for items not received due to unavailability on the part of JCAA can be refunded upon request.
donations to the foundation are non-refundable and are given to the board for dispersement in how they see
fit. Contact a board member with any questions.
* donations for items not received due to unavailability on the part of JCAA can be refunded upon request.
| Pickles – extra large – $1 each |
| Bacon* – unsliced – $15/lb – average slab is 1.5 lb |
| Pancetta* (Italian bacon) – unsliced - $18/lb – average slab is 1 lb |
*Things you can do with pancetta/bacon:
1. Slice it thin, sauté. Top your pasta dish with it, a little reduced cream, and a drizzle of
truffle oil (Actually, scratch that. We’re teachers so use olive oil instead J).
2. Slice it thin with a large knife. Sauté it quickly in a pan and add your eggs. Cook to sunny
side up.
3. Slice thin and bake to a crisp (for breakfast, for instance).
4. Slice it thick. Dice. Saute until crisp. Add to salads, mac & cheese, mashed potatoes, baked
potatoes, corn, Brussels sprouts, etc…
5. Slice it thin and wrap around a prune for a great appetizer. Secure with a toothpick. Bake
at 400F until bacon is cooked, about 10 minutes.
6. Slice it thin and wrap around a jumbo shrimp. Sauté in a pan until bacon is cooked and the
shrimp has changed color.
Or shoot us an email, we’ll guide you through all the different uses: alinatg@pcsb.org
1. Slice it thin, sauté. Top your pasta dish with it, a little reduced cream, and a drizzle of
truffle oil (Actually, scratch that. We’re teachers so use olive oil instead J).
2. Slice it thin with a large knife. Sauté it quickly in a pan and add your eggs. Cook to sunny
side up.
3. Slice thin and bake to a crisp (for breakfast, for instance).
4. Slice it thick. Dice. Saute until crisp. Add to salads, mac & cheese, mashed potatoes, baked
potatoes, corn, Brussels sprouts, etc…
5. Slice it thin and wrap around a prune for a great appetizer. Secure with a toothpick. Bake
at 400F until bacon is cooked, about 10 minutes.
6. Slice it thin and wrap around a jumbo shrimp. Sauté in a pan until bacon is cooked and the
shrimp has changed color.
Or shoot us an email, we’ll guide you through all the different uses: alinatg@pcsb.org
Call Chef Gui or email for instructions on how to purchase and pick up your culinary treats
below. Email: alinatg@pcsb.org - Phone: 727.943.4900 ext. 2339
below. Email: alinatg@pcsb.org - Phone: 727.943.4900 ext. 2339