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JCAA IN THE NEWS
Tarpon High shows off new Jacobson Culinary Arts Academy
By Donna Winchester, Times Staff Writer
In Print: Saturday, April 25, 2009
By Donna Winchester, Times Staff Writer
In Print: Saturday, April 25, 2009
Nils Millergren, 16,
cooks chicken while
Taylor Sherwin, 15,
grills bread in official
opening Friday of
the Jacobson
Culinary Arts
Academy at Tarpon
Springs High School.
Students made 2,400
hors d’oeuvres for
about 500 guests.
cooks chicken while
Taylor Sherwin, 15,
grills bread in official
opening Friday of
the Jacobson
Culinary Arts
Academy at Tarpon
Springs High School.
Students made 2,400
hors d’oeuvres for
about 500 guests.
TARPON SPRINGS — Like dancers in a well-choreographed ballet, the young chefs chopped, diced and sauteed as
the sweet smell of basil mingled with the pungent aroma of fish paste.
One student dipped chicken tenders into a spicy Thai curry mixture, while another rolled thick tuna steaks in
sesame seeds. Two others folded....
Read more here
the sweet smell of basil mingled with the pungent aroma of fish paste.
One student dipped chicken tenders into a spicy Thai curry mixture, while another rolled thick tuna steaks in
sesame seeds. Two others folded....
Read more here
Monday, April 20, 2009 | Modified: Tuesday, April 21, 2009
Culinary Arts Academy to train students for hospitality careers
Tampa Bay Business Journal
Culinary Arts Academy to train students for hospitality careers
Tampa Bay Business Journal
Jacobson Culinary Arts Academy opens Friday at Tarpon
Springs High School to provide training and certification in
hospitality and the culinary arts to 160 students each year.
Students graduating with a ProStart Culinary Certification will
be able to pursue advanced culinary training or be qualified to
pursue careers in food preparation and restaurant...
Read more here
Springs High School to provide training and certification in
hospitality and the culinary arts to 160 students each year.
Students graduating with a ProStart Culinary Certification will
be able to pursue advanced culinary training or be qualified to
pursue careers in food preparation and restaurant...
Read more here
Tarpon Springs, Florida - Picking a major is usually left for
students to decide in college, not in high school. As part of the
2006 A++ legislation (HB 7087), though, middle school students
are required to participate in career development activities so
that by the time they're 9th graders they can pick a major.
State leaders say the goal is to keep kids in school and
interested in learning.
Ninth graders in the 2007-2008 school year
Read more here
students to decide in college, not in high school. As part of the
2006 A++ legislation (HB 7087), though, middle school students
are required to participate in career development activities so
that by the time they're 9th graders they can pick a major.
State leaders say the goal is to keep kids in school and
interested in learning.
Ninth graders in the 2007-2008 school year
Read more here
All Content Copyright ©2009 JCAA Foundation
Website Design by Graphic Phreaks
Website Design by Graphic Phreaks
Read the full Article here: Tampabay.com/Currents
TARPON SPRINGS — A community gets known for
something. Say, sponges, souvlaki and Greek salad with a
scoop of potato salad hidden craftily in its midst. If you want to
do something totally different, do you stand out or are you just
swimming against the stream? Tracey Swade and Bobby Clark
were clearly considering the tide's pull when they opened their
restaurant in July. It's called Currents, a sophisticated New
American seafood concept that is already effortlessly slicing
through the waters.
something. Say, sponges, souvlaki and Greek salad with a
scoop of potato salad hidden craftily in its midst. If you want to
do something totally different, do you stand out or are you just
swimming against the stream? Tracey Swade and Bobby Clark
were clearly considering the tide's pull when they opened their
restaurant in July. It's called Currents, a sophisticated New
American seafood concept that is already effortlessly slicing
through the waters.
graduate of Jacobson Culinary Arts Academy at Tarpon Springs
High School. This guy learned his lessons well.
High School. This guy learned his lessons well.
Review: Currents is a real catch in Tarpon Springs
By Laura Reiley, Times Food Critic
In Print: Wednesday, January 20, 2010
By Laura Reiley, Times Food Critic
In Print: Wednesday, January 20, 2010
Tarpon Springs High culinary students prepare for national competition
By Demorris A. Lee, Times Staff Writer
In Print: Friday, April 9, 2010
By Demorris A. Lee, Times Staff Writer
In Print: Friday, April 9, 2010
Culinary student
Stephen Shaff, 17,
center, and instructor
Katie Stanzione lean
in for a closer look at
Shaff’s beet mashed
potatoes during an
evaluation of the dish
at Tarpon Springs
High School’s
Jacobson Culinary
Academy on Tuesday.
Stephen Shaff, 17,
center, and instructor
Katie Stanzione lean
in for a closer look at
Shaff’s beet mashed
potatoes during an
evaluation of the dish
at Tarpon Springs
High School’s
Jacobson Culinary
Academy on Tuesday.
Gerry Sizemore prepared the duck as
Felix Santos sliced the celery root for the
duck to rest upon. Stephen Shaff worked
the beets for the maroon colored mashed
potatoes and Kadie Clark whipped up the
Felix Santos sliced the celery root for the
duck to rest upon. Stephen Shaff worked
the beets for the maroon colored mashed
potatoes and Kadie Clark whipped up the
There was little chatter among the budding Tarpon High chefs as they pulled together the three-course gourmet meal while
keeping a keen eye on a kitchen timer. "Fourteen minutes," Sizemore, the team's captain, yelled. "Yes, chef," the three
others responded in unison. The students' movement Tuesday afternoon at Tarpon Springs High's.....
Read the full article here
Students cooking their way to national competition
Tuesday, April 20, 2010
Tuesday, April 20, 2010
Students at Jacobson Culinary Arts
Academy in Tarpon Springs are heading to
a national competition.
"We'll be judged on taste, presentation,
cleanliness of our station, the way we're
able to work together," said team captain
Gerry Sizemore.
An entire gourmet meal must be prepared
against the clock. The team has 30 minutes
to demonstrate knife skills, 30 minutes to
break down a chicken and one hour to
prepare and present their meal.
"We try to be organized in the (frenzy), but
it does get a little crazy at the end,"
Sizemore said.
Read more here
Academy in Tarpon Springs are heading to
a national competition.
"We'll be judged on taste, presentation,
cleanliness of our station, the way we're
able to work together," said team captain
Gerry Sizemore.
An entire gourmet meal must be prepared
against the clock. The team has 30 minutes
to demonstrate knife skills, 30 minutes to
break down a chicken and one hour to
prepare and present their meal.
"We try to be organized in the (frenzy), but
it does get a little crazy at the end,"
Sizemore said.
Read more here
Charley goes to culinary school
Updated: Wednesday, 12 May 2010, 8:42 AM EDT
Published : Wednesday, 12 May 2010, 8:06 AM EDT
Updated: Wednesday, 12 May 2010, 8:42 AM EDT
Published : Wednesday, 12 May 2010, 8:06 AM EDT
It's not exactly "home economics" at
Tarpon Springs High School, as Charley
Belcher discovered this morning when he
visited the school's Jacobson Culinary
Arts Academy. Charley spent some time
learning kitchen tricks from the aspiring
chefs, who
Read more>
Tarpon Springs High School, as Charley
Belcher discovered this morning when he
visited the school's Jacobson Culinary
Arts Academy. Charley spent some time
learning kitchen tricks from the aspiring
chefs, who
Read more>