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BEYOND COOKING 101
Reno culinary academy inspires teen chefs.
WRITTEN BY BARBARA TWITCHELL
PHOTOS BY CANDICE NYANDO
In May, U.S. News & World Report published its annual list of best high schools. Washoe County School District’s Academy of Arts, Careers and Technology made that prestigious list. It was awarded a silver medal and a ranking of No. 4 out of all Nevada schools.
Many people may have been surprised by this, but not Lee Wilhelm and Fred Wright, executive chef instructors who oversee curriculum at the school’s culinary academy. They knew they had a premier program.
The culinary academy was the first secondary school in Nevada — and one of only 12 in the Western U.S. — to be awarded accreditation by the American Culinary Federation. This designation is a valuable asset for AACT students, adding credibility to their résumés as they step into the job market or proceed to post-secondary education.
Working it
Wright says that job placement never is a problem. In fact, despite a 100 percent graduation rate, he cannot keep up with the demand from local restaurants. Their hiring managers know they are getting well-trained employees that already are equipped with good basic culinary skills and certification in food safety and sanitation.
Shelby Decker is one of those students who, with the help of Wright and Wilhelm, secured a part-time, temporary job at The Nugget in Sparks’ bakery during her senior year. A year and a half later, she’s still there, full time. The 2014 graduate also is attending Truckee Meadows Community College in Reno full time, continuing her culinary arts studies.
When asked her opinion of the AACT culinary academy, Decker’s eyes suddenly welled up with tears.
“I just really love this school,” she says. “Coming here changed my life.”
No limits
Like Decker, many AACT culinary students continue their studies at TMCC’s culinary arts program, according to Wright. Some also move to internationally recognized culinary schools such as The Culinary Institute of America and Johnson & Wales University’s College of Culinary Arts.
Felicia Ferro, a 2013 graduate of AACT’s culinary academy, attends the prestigious CIA College of Baking and Pastry Arts in Napa, Calif. As part of that program, Ferro is completing an externship at the five-star, five-diamond restaurant Penrose Room, at the world-renowned Broadmoor in Colorado Springs, Colo.
She says she is honored to have this rare opportunity to learn from some of the finest chefs in the world. Ferro adds that she is grateful for the sound foundation that AACT gave her to build upon.
“It gave me the beginning stages of what working in an actual bakery or restaurant would be like,” she says.
Ferro cites AACT’s student-run restaurant and particularly the bakery, which she managed throughout her senior year, as key examples.
In addition to those student-run ventures, the budding chefs at the AACT culinary academy receive a great deal of real-world experience. They cater many community and charitable events throughout the school year, ranging from catering two ride stops at the annual Edible Pedal event to feeding about 1,000 people at the annual Reno Central Rotary Crab Feed.
“It’s a rigorous program,” Wright says. “I tell kids, if you just want to learn how to cook, watch the Food Network. We’re here to teach you the professional part of that … the management and professional skills to enable you to succeed in the industry.”
It’s an educational experience that can change the course of one’s life. Just ask Shelby Decker and Felicia Ferro.
Reno writer Barbara Twitchell is seriously pondering a return trip to the wonderful student bakery. In truth, she would prefer a nice trip to The Broadmoor to taste some of Felicia’s five-star confections! Hey, why not dream big?
The Academy of Arts, Careers and Technology is located at 380 Edison Way, Reno. The student-run bakery and restaurant are open to the public during the school year. All proceeds go toward purchasing food and supplies for the program. For details, visit http://www.Washoeschools.net/culinary
