Jeremy Hugasian was unsure of what he wanted to do for his life and career.
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Jeremy Hugasian - Fire Science Student - Sturtevant, WI - Station 9 - December 2022
Step into the kitchen with Bartolotta Restaurants' chefs and Gateway students
Welcome!
Coming up with a plan
From left: Hannah Conner, Tyler Golla, Chef Aaron Bickham and Amanda Eilenfeld discuss preperation before demonstrating how to make a beef Wellington.
The Bartolotta chefs picked the menu to practice the students skills in Cutting, cooking and baking.
Perfectly cooked beef Wellingtons
Creme brulee
a group creme brulees with a berry garnish, the third course in the nights meal, sit on a tray waiting to be brought out to guests.
Creme brulee assembly
Chef Aaron Bickham with Mahone Fund board of director Ardis Mahone-Mosley
distinguished (and hungry) guests
Ardis Mahone-Mosley with Downtown Kitchen Executive Chef Matt Baier
Gateway President Bryan Albrecht with Malcolm Mahone
Beef Wellington step one: The duxelles
Beef Wellington step two: the filet
Beef Wellington step three: the pastry
Plating beef Wellingtons with Gateway Students
Guests
Watch your fingers
Matt Baier, executive chef for Downtown Kitchen, teaches Lazhaun West proper chopping techniques
Sorting berries
Gateway culinary students Melody Kilroy, left, and Ema Jacobson prepare berries for a garnish in Gateway's Breakwater kitchen Thursday night.
Malcolm Mahone
Getting it right
Brandon Boeckenstedt, a culinary student at Gateway, practices his chopping skills on green onions for the Mushroom Soup served at Wednesday's benefit.
Corporate Executive Chef Aaron Bickham
Beginning the demonstration
Hannah Conner, Left, and Chef Aaron Bickham introduce themselves to the crowd before they begin a demonstration on how to cook a beef wellington.
A perfect Wellington
Chef Aaron Bickham ends the demonstration by holding up the finished product, a medium rare beef Wellington.
Assembling the mushroom soup
Mushroom soup
Torching it
Lazhaun West torches sugar on top of vanilla custard to create a creme brulee.
Finishing touches
Teaching how to torch
Executive Chef of Harbor House Michael Genre, center, shows Gateway culinary students how to torch the top of creme brulees.
