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Monroe Culinary Students at Tavern on the Green!

photo:  Professor Chef Wilson Njenga (far left); Dean Luke Schultheis (tuxedo third from left); Professor Chef Leonard Brickel (center); Professor Chef Tracy Zimmerman (fifth from right); and some of the Monroe Culinary students who showcased their delicacies at Tavern on the Green last Saturday.
On Saturday, February 17, twenty students from the Monroe College School of Hospitality Management and the Culinary Arts participated in the 14th annual Black Culinarian Alliance (BCA) cultural awareness dinner at Tavern on the Green.  The event featured heads of industry and various culinary schools that showcased their foods.  The Monroe student/chefs made and served poached salmon quenelles with an arugula hollandaise sauce and many of the luscious desserts.
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