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CULINARY ARTS, HOTEL & RESTAURANT STUDENTS SERVE THANKSGIVING LUNCH TO VETERANS
CULINARY ARTS, HOTEL & RESTAURANT STUDENTS SERVE THANKSGIVING LUNCH TO VETERANS
Posted on 11/27/2015
CULINARY ARTS, HOTEL & RESTAURANT STUDENTS SERVE THANKSGIVING LUNCH TO VETERANSTG Vets 2015 - 3

From left, Corey Martineau (junior, Pepperell), Kenneth Cloyd (junior, Groton), Jacob Miller (senior, Townsend) and Dylan Packard (sophomore, Westford), all students at Nashoba Valley Technical High School in Westford, prepare Thanksgiving lunch for local veterans. The dinner is a Thanksgiving tradition for 15 years now, with Chef-Instructors Fran Zentgraf, Jeremy Bussiere and Carley Engle working with students in both the Culinary Arts and Hotel & Restaurant Management programs to prepare and serve a traditional Thanksgiving feast of turkey, gravy, mashed potatoes, stuffing, squash, peas, beverage, coffee and pie to about 100 veterans and staff members from local groups affiliated with the Veterans Administration.

TG Vets 2015-1

Shannon Benoit of Chelmsford, a sophomore in the Culinary Arts program at Nashoba Valley Technical High School in Westford, serves Thanksgiving lunch to local veterans. The dinner is a Thanksgiving tradition for 15 years now, with Chef-Instructors Fran Zentgraf, Jeremy Bussiere and Carley Engle working with students in both the Culinary Arts and Hotel & Restaurant Management programs to prepare and serve a traditional Thanksgiving feast of turkey, gravy, mashed potatoes, stuffing, squash, peas, beverage, coffee and pie to about 100 veterans and staff members from local groups affiliated with the Veterans Administration.