NRTC Culinary Arts

09/17/2026

Culinary students were back in the lab today, putting their measuring skills to work as they prepared cookies for customer orders! They’re getting hands-on practice with accurate measuring, following recipes, and producing quality products for our customers.

09/17/2026

The NRTC Culinary Arts Program is excited to host the 3rd Annual Nevada Culinary Classic Competition on Friday, November 13th, and we would love for you to be part of this exciting event!

The Nevada Culinary Classic gives high school culinary students the opportunity to:
- Develop real-world culinary skills
- Practice teamwork and professionalism
- Build confidence and communication skills
- Connect with local businesses and industry professionals

Why Sponsor???
Your sponsorship directly supports an educational experience that allows students to put their culinary skills into action. Your generosity helps us provide the supplies, resources, and opportunities needed to make this competition a success. Please see the attached flyer if you are interested in sponsoring this event. All sponsorships are due October 23rd.

Your support makes a difference! Help us give our students the opportunity to compete, create, connect, and grow while showcasing the talent of tomorrow's culinary professionals!

Interested in becoming a sponsor? Contact Chef Emily Daniel at NRTC.
Phone: 417-448-2090
Email: [email protected]

09/17/2026

Culinary students have been sharpening their knife skills over the past two days! Students put their skills to work making Wingstop-style fries, fresh pico de gallo, and crispy baked tortilla chips.

Along the way, we practiced proper claw grip, rocking the knife through the product, maintaining control, and producing consistent, uniform cuts. These foundational skills are essential for working safely and efficiently in any professional kitchen!

09/13/2026

Our Culinary students have been busy in the kitchen this week!

Students learned the difference between seasoning and flavoring. Seasoning enhances or balances the natural flavors of a dish, while flavoring adds or changes the overall flavor profile.

We put this into practice with a chili lab, where groups selected their own herbs and spices to create unique flavors. We also practiced proper measuring by making delicious peanut butter chocolate no-bake cookies!

A week full of hands-on learning, teamwork, and tasty results!

08/17/2026

I spy some NRTC students 👀

08/06/2026

Regional Officer Angelina and chapter member Amillia attended our Region 11 Summer Planning Meeting today! Our Regional Council did an outstanding job leading the meeting and has an exciting year planned. We left with plenty of new ideas, fresh inspiration, and are ready to make this our best year yet. Here’s to an incredible year of leadership, service, and FCCLA activities!

08/02/2026

Where Was Chef Daniel?

This past week, I escaped to Navarre, Florida for a little vacation filled with sunshine, beautiful beaches, family time, and of course some incredible food!

Fun fact: Navarre is often called “Florida’s Most Relaxing Place” and is known for its sugar-white sand, emerald-green waters, and some amazing fresh Gulf seafood.

Picking a favorite meal this trip was nearly impossible, so I’m giving you my Top 2!

🥩 #1 – The Navarre Oscar from Emerald Waterfront

This dish featured a 9 oz. filet topped with a Parmesan risotto cake, blue lump crab, shrimp, asparagus, and a rich Béarnaise sauce. It was one of those meals where every bite was just as good as the last! Fun fact: An Oscar-style entrée is a classic steakhouse preparation topped with crab, asparagus, and Béarnaise sauce—perfect for showcasing fresh seafood alongside a great steak.

🍣 #2 – Sushi from The Slippery Mermaid

We couldn’t decide on just one roll, so we tried several:
🍣 Psycho Mermaid – Shrimp tempura, avocado, cream cheese, baked surimi blend, and eel sauce.
🍣 Steeler Pleaser – Seared steak, avocado, cream cheese, bacon, sriracha, eel sauce, spicy mayo, crunchies, and jalapeño salsa. This one definitely lived up to its name! I’m usually not a fan of spicy food, but wow…it was worth the heat!
🍣 Slippery Mermaid – Surimi, avocado, cucumber, seared yellowfin tuna, crunchies, scallions, fish roe, and eel sauce.
🍣 Philly Roll – Smoked salmon, cucumber, cream cheese, and sesame seeds.

One of my favorite parts of traveling is discovering new restaurants and trying dishes I can’t get at home. You never know when you’ll find inspiration for a future recipe, classroom lab, or even a new favorite ingredient!

What has been your favorite dish while traveling? 🍣🌯🍗

07/27/2026

07/17/2026

Where was Chef Daniel?

I had the opportunity to join fellow FCS educator Mrs. Harkey as a panelist at the EdCafe Conference, held at the efactory Coworking Space. Together, we shared how career and technical education can be integrated into the classroom to provide students with meaningful, real-world learning experiences that prepare them for future careers.

EdCafe is a grassroots professional learning organization dedicated to connecting educators, higher education, industry partners, and community leaders to improve student outcomes. This year’s mini-conference focused on building bridges between PK–12 education, higher education, and the workforce by highlighting innovative hiring models, successful apprenticeships, and student-led perspectives on workforce readiness.

Thank you to EdCafe for the opportunity to be part of such an inspiring event and to collaborate with educators who are passionate about preparing students for success beyond the classroom.