Do you love to cook? Do you enjoy serving people in your community and making them happy? Are you interested in a career that allows you to travel? Hospitality and tourism is one of the largest industries in New Hampshire and demand for quality trained cooks, chefs, managers and servers are high. You will gain excellent industry experience in this highly hands-on program, learning your way around our state-of-the-art commercial kitchen and restaurant, and practicing fundamental cooking methods and hospitality principles. You will work with a team to operate the on- site restaurant as well as catering a variety of functions. Start your culinary education with us and prepare for an exciting career in the food service industry or take the next step following high school and advance your skills in an accredited and respected culinary or hospitality management program.
Moving to Franconia, NH with his family at an early age, Jeff enjoyed growing up with year-round outdoor activities in the mountains, especially alpine ski racing, and worked in restaurants throughout his teens. He graduated first from Littleton HS, Littleton, NH, and then St. Lawrence University, Canton, NY with a degree in English literature.
Upon returning to NH, Jeff assumed the beverage and bar management duties at Gordi’s Fish & Steak House, Lincoln, NH, where he remained for five years. It was during this time that he developed a deepening interest in the food and beverage industry and, increasingly, the activities of the kitchen. Jeff decided to pursue his education and passion at the New England Culinary Institute, Montpelier, VT, and graduated with an associate’s degree in culinary arts.
Jeff next held sous chef positions at the Atlantica restaurant, Camden, ME and at The Mountain View Grand Resort and Spa, Whitefield, NH, the latter of which provided a springboard to the position of executive chef at Whose Catering, NYC in 2005. As chef during the establishment of this concert and event catering operation located in The Bronx, NY, Jeff learned to adapt to the urban environment and develop many of the organizational skills that serve him well every day. Highlights included catering for The Rolling Stones, U2 and Paul McCartney; special events such as Farm Aid and The Rock and Roll Hall of Fame 25th Anniversary Show; collaborating with the Union Square Restaurant Group in planning and executing The Big Apple Block Party BBQ in Madison Square Park in Manhattan, where over 100,000 people gather and eat BBQ on a weekend in June.
Again returning to NH, Jeff continued his concert catering activities by touring with U2, and serving as chef for the end of their North American tour in 2011. He also took the event chef position for The White Apron Catering in Dover, NH, and worked there until joining the Salem CTE community this year. He is pleased to share his knowledge and passion for the culinary arts with CTE students as they prepare for their new career.
It is important that our students learn to prepare food for different situations and scenarios. They not only cook and serve fabulous lunches in our Three Seasons Restaurant, but they also create food for various events and special occasions. Events for up to 50 people can be held in our Three Seasons Restaurant.
We offer plated meals, buffets, hors d’oeuvres, desserts, full or continental breakfasts, and trayed items you can pick up and take to your event.
If you’re interested in having our students prepare food for your event, please contact us to discuss your needs. Please understand that student learning is our first priority, so there may be cases when we are unable to accommodate a particular catering request.
Chef Jeff Bratz603-893-7069
2.0 credits Grade 10-12
In Culinary Arts 1 you will learn about kitchen safety and sanitation, culinary terminology, product identification, baking skills, knife skills and other culinary skills essential to the industry. You will work as a team preparing food for the Three Seasons restaurant and other catering and culinary functions. If you enjoy cooking and working with a fun team in a fast-paced environment, then culinary arts is for you. Opportunity in the culinary and hospitality business is endless and is a profession that you can practice anywhere in the world.
2.0 credits Grade 11-12
In this course, you will build on your skills from year one and take on a leadership role in menu design, working brigade positions such as Sous Chef, dining room manager, expediting, and lead baker. Students assume all upper management positions within the kitchen, dining room, and bakery. You will further refine your skills and knowledge by completing a culinary arts electronic portfolio. This project serves to document your cooking, baking pastry and employability skills, as well as your knowledge of safety and sanitation. Students may also participate in after school functions and banquets. College credit is available through Lakes Region Community College.
Prerequisite(s): C or higher in Culinary Arts I or teacher recommendation