Gourmet bakers demonstrate skills for VGCC Culinary students

The Culinary Technology program at Vance-Granville Community College recently welcomed professional bakers as special guests to demonstrate techniques for the students.

Carrie Nickerson and David Menestres, head bakers for the highly regarded Raleigh-based custom bakery, “Just Crumb,” joined students on Oct. 8 at the Masonic Home for Children in Oxford, where the Culinary program is based. The two prepared a Chocolate Stout Cupcake with Guinness and a homemade Chocolate Ganache Frosting. They also demonstrated how to make fresh buttercream frosting. “As part of our students’ midterm practical exams, they will be creating a gourmet cupcake recipe using their own unique flavor combinations,” said Chef David Filippini, one of the Culinary program instructors. Nickerson and Menestres spent the entire school day at the Masonic Home answering questions and helping the VGCC students bring their baking ideas to fruition.

In the past year, VGCC began offering a 13-semester-hour Basic Baking certificate, which consists of four Culinary courses. That certificate is offered alongside the two-year Culinary Technology degree, which prepares students for entry-level professional positions in restaurants, hotels, catering operations, health-care facilities, schools and other institutions. Other Culinary certificates offered by the college include “Garde Manger” and “Restaurant Hospitality.”

For more information, call Chef Ross Ragonese , the head of the Culinary Technology program , at (919) 690-0312.

Above: From left, bakers David Menestres and Carrie Nickerson of the Raleigh-based bakery “Just Crumb” demonstrate cupcake techniques to VGCC Culinary Technology students in the kitchen at the Masonic Home for Children in Oxford. (VGCC Photo)