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Taste of TC Mobile News – Newsletter


A group of diverse people stands smiling in front of a wall with wooden details. A sign reads "THE 521." Casual attire, cheerful mood.


Celebrating Student Success & What’s Next in the Kitchen


Our Food Truck students recently wrapped up an outstanding Italy/Pasta Making curriculum. From hand-rolled pasta to carefully balanced sauces, students demonstrated strong knife skills, proper cooking techniques, teamwork, and professional execution during service.


The most popular dish of the unit was the Pea and Mushroom Risotto with Braised Short Rib. This fan favorite highlighted students’ ability to master traditional risotto technique, properly braise and finish proteins, layer flavors, and present a well-composed plate. Their growth in confidence and consistency was evident each time the dish was served.


Sales for the month of February were $225 higher than last February, reflecting both strong execution and customer enthusiasm.



Certification & Academic Achievements


Our students continue to build both culinary skill and professional credentials.


  • All Freshmen have successfully passed their ServSafe Food Handlers certification

  • All Freshmen have also passed their OSHA exams


This is an impressive accomplishment so early in their high school culinary careers and sets a strong foundation for future learning.


Juniors have either passed or are currently completing their Food Managers Certification exams, positioning them well for leadership roles, internships, and industry opportunities.


Seniors have officially begun working on their Senior Projects. This capstone experience allows them to apply the technical skills, creativity, and professionalism they have developed throughout the program. We are excited to see their ideas come to life.



Menu Transition: From Italy to Spain


The Food Truck menu is now transitioning from Italy to Spain. Students are diving into bold flavors, regional techniques, and Spanish street food culture.


The upcoming menu will feature:


  • Paella

  • Churros

  • Papas Bravas

  • Additional Spanish-inspired street food favorites


This new unit will focus on:


  • Rice cookery with saffron

  • Sauce development (including aioli and bravas-style sauces)

  • Frying techniques

  • Cultural menu planning


Students are excited to bring these vibrant dishes to the truck.



Seafood paella in a foil container with shrimp, squid, mussels, and herbs on a rice base. Vibrant colors and a fresh, appetizing look.
A person grills seasoned meat on a stovetop in a kitchen, using tongs. The setting is industrial with stainless steel and bright lighting.
Toasted sandwich with golden brown crust, filled with sliced tomatoes, green peppers, and chicken. Close-up view in natural light.



Hospitality Expo at Fenway


Freshmen and Juniors recently attended a hospitality expo hosted at Fenway Park.


This event gave students the opportunity to:


  • Practice networking skills

  • Connect with industry professionals

  • Explore career pathways in hospitality and culinary arts


They represented our program with professionalism and confidence.




Two people in warm clothes look into an oven inside a metal-walled kitchen. A green hat and hooded jacket stand out. Bakeware is on top.
Braving the chill while cozying up on the food truck!

Looking Ahead


From mastering risotto to earning certifications and expanding their professional networks, our students continue to grow as culinarians and future industry leaders.


We are proud of their hard work and look forward to what’s ahead as we begin our Spanish culinary journey.





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