The Rhode Island Hospitality Education Foundation (RIHEF) has announced that a dish created by students at Exeter Job Corps Academy will be featured at Iron Works in Warwick.
The Black Angus Ribeye with Yukon mashed Purée, roasted carrots and green beans, and a roasted garlic and veal Demi-glace will be available to the public beginning on Monday, March 11th through Sunday, March 17th. This is the winning dish that won the culinary arts portion of the 12th Annual Rhode Island ProStart High School Culinary, Foodservice & Hotel Management Competition.
“We are incredibly proud to showcase the talents of our young chefs through this partnership with Newport Restaurant Group,” said Heather R. Singleton, Interim President/CEO, RI Hospitality Association (RIHA)/RI Hospitality Education Foundation. “It’s an excellent opportunity for the winners to have their work recognized by the wider community and to celebrate the bright future of culinary arts in Rhode Island.”
The dish is the culmination of a team effort that has included creativity, collaboration, and attention to detail. The team from Exeter Job Corps Academy is dedicated to excellence in culinary arts, and they are thrilled to have their work recognized at Iron Works.
“We are delighted to host the winning dish at Iron Works. This initiative not only highlights the exceptional skills of young chefs in our state but also aligns with our dedication to fostering a vibrant culinary scene in Rhode Island,” said Paul O’Reilly, President and CEO of Newport Restaurant Group.
Generative artificial intelligence (AI) assisted a What’sUpNewp journalist with the reporting included in this story.
