by Emily Armentrout
Recently, the culinary class at Heartland Career Center, instructed by Chef Brad Luzadder, has been working on preparing different types of meat. The beef council has visited the classroom and the Farm Bureau helped the students with their chicken fabrication, which is part of the state requirements for the course.
On April 9, Ian McFarland from Poole’s Meats went to Heartland Career Center to help the students learn how to fabricate different cuts of pork.
The Indiana Pork Board purchased a pig from Dawes and Dawes Farm, and donated it to Heartland Career Center to sponsor the pork fabrication in Chef Luzadder’s class.
“Barb and Scott Dawes are the ones who raised the pig for us and the Pork Board has allowed us to actually grind sausage and stuff it. We’ve done ribs and roasts and pork chops. It has been an extremely great relationship, where the community is working with us as a culinary school and it’s giving the kids a hands on experience,” Chef Luzadder told The Paper.
The class is made up of juniors and seniors that are aspiring chefs. They started out with 42 students that Chef Luzadder says are “a class act of kids. They step up to the plate. They’re good students, with great grades, so they’re going to go far.”
Luzadder explained that Heartland’s relationship with Dawes and Dawes Farm started about two years ago. The Dawes’ have had the students at the farm to harvest their own vegetables to use in the kitchen. “We’ve served meals for the boards; that’s how the relationship started. They are just a jewel for this community; some of the nicest people you’ll ever meet. They are extremely helpful and I’m so glad that we’re able to do that.”
This was the first year Ian McFarland had helped in the Heartland culinary class. He taught the students the more hands on way of cutting meat by using a hand saw as opposed to an electric saw.
“They’re doing good. They’re showing a good interest in it,” said McFarland of the students.
The grading process in class is not only based on taste but also the students’ knowledge of the animal itself. “We go through the anatomy of what the cuts are and then they’ll have an opportunity to use this pig and they’ll be able to cook. We’ll grade them from their creativity and how they’re going to put the meat together. They can marinate it with a sauce, gravy, a stock, vegetables, and turn it into a dish that would be pleasing and appetizing.”