The Culinary Arts CTE Program at Euclid High School continues to demonstrate excellence as students recently competed in regional and state-level events through Family, Career and Community Leaders of America (FCCLA).
In March, students traveled to the Tri-C Hospitality Center in Downtown Cleveland to participate in the FCCLA Regional Competition, where they showcased the culinary and pastry skills they have developed throughout the school year. Their efforts resulted in an impressive 12 students earning recognition across multiple categories.
Among the Juniors, Journey Booth earned a Bronze medal in Pastry Arts, while Mya Towns secured a Silver medal. Nikayla Cummings and Evan Jimenez each earned Bronze medals in Culinary Arts. In the Product Development category, Charles Johnson and Levion Mills earned Silver medals, earning qualification to the State Competition along the way.
The Senior students also delivered strong performances. Alex Aheimer earned a Silver medal in Culinary Arts, while Declin Burr received Bronze honors. NaShawn Lawson and Marley Trackler each earned Bronze medals in Pastry Arts. Tien Le and De’Vyonne Small also advanced to the state level after earning Silver medals in Product Development.
Building on their regional success, Charles, Levion, Tien and De’Vyonne competed at the FCCLA State Competition last week at Lorain County Community College. Charles Johnson and Levion Mills took home a Bronze medal, while De’Vyonee Small and Tien Le earned a Silver in the Product Development category. Product Development is a competitive Food Innovations STAR Event where 2-person teams create original food products, develop prototypes, conduct focus groups, and create marketing plans. Participants learn industry-relevant skills such as nutrition labeling, safety testing, and product packaging, with projects often focusing on market-ready food concepts.
“I’m so proud of my students,” Chef Dan said. “They went above and beyond in their presentation and they represented Euclid so well. We’ve got a great history with FCCLA and in their competitions. I’m glad these kids were able to carry on the tradition for Euclid.”
Throughout the year, Culinary Arts students operate the Euclid High School Culinary Bistro, where they gain valuable hands-on experience in a professional restaurant setting. Under the guidance of Chef-Instructor Dan Esquivel, students develop technical skills, learn industry standards in food safety, and practice preparing and serving high-quality meals.
The community will have one last opportunity to experience those skills first-hand at the Bistro’s Closing Day Buffet on May 6th. This annual event has become a community favorite, featuring a menu that includes Prime Rib, Salmon with Dill Sauce, Chicken Scampi, Roasted Potatoes, Green Beans, Fettuccine Alfredo and fresh-made desserts.
The Closing Day Buffet allows the students to celebrate a year of learning and achievement, while offering guests a firsthand look at the talent and professionalism that defines Euclid’s Culinary Arts CTE.
