Jill O’Connell

California rolls and orange chicken in our Asian cuisine unit in international and regional foods 🍣🥡🥢

Beautiful 🤤

This week we made homemade tortillas and carne asada tacos in international & regional foods to celebrate Mexico and Cinco de Mayo! A special thank you to these students who brought in their tortilla press from home! 🌮🇲🇽

Some Hawaiian comfort food in International & Regional Foods with loco moco! This dish starts off with a bed of rice, a burger patty, brown gravy, and a fried egg on top 🌺🍚🍔🍳

Pineapple chicken teriyaki with coconut rice and SPAM! Can you tell what U.S. region we’re studying in International & Regional Foods? 🍍🐓🥥🍚

Good luck to all 35 FCCLA members competing at Regionals today at College of DuPage!

Cajun fried chicken & waffles. That’s it. International & Regional Foods 🍗🧇

International & Regional Foods students are back in the kitchen for 2nd semester with some Creole chicken and andouille sausage gumbo! 🤤

International & Regional Foods finished the semester by making sushi! This roll had avocado, cream cheese, carrot, cucumber, and sushi grade salmon! 🍣🇯🇵🥢

Chinese stir fry in International & Regional Foods 🥢🇨🇳🥡

Orange chicken in International & Regional Foods! 🇨🇳🥢🥡

Beef empanadas to kick off Spanish cuisine in International & Regional Foods 🇪🇸🤤

Tiramisu to close our Italian Cuisine unit in International & Regional Foods 🇮🇹

Today we rolled out the pasta dough, cut it into fettuccine noodles, boiled them, and served them with a chicken Alfredo sauce 🤤

Homemade pasta 🤤

International & Regional Foods students made arancini, an Italian antipasto or appetizer made from breaded balls of risotto and then fried, to kick off their Italian cuisine unit!

@WVFACS Thank you, Chef Maddox, for inviting us into your kitchen

On the menu: butternut squash soup, clam chowder, fresh apple and beet salad, chicken pot pie, and poached cod! So proud of these Warriors 👨‍🍳👩‍🍳

International & Regional Foods students visited College of DuPage and helped out in their student-run restaurant, Waterleaf, this week. The menu had a focused on Northeastern cuisine and our students helped prepare and serve lunch for 45 reservations!

Crab Rangoon in International & Regional Foods to kick off Floribbean Cuisine! 🐠🎣🦀

#culinaryimprov #catw23

We won 2nd place for our main dish and 3rd place for our side dish from our session (there were 3 sessions total!) and out of 83 schools from all over the country, we received 2nd place overall!! Go Waubonsie Warriors!

6 of my students competed in a culinary improv competition in Epcot this morning called Cook Around The World! We didn't know what continent we were going to be assigned until we got here. We opened our mystery basket with a whole chicken, zucchini, rice, and fresh sage that