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Dorsey Culinary Students Cook at Michigan's Capital

Students from the Dorsey Culinary Academy in Waterford/Pontiac and Roseville partnered to provide lunch for the Michigan Senate on the last day of session before the summer break.

Led by John Piazza, director of the Dorsey Culinary Academy, and Jeremy Abbey, director of the Waterford/Pontiac Culinary Academy, students prepared and served approximately 100 people. Students who wanted to participate were chosen through a random drawing.

"I met Senator Tory Rocca at the MACCS luncheon in Lansing, and planted the seed that we could cater lunch for the Senate," says Piazza.  "Not only was it a great opportunity for our students, we were able to give positive exposure to Dorsey Schools and our Culinary Academy."

The menu included spiced beef and smoked red pepper and hummus vegetarian, lobster and turkey sandwiches, homemade chips, Michigan white bean and asparagus salad, pickled vegetables and a dessert bag filled with chocolate covered pretzels, assorted cookies and double fudge brownie.

"Senator Rocca brought Dorsey's representatives to the Senate floor and introduced us to a packed house," said Piazza.  "We received a warm response, the entire Senate floor applauded.  The students were excited and filled with pride. This was a once in a lifetime experience."

Roseville students included Annette Parker, Phil Greer, Michelle Smith, Sonya Riley, Chantielle Cox, Perry Brown, Lateicia Savage and Nolan Gnesotto. Waterford/Pontiac students included Sonya Riley, Chantell Cox, Maynard Aldrich and Valerie Reyes.