Contemporary Cuisine Spotlight: From Prosciutto to Cheesecake

Every spring semester, Blackhawk’s Culinary Arts students hold several Contemporary Cuisine luncheons to showcase their culinary skills, including menu planning and kitchen management.

Keri Mertens of Beloit took her turn on Thursday, March 30, leading her fellow students through a lunch service for 30 guests that focused on the main entree of steak.

“There are a lot of decisions to make – from what plate to use for each course to what size to slice the cheesecake,” she said.

In preparation for her turn as head chef, Keri reviewed and practiced her recipes at home and met with her instructors to review the ingredients needed. She said she was excited to see her dishes become a reality, especially a Filipino ube cheesecake - also known as purple yam cheesecake - with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya.

Although she felt nervous, Keri said she felt more relaxed when she arrived on campus and saw her classmates had everything under control. Team communication is the key to a successful event, she said.

Keri, who graduates in May, chose Blackhawk’s Culinary Arts program for its hands-on approach and its flexibility.

“I have not been able to take a full class load because I have a part-time job and three kids,” she said.

Keri’s instructor, Chef Mark Olson, said that she did an outstanding job in planning and executing her meal.

“Keri went above and beyond what was expected. She researched and tested all of her recipes,” he said. “In addition, she moved outside her comfort zone to supervise her fellow students.”

After graduation, Keri hopes to start a bakery. She may not have a storefront initially, but she plans to sell her goods to restaurants, stores and individual customers.

Keri’s Contemporary Cuisine Meal

Appetizer: Proscuitto, pear, phyllo.

Intermezzo: Kiwi sorbet watermelon caviar.

Soup: Parsnip Puree.

Entrée: Porcini-crusted strip steak with a red wine demi-glace, mushroom pasta, heirloom carrots, buttered broccolini.

Bread: Fig quark stuten, honey butter.

Dessert: Ube cheesecake with pistachio cream and meringue.

For more information on the Culinary Arts program, go to blackhawk.edu/culinaryarts.