Carson High School's Culinary Arts Program





NEW! ProStart & SkillsUSA Competition Updates! Check out the Competitions page to see how our Culinary students did!

2007-2008 Winners: State of NV 1st Place Mgt. Team	2007-2008 Winners: State of NV 2nd Place Culinary Team	2006-2007 Winners: State of NV 5th Place Culinary Team	2006-2007 Winners: State of NV 2nd Place Mgt. Team

Left to Right: Brittany Shirey, Tracy Morris, Chase Losche, and Jonny Kane	Left to Right: Elisabeth Lewis, Nick Beaudette, Brad Cobler, and Krystyne Basa	Left to Right: Melinda Champion, Spenser Trap, Kelsea Keppinger and Jennifer DeRosa	Left to Right: Barbara Perkins, Sarah Metcalf, Jennifer Diamond and Ashely Cook

		Left to Right:Chase Losche, Brittany Shirey, Jonny Kane and Tracy Morris
Congradulations, guys! Culinary chefs Chase Losche, Brittany Shirey, Jonny Kane, and Tracy Morris recently competed in the National ProStart competition in San Diego as a Management Team. They are now 4th in the Nation in the Management Team competition! For more information about this and other Culinary Competition news, click on the Competitions page above on the link bar.



Penny Reynolds has been teaching Culinary Arts at Carson High for ten years now. Before coming here, she taught Home Economics at Eagle Valley Middle School. That makes this her twenty-first year as a teacher! From her classroom to her kitchen, Mrs. Reynolds has made it her duty to teach the students of Carson High how to run a commercial kitchen, plan menus, learn employment skills and cook. Mrs. Reynolds favorite thing about her classes is, of course, the students. She loves to take them to Culinary competitions in such places as Las Vegas, Washington, Oregon, North Carolina and Kansas City. Mrs. Reynolds is a 1979 graduate of Carson High School. She received her Bachelor of Science degree and her Master’s Degree in Curriculum, and Instruction from the University of Nevada-Reno. She earns continuous in-service credits and classes taken through Johnson and Wales University, the Culinary Institute of America, TMCC Culinary Arts, Utah State University. View Ms. Reynolds Carson High Personal Page


		Carson High School is privilaged to have their own mock Restaurant. Stained-glass windows; elegant artwork on the walls of grape vines and other plants and scenes to set the mood; a coffee bar; a large kitchen in the back. Every once in a while, a student chef has a Restaurant Day he/she puts on during lunchtime. As the head chef to a team of student chefs, they create delicious dishes to serve in the Restaurant for teachers for $6.00 a person. Dishes vary from chicken, beef, chix, even alligator and ostrich! Soup and Salad Days are on Fridays. For more information about these Restaurant Days, go to the Calendars page, select a month to view the calendar of the events for that month, and select a restaurant day; it's that easy. There, you will find a profile of the head chef and a menu for that restaurant day when available.


Potato Chowder
3 lbs mashing potatoes, peeled and cut into 1/2-inch dice 1 medium onion, cut into 1/4-inch dice 1 large red bell pepper, cored, seeded, deribbed, and cut into 1/4-inch dice 4 medium scallions, trimmed and thinly sliced across 2 medium ribs celery, peeled and cut into 1/4-inch dice 1 1/2 C milk 1/2 C heavy cream 2 tsp kosher salt Freshly ground black pepper, to taste

In medium saucepan, bring the potatoes, onion, bell pepper, and 1cup water to a boil. Cover, lower the heat, and simmer, for 10 minutes. Stir in the scallions, celery, milk, and cream. Return to just under a boil. Lower the heat and simmer for 10 minutes, stirring frequently to avoid scorching. Season with the salt and pepper.