McKay Culinary students were given the opportunity to cater a four course meal for 160 people at North Salem High School. The event was the annual JROTC Cadet Ball. Thirteen McKay students put in anywhere from 3 to 12 hrs immersing themselves fully in the hospitality industry to cater the event. They started by setting the room, prepping the food, hand passing appetizers, cooking the food, serving the food, and finally cleaning up. The menu consisted of a variety of one to two bite appetizers, green salad, Ribeye steaks or hand stuffed Chicken Cordon Bleu with Orange Ginger Carrots, Garlic Smashed Potatoes, and cake for dessert.