Students in the Taft 7–12 culinary program are gaining hands-on experience preparing fresh local seafood through a unique partnership that connects classroom learning with real-world skills.
Culinary Career and Technical Education (CTE) teacher Julia Westbrook is working with partners from the Oregon Coast Visitors Association, local chefs, and district nutrition services to give students the opportunity to learn professional fish butchery techniques and apply them in meaningful ways.
The project began through a grant coordinated by Maggie Michaels of the Oregon Coast Visitors Association, which provides free locally caught seafood to coastal schools. Last year, students learned to fillet different types of fish with guidance from Kevin Ryan, chef at the Rogue River Restaurant at Chinook Winds Casino Resort, and used the fish to test new recipes and cooking techniques.
This year, the project expanded to bring student-prepared seafood directly to the cafeteria. Taft 7–12 students recently filleted fresh lingcod, preparing about 60 portions from 20 fish, which were later served as street tacos in the school cafeteria.
The project also builds leadership skills, with students who learned filleting techniques last year now helping teach newer students. Support from Sodexo, the district’s nutrition services partner, has also been key, with donated equipment , including fillet knives, cutting boards, protective gloves, and tweezers, making it possible for multiple students to safely participate at the same time.
Future plans include expanding the program to serve additional schools across Lincoln County, with the long-term goal of preparing seafood for all district high schools while giving more students the opportunity to develop professional culinary skills.