Reynolds Culinary Arts students served long lines of hungry patrons at this year’s Broad Appétit, a Richmond street fair representing area restaurants and chefs. More than 60 of Richmond’s best chefs prepared “mini dish” favorites and competed for the “To Die For Dish,” an honor bestowed upon by a panel of experts.
JSRCC Culinary students spent countless hours preparing for the event only to brace scattered thunderstorms, heat and humidity (in full chef’s uniforms) to showcase one of Reynolds’ signature programs.
“Reynolds has fertilized the proverbial soil and has proven that Richmond is a bona fide food lover’s capital,” said JSRCC School of Business and Engineering Assistant Dean David Barrish.
Though other culinary schools participated in Broad Appétit, the Reynolds line was by far the longest, noted Barrish.
“Our community flat out loves us,” he said.
For a complete list of participating restaurants and sponsors, visit http://www.broadappetit.com/food-drinks.php
