Locally-grown food is one of the hottest trends in the culinary world right now. In fact, the word “locavore” is defined by Merriam-Webster as one who eats foods that are grown locally whenever possible. On August 24, the Dorsey Culinary Academy participated in the third annual “Live, Love, Local” event at Detroit’s Eastern Market. The event celebrated local food and the growing green movement in Detroit. According to Mode Shift, “the gathering highlights the innovative ways Detroit has progressed toward creating a greener, healthier and more sustainable city by bringing together a spectrum of enthusiasts including community partners, industry leaders, farmers, environmentalists and foodies from around the country.”

Dorsey Culinary Academy Students Live and Love All Things Local

As the only culinary school to participate, students of Dorsey’s Culinary Academy had the opportunity to work closely with over 30 award-winning restaurants from the Metro-Detroit area, including Cacao Tree, Calder Dairy, Colors, Henry Ford Village, The Grange, Mudgie’s Deli, Rattlesnake Club, Roast, Slows Bar BQ, Supino Pizzeria, Sweet Lorraine’s, The Lark, and Zingerman’s Delicatessen. The students had the unique task of serving the food that they themselves prepared (Blueberry Panna Cotta with Lemon Curd and Carmel Corn, Penne in truffle cream sauce with asparagus tips and mushrooms and Salsiccia de Ragu) and interacting with the 1,200+ guests who attended the event.

For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our website at www.dorsey.edu/disclosures.php.