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Kennebec Valley Community College culinary school

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    Kennebec Valley Community College culinary school - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Victoria Brown and Brenda Madden work together in the kitchen at Kennebec Valley Community College Culinary School. The two were making sweet and savory crepes.

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    Kennebec Valley Community College culinary school - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Katherine Creswell, farm manager at Kennebec Valley Community College, prepares the outdoor wood-fired oven students use for cooking.

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    Kennebec Valley Community College culinary school - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    April Hatch makes garlic and parsley pasta at Kennebec Valley Community College’s culinary school.

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    Kennebec Valley Community College culinary school - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Sheep are raised at KVCC's Hinckley location where the culinary program focuses on sustainable agriculture for farm-to-table creations.

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    Kennebec Valley Community College culinary school - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Students aqt the school in Hinckley cook with produce and meats raised on the college’s certified organic farm, the first of its kind in Maine. Creswell is the farm manager.

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    Kennebec Valley Community College culinary school - Shawn Patrick Ouellette/Staff Photographer | of | Share this photo

    Hatch's garlic and parsley pasta is made with ingredients grow on campus. Farm manager Katherine Creswell said other ingredients available to students include kale, broccoli, scallions, cilantro, spinach, beet greens and chard.

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