SNAPSHOT: They never ‘sausage’ a lesson until they attended Capital Region BOCES

SNAPSHOT: They never ‘sausage’ a lesson until they attended Capital Region BOCES

They may or may not have heard the old idiom “don’t ask how the sausage is made,” but that didn’t stop Culinary Arts and Hospitality Technology students from recently learning the finer points of sausage making. Guest chef Mike Lapi, an instructor of culinary arts and meat processing at SUNY Cobleskill, guided seniors through the process of grinding, seasoning and stuffing sausage. The high school seniors in Chef Chris Snye’s Capital Region BOCE…