Tuesday, December. 22, Johnsonville Sausage Company presented Sheboygan
North High School Culinary Club students with a check for $500. The
donation is the result of an ongoing relationship between the two
The donation will be used for supplies and equipment for the culinary team and general program operations.
October, North culinary students paired up with Chef Michael Zeller
from Johnsonville to prepare toppings and condiments for Johnsonville
Brats served at the Kohler Food & Wine Experience. Their recipes
and finished products were featured at the Johnsonville table during
the event's Vendor Fairs at Woodlake Market.
creations included: Peach-Mango Chutney Dijon, Hot Mustard Onion
Relish, Tomatillo Green Apple Chipotle Relish and Caramelized Shallot
(Door County) Cherry Confit.
"The students said
they really enjoyed talking to shoppers and visitors about Chef
Zeller's mustard creations and the condiments that their class
created," said Karen Sullivan, North High School Culinary instructor.
"They were also pleased that some customers asked if they could buy
Students in the class who participated in the project were Kevin Bolwerk, Brian Shaw and Colin Wilis.
Zeller also invited the students to assist him at his Food & Wine
presentation, "Autumn Savours" at the Sub Zero and Wolf Midwest Chefs'
In preparing for the presentation,
students Heather Madson, Raven Neils and Alex Theodoroff visited the
Johnsonville Global Headquarters Corporate Kitchen where they helped
set up Chef Zeller's presentation the following day. They helped in the
preparation of a Zesty Cheese and Sausage Soup, Andouille
Sausage-Chicken Salad and Brat and Kraut Strudel.
gave them a tour and taught them many great cooking techniques. Madson
and Theodoroff served as assistants to Zeller during his presentation.
Front row, left to right: Raven Neils, Holly Berg, Brian Shaw, Heather Madson, Alex Gamez
Back row, left to right: Karen Sullivan, Instructor, Tiana Wieck, Alex
Theodoroff, Kevin Bolwerk and Johnsonville Research and Corporate
Development Chef, Mike Zeller
Absent: Gee Lee and Colin Willis