“Chefs don’t make mistakes, just new creations!”

That was one of the pearls of wisdom shared by Master Chef Frederic ‘Fritz’ Sonnenschmidt, one of four master chefs who recently visited the Institute of Culinary Arts (ICA) at Eastside High School.

Sonnenschmidt and his colleagues were sent to the school by the Culinary Institute of America to work directly with the budding Eastside chefs and students from other high school culinary programs. Under their expert guidance, the students produced a multiple-course meal for ninety guests, who enjoyed dishes ranging from chicken stuffed with crabmeat to an apple and cheesecake tart.

“It was a great experience,” said senior Ryan Dupree.  “I feel very privileged to have them talking to us and showing us how we should be doing things. I’ve learned so much.”

“It’s wonderful,” said senior Elizabeth Moore. “They’re showing us different ways to do things. I’m learning a lot.”

While the dishes the students prepared were complex, the master chefs spent much of the time stressing the importance of fundamentals—things like knife skills, ingredient selection and cleanliness. Chef Billie DeNunzio, director of the ICA, says those lessons have real meaning coming from the masters.

“Those are things I stress all the time in the classroom,” said DeNunzio. “But when it comes from four master chefs, it really has an impact.”

The chefs, who are among only 78 master chefs in the world, say they were impressed by what they saw in the students.

“I see a good future for all of them,” said Chef Sonnenschmidt. “If they continue with the attitudes and the passion I saw today, our profession will prosper.”

Chef Noble Masi, who led a group focused on baking, said he began his career in a vocational high school in New York City at a time when there were only three high school culinary arts programs in the nation.

“Take advantage of the opportunity you have here at this very fine school,” Masi told the students. “This is where your foundation is being formed. Pay attention and keep the passion.”