NRTC Culinary Arts

11/03/2026

📣 Region 11 FCCLA—let’s show up and show out at FLC! ❤️🤍

🪙 Bring your change for the Miracle Minute supporting FosterAdoptConnect! Every coin counts—let’s make a difference and help our region win again!

🎉 Bring your signs, your energy, and your FCCLA pride for the Regional Spirit Competition! Chapters, get ready to cheer loud and show what Region 11 is all about!

Small change. BIG spirit. Let’s make Region 11 shine! ✨

10/28/2026

What a great day to be an FCCLA member!

Nevada RTC was proud to attend our final Region 11 meeting today, joining over 600 FCCLA members for an amazing day of leadership, learning, and service! We’re excited for the upcoming regional realignment and the opportunity to become Region 6! A special shoutout to our very own Angelina Noble, who helped lead the meeting alongside the regional officer team!

Our keynote speakers were a team from FosterAdopt Connect, our regional and state service project partner for this year. They shared information about the incredible services they provide to support children and foster families in our communities.

We’re grateful for opportunities like these that allow our members to grow as leaders, serve others, and make a difference!

10/27/2026

Check out the story Nicole Foeller, news anchor for KODE/KSN in Joplin, did on our recent event with The Food Lab! We’re excited to share the amazing experiences our students are gaining through this student-run food trailer!

10/23/2026

10/23/2026

LAST CALL FOR SPONSORS!!

The NRTC Culinary Arts Program is excited to host the 3rd Annual Nevada Culinary Classic Competition on Friday, November 13th, and we would love for you to be part of this exciting event!

The Nevada Culinary Classic gives high school culinary students the opportunity to:
- Develop real-world culinary skills
- Practice teamwork and professionalism
- Build confidence and communication skills
- Connect with local businesses and industry professionals

Why Sponsor???
Your sponsorship directly supports an educational experience that allows students to put their culinary skills into action. Your generosity helps us provide the supplies, resources, and opportunities needed to make this competition a success. Please see the attached flyer if you are interested in sponsoring this event. All sponsorships are due October 23rd.

Your support makes a difference! Help us give our students the opportunity to compete, create, connect, and grow while showcasing the talent of tomorrow's culinary professionals!

Interested in becoming a sponsor? Contact Chef Emily Daniel at NRTC.
Phone: 417-448-2090
Email: [email protected]

10/23/2026

A huge THANK YOU to everyone in our community who came out to support our NRTC Culinary Arts students! Our students worked incredibly hard to prepare, cook, serve, and keep everything running smoothly. We are so proud of the teamwork, dedication, and professionalism they showed throughout this event!

Experiences like these allow our students to put their culinary, customer service, and business skills into action while gaining valuable real-world experience. We couldn’t have done it without the support of our amazing community!

Thank you for supporting The Food Lab and investing in the future of our students!

10/20/2026

Nevada R-V School District staff: If you’d like to preorder a meal for either day, email Chef Daniel at [email protected]

Community members: We’d love to see you! Drop a comment below and let us know if you plan to stop by!

10/19/2026

The Food Lab, NRTC Culinary Arts’ student-run food trailer, is rolling out for Parent-Teacher Conferences! We’ll be serving up delicious gourmet grilled cheese sandwiches, crispy French fries, sweet treats, and refreshing drinks!

OPEN TO THE PUBLIC! Bring your family, friends, and appetite while supporting our NRTC Culinary Arts students as they build real-world culinary, customer service, and business skills!

📍 Location: Teacher parking lot at the NRTC building
💵 CASH ONLY
⏳ Available while supplies last!

ON THE MENU

🥪 Gourmet Grilled Cheese — $5.00

* 🧀 The Basic: Classic American cheese
* 🌶️ The Jack: Triple Pepper Colby Jack
* 🧀 Colby Jack & Provolone: A delicious cheesy combination
* 🍔 Sloppy Joe: A savory twist on a classic!

🍟 Side of French Fries — $2.00
🍰 No-Bake Cheesecake Cup — $2.00
🥤 Classic Dirty Soda — $3.00
💧 Bottled Water — $1.00

HOURS OF OPERATION

📅 Wednesday, October 21: 3:30–7:30 PM
📅 Thursday, October 22: 12:00–2:00 PM

Skip the dinner rush, grab something delicious, and help support our student-run food trailer! Every purchase gives our students valuable hands-on experience in the food service industry.

Nevada R-V School District staff: If you’d like to preorder a meal for either day, email Chef Daniel at [email protected]

Community members: We’d love to see you! Drop a comment below and let us know if you plan to stop by!

10/19/2026

The NRTC Culinary Arts Program is excited to host the 3rd Annual Nevada Culinary Classic Competition on Friday, November 13th, and we would love for you to be part of this exciting event!

The Nevada Culinary Classic gives high school culinary students the opportunity to:
- Develop real-world culinary skills
- Practice teamwork and professionalism
- Build confidence and communication skills
- Connect with local businesses and industry professionals

Why Sponsor???
Your sponsorship directly supports an educational experience that allows students to put their culinary skills into action. Your generosity helps us provide the supplies, resources, and opportunities needed to make this competition a success. Please see the attached flyer if you are interested in sponsoring this event. All sponsorships are due October 23rd.

Your support makes a difference! Help us give our students the opportunity to compete, create, connect, and grow while showcasing the talent of tomorrow's culinary professionals!

Interested in becoming a sponsor? Contact Chef Emily Daniel at NRTC.
Phone: 417-448-2090
Email: [email protected]

10/14/2026

Level 1 students explored a variety of dips today as part of their Salads, Dressings, and Dips unit! Students prepared everything from fresh guacamole and savory buffalo chicken dip to sweet chocolate chip cheesecake dip and fluff dip, along with several other delicious creations. Did you know that dips can be served as appetizers, snacks, or desserts? Learning to make both sweet and savory dips helps students develop skills in flavor pairing, ingredient selection, and food preparation.

Level 2 students are busy developing competition menus while continuing their Breakfast Cookery unit. They are building their culinary skills, practicing menu planning, and preparing for upcoming opportunities to showcase their talents!