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Renowned Chef David Burke Visits High School South

Chef David Burke poses with High School South students inside the cafeteria. World renowned chef David Burke recently visited High School South where the Monmouth County resident worked with Eagles culinary students in the kitchen to prepare his famous breadless chicken parma dish to be served for lunch.

Burke, who was hosted at High School South by District food vendor Whitsons School Nutrition, is pioneer in American cuisine, showcasing a prowess for innovative ingredient blends at his various New York restaurants, and his current Sea Bright location, Drifthouse.

“It was really exciting to work the volunteers in the kitchen who came to help out,” said Burke. “We had to produce a lot of product in a couple of hours. It’s always good to see teamwork in the back of a kitchen and to share some laughs. It’s always good to teach kids and get them interested in a career.  It was a great day and I hope we can do it again.”

Burke attended and wrestled for nearby Raritan High School in Hazlet, before graduating from The Culinary Institute of America and studying at École Lenôtre Pastry School in Plaisir, France.

Burke has worked with such legendary chefs as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf.

Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving Three Stars for the River Café from the New York Times.

Burke was then chosen by his peers to represent the USA at The International Culinary Competition and won France’s coveted Meilleurs Ouvriers de France Diplôme d’Honneur; the only American to ever achieve this honor. He also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique.

For more from the day watch the videos below, and be sure to visit the District's Food Services webpage to see the monthly meal menus Whitsons will serve up in October.