Alex Dispense got a lesson in slicing and dicing.
"I love cooking and how food can make people happy," Dispence said.
While classmate Patina Pryor learned how to filet a fish.
"Cooking is fun and a way to be creative," Pryor said.
Both students are seniors at Lake Shore High School but are part of the Chautauqua-Cattaraugus Culinary Arts BOCES Program giving them hands-on experience in the kitchen. They got training from top chefs from the Culinary Institute of America, Thursday.
"The most important part is to see people doing this and work with people who are the best been in the industry for 30 years. It's the type of apprenticeship that yields the best results in learning," BOCES Chef Instructor Rusty Furdell said.
The group even worked with salt experts on ways to get their specialty dishes to taste just right.
So whether it's slicing and dicing or spicing things up a bit, these students get a taste of all aspects of the culinary arts.
"The master chefs coming to our school is a really great experience for not only us but all the other BOCES kids. It shows where one day we could be if we really work hard," Dispence said.
Pryor said it helps train them for the future.
"The chefs coming here gave us experience of the real world," Pryor said.
As the student make their way into the "real world", they bring with them some big dreams all centered around, you guessed it, delicious food.
"Eventually I'd like to be a chef at a higher end restaurant, maybe a casino," Dispence said.