Western Iowa Tech Community College’s Culinary program recently hosted North High School ProStart II students on campus for the 3rd Annual Beef Day on March 31, providing an immersive, hands-on experience inside WIT’s teaching kitchens.
Led by WIT Culinary Instructor Chef Gasaway, second-year culinary students, and Chef Eric Divis of Kahill’s Chophouse, the event created a unique opportunity for high school students to learn alongside college students while exploring real-world culinary techniques. As a WIT Culinary alum, Divis’s involvement brought the experience full circle, highlighting the connection between classroom learning and career success.
Students were introduced to meat fabrication, learning how to break down various cuts of beef, including ribeye and strip loin. Additional demonstrations expanded their experience to seafood preparation, with instruction on halibut and mahi mahi. WIT students also helped lead grilling demonstrations, guiding participants through seasoning, preparation, cooking temperatures, and timing.
The day wrapped up in the best way possible, with everyone gathering to enjoy a meal they helped prepare. Grilled steaks, vegetables, and fruit were shared around the table, giving students time to connect, ask questions, and reflect on everything they experienced throughout the day.
Beef Day, supported in part by the Iowa Beef Industry Council, continues to strengthen partnerships between Western Iowa Tech and Sioux City Community Schools. By hosting the event on campus, WIT provides students with a firsthand look at college-level culinary education while building skills, confidence, and interest in pursuing careers in the culinary industry.