LAWRENCE — Five Greater Lawrence Tech Culinary Arts students showcased their skills during the Pedro Martinez Foundation Feast with 45 fundraiser.
The annual event raises money for the former Red Sox player’s foundation, which works to improve services for students in the Dominican Republic, where Martinez grew up.
Held on May 5, this year’s Cindo de Mayo-themed party featured a number of top chefs from the Boston area who prepared a feast of lobster rolls, quail eggs with caviar, bbq pork on bon mi rolls and asparagus foam with lobster. GLTS students helped prepare a sliced sirloin on a french baguette with a horseradish sauce and served assorted pastries.
GLTS Culinary Arts juniors Kionny Morillo, Yaribel Ortgea, Jayda Morales, Sherlin Santos, and Kala Julien, all from Lawrence were invited to the VIP reception in the Dell EMC Club, where they served food to guests.
Students were chosen to participate based on their hard work ethic in the Culinary Arts program.
The group was also able to network with some of Boston’s top chefs and meet Red Sox legends Pedro Martinez, Jason Varitek and Luis Tiant.
“This was such an amazing event that gave students the opportunity to learn from some of the best chef’s in the Boston area,” Culinary Arts instructor Heather McCall said. “We want to thank the Pedro Martinez Foundation for extending the invite to students. It was a once in a lifetime experience!”