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Three Culinary Arts students from Arlington Career Center took their passion for food to new heights this summer through an internship with Nestle. Over several weeks, they worked not only on perfecting recipes but also on honing skills in teamwork, project management, and event coordination. Their efforts culminated in a remarkable opportunity: creating a dessert for the prestigious Soirée Suisse, a cultural event hosted by the Swiss Embassy on September 10th.
The challenge given to the students was as creative as it was demanding—to design a dessert that incorporated both Nestlé products and authentic Swiss culture. After weeks of testing, tasting, and refining, the students unveiled their masterpiece: the Café Noir Delight. This elegant dessert featured layers of mocha jelly, a rich mocha chocolate mousse, and a crown of whipped cream, all crafted with Nescafé Espresso Powder and Cailler Swiss Chocolate.
The reception was extraordinary. In fact, the Café Noir Delights were so popular that every serving disappeared within an hour—well before the event even officially began. The students themselves had the honor of serving the dessert to distinguished embassy guests, including Ambassador of Switzerland, Dr. Ralf Heckner, gaining firsthand experience in managing catering under the high standards of a diplomatic setting.
More than just a culinary triumph, the project offered invaluable lessons. The Arlington Career Center students learned how to partner with a global company, navigate challenges under pressure, and embrace cultural exchange through cuisine. A special appreciation goes to the students Danny Ventura, Ana Jara, J’Shema Porter, Nestleeir creativity, leadership, and dedication in making this project such a success; and Dr. Girard from Virginia ProStart, whose efforts lead to the partnership between our school and Nestlé.
