Mrs. McVicker can’t wait until he makes another batch because she states that they are “the best she’s ever tried!” She goes on to say that, especially when they are warm, the melt in your mouth. They are light, and tasty, and says, “It’s hard to just eat one!”
So what made Scott Burgin want to come to LCCTC and be in Restaurant Trades? “I wanted to come here because it will open a lot of opportunities to further my career. He goes on to state that what he likes most about RT is that “it teaches me the skills I need to start my first job.” In fact, he is such a good worker that he is employed as a fry cook at Steel City and an new area restaurant, Fernando's Italian Restaurant.
Scott Burgin is hoping to compete in SkillsUSA next year for RT, and he quotes “I have a lot to prepare for.” He’s so excited, he’s building his skill base over the year -- just to prove to his teacher that he is the best candidate to send to competition.
Although he has been perfecting his baking skills recently, Scott Burgin’s prized recipe to make is Buffalo Chicken Dip, and it’s also his number-one dish to eat. He is inspired to make this delicious and wonderful homemade treat -- and we’re inspired to enjoy it!
