Culinary arts students prepare luncheon for entire campus Students and staff at Branford’s Springfield, MA, campus were treated to a holiday feast earlier this month, as the culinary arts students practiced their banquet skills. While the menu contained many traditional holiday favorites, the culinary arts students were also happy to have a chance to show off their creativity. The highlight of the meal: a new take on turducken. “Turducken is usually turkey, duck and chicken,” explained Chef Toni Lambert, Director of Branford’s Culinary Program. “Instead we did it with turkey, chicken, and quail.” Luncheon guests were also treated to several different versions of roast turkey, three types of stuffing, including cornbread, sausage, and cranberry, multiple side dishes, and a wide array of desserts. A Group Effort Sixty culinary students, supervised…