Pies were flying at the Sabin-Schellenberg Professional Technical Center (SSC) this afternoon for the second annual Top That! Pizza Bake-off. Seven teams of high school students enrolled in Culinary Arts at SSC competed to wow the panel of judges with the perfect pizza. The catch: the first pie could be made as meaty and cheesy as students pleased, but the second had to be vegan, made with Bob’s Red Mill gluten-free flour and Lis...
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