Thank you to Chef Keith Simpkins from the Culinary Institute of America for coming in to talk about the culinary school as a post-secondary option for our Culinary Arts students and for conducting a cooking demonstration and lesson on gnocchi, a dough used in cooking, that has origins in Northern Italy, where it was originally made primarily from starchy potatoes.   A few culinary students were given the opportunity to assist Chef Simpkins with preparing the dish.