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Students learn all about what Perham businesses and industry have to offer

Perham-Eric Henre, executive chef at Brew Ales and Eats, shared how to make one of his favorite recipes from his favorite breakfast menu last week, with students participating in Career/College Day at Perham High School.

Career Day
Kelsie Heitkamp, a senior at Perham High School, listens as Eric Henre, executive chef at Brew Ales and Eats, shares how to make one of his favorite recipes. About 660 students from five schools were at PHS Oct. 12 for Career/College Day. Debbie Irmen/FOCUS

Perham-Eric Henre, executive chef at Brew Ales and Eats, shared how to make one of his favorite recipes from his favorite breakfast menu last week, with students participating in Career/College Day at Perham High School.

On Oct. 13, more than 650 students in grades nine through 12 from Perham, Battle Lake, Frazee, New York Mills and Wadena came together to hear about jobs and careers available with various businesses such as engineering, manufacturing, management, health care, culinary and more. Students moved through several mini-sessions in career fields of their interest throughout the day. There were 50-plus presenters.

“The response was excellent; we’re getting better at this,” said Erin Anderson, PHS activities director, adding, “We went through more hot dogs and sloppy Joes than I’ve ever seen.”

Marine and Army National Guard representatives, along with Rural Minnesota CEP and 11 colleges, were on hand at the event.

Representing Perham area businesses were staff from: Kit Masters; Apex Engineering; KLN Family Brands; Karkela, Hunt and Cheshire, PLLP; Bongards; Hammers Construction; Thru Him Photography; Mortenson Construction; Perham Family Dentistry; Arvig; Lund Prototype Shop; The Brew; and Perham Ambulance.

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Sharing his love of the culinary arts as a first-time presenter, Henre said he thought the event was a good use of his time.

“Talking to kids is good,” he said. “I asked for a show of hands and about three (kids) had thought about the culinary field.”

Though only at the Brew for a year, Henre has extensive culinary experience working at state parks and ski resorts.

“I like it at the Brew,” he said. “I want to someday own a business like (the Brew).”

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