Editor’s Note: Art & Graphics Editor Pierre Vargas and Entertainment Editor John Collins are part of the Restaurant Management program but did not take part in the writing or editing of this article.
Culinary and Restaurant Management courses have been popular at OH for many years as students put their skills to use for others. And there is a reason why they’re popular: the results are delicious.
Students in these courses have served teachers, staff, and students a variety of meals throughout the year.
Just yesterday, students in Restaurant Management served up the end-of-year barbecue for teachers, which included hot dogs, hamburger patties, grilled corn-on-the-cob, a variety of desserts, and more.
“It was nice to have control over what we served out to everyone,” said senior server Owen Sperlakis.
In addition to the more traditional barbeque, Restaurant Management serves more adventurous dishes around the globe: foods from Mexico, Asia, and Greece have been featured this year, along with many more as trials during class.
“[The menu] s really whatever the person serving decides,” said senior server Addison Taraz.
Restaurant Management is a student-run classroom, as they cook, serve, and have fun as a collective. Serving for teachers and staff is known to be a fun lunch anytime during 4a through 6b lunch periods.
Additionally, classes bake the famous cinnamon rolls that the student body smells in the hallway and are for sale to staff and classes that participate.
In all courses, the students really put on a show, cooking together in the back of the classroom. Servers plate and personally walk each meal to the guests as fast as possible so they get their meal with fast and respectful service.
However, the teachers aren’t the only ones getting a meal. The cooks prep an extra few plates for themselves after serving every guest in the room. The goal is to not let food get cold, and because lunch is short, each cook takes their part to prep each dish, leading to lots of movement and energy with an “all hands on deck” approach.
This means Restaurant Management, led by teacher Chef Tom Dwyer – the man behind the magic, is a lively class, teaching social awareness, speed, and hands-on skills in the kitchen.
“The students get to play the role of both the student and teacher,” said Sperlakis. “We all work on each other’s labs but when it’s your lab, you are the ‘teacher’ or manager of the class.”
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