Culinary Arts and Hospitality Students Cater for the Community

Culinary Arts and Hospitality Students Cater for the Community
Tash Davis

This Thanksgiving Break, Broadmoor Bistro students have provided pies, sides, and other dishes for people in our community. But their “Everything But the Turkey Sale” is only one project these Signature Program students complete throughout the year.

Did you know, in addition to serving meals throughout the year at the Broadmoor Bistro student-run restaurant, these Signature Program students also gain experience in catering and event management?

In one example this fall, culinary and hospitality students opened their doors  for the Northeast Johnson County Chamber (NEJCC). They hosted a luncheon featuring a buffet of spring mix salad, chicken tortilla soup, Italian ciabatta, chicken salad croissant, peanut butter, and chocolate chip cookies.  Under the guidance of Chef Steve Venne, catering and event management teacher, students produced all of the food served, maintained the buffet line, broke down the buffet and did all of the dishes. In the culinary curriculum, these events are called a ‘Professional Learning Event’ (PLE) and students are required to hold three per quarter.

The student caterers were met with a round of applause at this event as they were thanked and introduced by Shawnee Mission School District Superintendent Dr. Michelle Hubbard. 

Dr. Hubbard served as the event guest speaker, sharing the districts strategic plan update. 

“Students voices are so powerful” exclaimed Hubbard, “Our students served and participated in the strategic plan development, our Real World Learning partnership with Kauffman, and the development of our Portrait of a Graduate. Many of you here today --  our educators, administrators, community members and families all participated in this work.  We are people on a mission with unlimited possibilities with an engaged community and robust learning opportunities for our students.”

 Facilities like the Bistro provide that Real World Learning opportunity to students, Matt Ziegenhorn, culinary entrepreneurial leadership and community engagement instructor shared with the luncheon attendees.  

“When you take the learning out of a traditional classroom and take it into the restaurant, their evolution begins,” he added.

The restaurant class has been hosting outside visitors for roughly 25-30 dinners on Wednesday nights. Looking ahead to Spring 2022, the Bistro will host their guest chef mentor season once a month, January through April. Guest chefs from the Kansas City area, and around the country come in, share their story and cook a menu with culinary students. Click here for more information about the Broadmoor Bistro.