Bistro restaurant is a cauldron of simmering
energies. Students concentrate on assigned
naturally. Instructors move like drones, hovering
where needed, issuing corrections, instructions
and suggestions. Food is ultimately transformed
from mere ingredients into meals, but those
involved find it comes at some peril and requires
great patience.
cated in Beachwood High School,
next to, but separate from, the
school's cafeteria. It's open most
Wednesdays, Thursdays and
Fridays, 11 am 12:30 pm, and
operates through the labor of
students, under the supervision
of instructors, within the aegis
of the Excel TECC program. This
program involves nine area
schools, some of which house
technical career-training facilities,
with Beachwood hosting culinary
arts in addition to marketing and
early childhood education.
guys dressed in aprons, gloves
and hair nets or hats, preparing
orders placed by diners and for
carry-out, which is half the restau-
rant's business, according to in-
structor and chef, Kortez Wilson,
an eight-year veteran with the
program. Frequently, it's teachers
with limited time who prefer to
pick up orders and return with
them to their classrooms.
culinary newcomers.
the Swiss cheese closest to the
the top and bottom buns.
"Sharp!" declares a student
opened.
burger. The incident began when
Wilson told him the burger was
ready for the addition of cheese.
"Two slices or one?" the student
inquired. Two is the answer. "How
melted?" he wants to know. Then
the fire took precedence. The
melted cheese touched the grill's
flames. Wilson extinguished the
fire with a few swats of a spatula.
out dough for cinnamon rolls.
McHale, a culinary instructor with
the program for 23 years.
his book of images that captures
how all the dishes should look.
consequence.
centerpiece to the floor where it
broke into pieces.
through to the kitchen twice.
cups of croutons for his French
onion soup. He tripped and they
flew everywhere in the kitchen.
rant's budget is for supplies and
menu prices, yet reflects no labor
costs. Jobs that ordinarily would
receive remuneration include
cashiers, servers, bake managers,
cooks handling sautéing, grilling
and frying, sous chefs and dish
fications, which also translates to
six college credits. The program,
which extends over the junior
and senior years, meets daily
at Beachwood High School for
course and lab work. The first
year requires a fee of $295 for
uniforms, workbooks and certifi-
cations, and is devoted to on-site
training in the restaurant where
students develop basic skills in
food preparation, service and
sanitation.
paid internship for 12 ½ hours per
week, after school and on week-