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Well, the Spring Gala is actually an excellent opportunity for students to get a real life
experience doing a fine dining event. So, in school, you know, we're teaching by the
book, you know. We're teaching that this is a procedure to learn today, or an activity
or a technique or a method. The Spring Gala takes those lessons and actually allows them
to apply them in a real life setting, to put on something they can see from the very beginning
in concept to the customer's face when they get that plate, and that aha! moment of wow,
this looks so good. I think for the students, it's an opportunity to be outside of that
learning typical traditional classroom setting where it's the chef saying, "OK, everybody
you're going to do this right now," and grading them on that activity. This is that, you know,
we've planned this menu, we've planned this course, and now students get to get together
and do that stuff we talked about. So they're really cooking a whole food. We want our students
to really look back at it and think that this set the pace for how they do things in the
future, which is attention to detail, you know, really focused on quality and consistency,
and if they can take that same concept and those same beliefs and really bring them throughout
their career, they will be very successful.