Lindale culinary students recently traveled to Stephen F. Austin State University to tour the campus and get first hand experience on their culinary cafe . The trip was focused on exposing students to the college’s unique culinary program.
“The culinary setting at SFA is very nice and expansive, all of the equipment that the students have access to is wonderful and I know that training that they receive there is very comprehensive,” culinary teacher Mrs. French said. “The menu changes every time ,and I love to watch them try new things. I will definitely return to SFA’s cafe again in the future.”
Students were provided with the opportunity to explore the campus’ culinary classrooms and gain a greater understanding of how SFA operates. Students listened to multiple SFA representatives who explored what it means to be a “lumberjack”.
I would enjoy returning to the SFA dinner night because they act like such a great family that will just come around you and encourage you to explore your interests. Also the food was really good.
— Senior Summer Pruett
“I would compare the college setting to the high school setting by saying that colleges expect their students to hold a higher standard for themselves rather than micromanaging everything they do,” senior Summer Pruett said. “I would enjoy returning to the SFA dinner night because they act like such a great family that will just come around you and encourage you to explore your interests. Also the food was really good.”
Beginning with a guided tour of SFA’s kitchens, students observed some of the equipment they could be expected to use in the culinary field. One unique aspect of SFA’s culinary classes is that they have student driven curriculum, meaning the students determine the direction of the learning.
“I would compare the college setting to the high school setting because of the fact that the college obviously had a more formal feel to the environment where the high school is more relaxed,” senior Kora Testerman said. “I would like to return to the SFA dinner because it was a fun experience to eat here and the food was really good.”
Junior Lakaylia Grismore enjoys a well seasoned roasted chicken breast on couscous. The meal was completed with a pleasant basbousa cake for dessert.
The students concluded their trip with some fine dining at the SFA culinary cafe. The meal was Syrian-centric and featured a Syrian chickpea salad, roasted chicken breast on couscous with roasted red pepper coulis and paprika mint yogurt and basbousa cake for dessert.
“Experiencing the culinary setting in SFA was an almost surreal look into my possible future,” Testerman said. “My plans for the future are to go to college for culinary and to own my own restaurant.”
