This marked the first time the campus community and public could eat there in person in more than two years due to the COVID-19 pandemic.
The program served a Southern menu featuring cornbread, grilled pork chops, Texas red chili, and bananas Foster.
“I think they (the students) did an amazing job,” said Martha Rivera, lead instructor in TSTC’s Culinary Arts program. “They worked hard, and they worked well as a team together. I think it is going to be an exciting semester.”
TSTC student Samuel Mitchell, of West, is working toward a certificate of completion in the Culinary Arts program. His role during the lunch was to grill pork chops.
He said getting hands-on experience in the restaurant provides experiences of good anxiety, stress and speed for cooking.
“It was fun,” Mitchell said. “It was very easygoing.”
Richard Brunn, of Waco, has been visiting the restaurant for events and lunches for several years. He said he saw friends who he had not seen in a while as he dined.
“I think the whole concept is great; they (the students) get a fully immersive experience,” he said.
Culinary Arts students plan menus, prepare meals and serve patrons to receive academic credit and gain experience in the fine dining field.
Future menu themes are Italian on Oct. 5 and Oct. 7, Mexican on Oct. 12 and Oct. 14, German on Oct. 19 and Oct. 21, Greek on Oct. 26 and Oct. 28, Thai on Nov. 2 and Nov. 4, and yet-to-be-determined menus on Nov. 9 and Nov. 11, Nov. 16 and Nov. 18, and Nov. 30 and Dec. 2. The restaurant will be closed the week of Thanksgiving.
The restaurant is open to the public, with reservations required. No same-day reservations will be taken on serving days. Reservations can be made by emailing email@example.com.
For more information on TSTC, go to tstc.edu.