Culinary Students Get Well-Rounded Fine Dining Experience Operating CNM Bistro
When you walk into the “Bistro” on the first floor of the Robert P. Matteucci Hall (RPM), you will feel as though you’ve been transported to an elegant five-star restaurant. Natural light pours into the room and bounces off the all-white table clothes while shining through the crystal glass wear.
CNM culinary students are dressed in black slacks and white cotton shirts, ready to serve you a delicious gourmet meal.
As part of the advanced culinary courses offered at CNM, students are able to practice their cooking and serving skills at the Bistro during various events with real diners, which provides a full understanding of the ins and outs of restaurant operations. The students rotate from “back of house,” where the cooking takes place, to “front of house,” which focuses on service and customer experience.
“We are teaching them proper guest services skills, but also how a restaurant manager or chef relates to the front of house staff,” says full-time Culinary instructor Chris Morosin. “By getting experience as a server, our hope is that the culinary students develop an appreciation for servers and for what makes an excellent customer experience.”
In addition to developing their serving skills, students get hands-on experience preparing and cooking food to order while being supervised by instructors who are professional chefs. Being able to work under pressure and manage stress is a valuable skill that will strengthen their professional resolve.
“It’s important for our students to get the real-world experience,” says Victoria Martinez, Academic Affairs Director for Culinary Arts, Hospitality and Brewing Programs. “They’re able to interact with actual guests and employ methods of upselling product and delivering thorough information about the dishes they serve.”
The students also get to practice their beer and wine pairing skills at the Bistro, which is an important aspect to the fine dining experience.
Advanced Culinary student Lexi Alire says that working in the Bistro has given her a better understanding of how a fine dining establishment works.
“There’s so much that goes into planning these high-end events,” she says. “Learning about the different types of silverware and glassware was a new experience for me, and I will be able to take that with me into the workforce.”
Students working in the kitchen get to prepare tasty eats like lobster bisque, baba ganoush, beet salad and hollandaise sauce.
“We get to create delicious food and it’s really nice that we get to apply our own creativeness in the kitchen,” says Advanced Culinary student Joselyn Allen.
Learn more about CNM’s Culinary Arts Program and Brewing and Beverage Management Program.