WE
WE TALKED
WE TALKED ABOUT THE MOST COMMON MISCONCEPTIONS ABOUT THE FIVE FREEDOMS IT PROTECTS.
>>> THERE'S A BIT OF A 4@4@WELL-
KEPT SECRET IN SOUTH PORTLAND.
>> PIGGY KAISER COMPARING WAVE
REVIEWS OF THE LUNCHEONS SERVED
AT THE 4@COMMUNITY COLLEGE.
>>> NOTHING LIKE A GOOD
RESTAURANT TO GET 4@ME OUT ON T
STREET.
THERE'S A RESTAURANT TO WAIT
AND A RATHER 4@UNLIKELY SPOT.
I.C.E.
IN THE MIDDLE OF A COLLEGE
CAMPUS AND ON MOST 4@FRIDAYS TO
AT THE SCHOOL YOU GOT TO CALL
AHEAD TO GET YOURSELF A TABLE
AT THIS ESTABLISHMENT.
IN ADDITION TO ENJOYING A MEAL
YOU GET TO BE PART OF TH4@E
EDUCATION OF THE STRESS OF THE
FUTURE.
>> INDUSTRY REPLETE WITH FINE
RESTAURANTS AND A BLOOMING
CORONARY RISK4@ THREE THIS
RESTAURANT COULD BE A
CONTENDER, BEAUTIFUL VIEWS,
ELEGANT PLACE SETTINGS,
METICULOUS PREPARATION, 4@
ATTENTIVE STAFF.
BUT LOOK AGAIN.
THE 4@ATTENTIVE STAFF ACTUALLY
ALL STUDENTS LEARNING ABOUT THE
FOOD AND HOSPITALITY INDUSTRY
AND THIS DINING ROOM IS 4@THEIR
CLASSROOM.4@
FRONT OF THE HOUSE AND BACK OF @
THE HOUSE AS THEY SAY IN 4@THE
INDUSTRY, THE MANY HANDS AT
THAT MAKE THIS DINING ROOM ARE
THOSE OF THE CULINARY STUDENTS
AT SOUTHERN MAINE COMMUNITY
COLLEGE IN 4@SOUTH PORTLAND.
AND ON MOST FRIDAYS AND DURING
THEIR SEMESTER, THEY LEARN BY
DOING.
PREPPING AND ASSEMBLING, 4@ONLI
COOKING, GREETING AND SEATING
CUSTOMERS AND LEARNING ON THE
JOB ALL ANGLES OF THE 4@
HOSPITALITY INDUSTRY.
IS A TWO-YEAR COURSE OF STUDY
LOVE THE 4@BASES AND CHEF
INSTRUCTORS.
THE FIRST YEAR COVERS 4@THE
BASICS.
>> IS ABOUT SKILL DEVELOPMENT 4@
AND FUNDAMENTAL BUILDING THAT
FOUNDATION OF 4@SKILLS.
>> THE STUDENTS IMMERSE
THEMSELVES IN THE THREE
CLASSROOM KITCHENS LEARNING
MEET BUTCHERING, KNIFE SKILLS
AND THE FINESSE OF BAKING.
>> THE SECOND YEAR WE ARE
STEPPING IT UP A 4@NOTCH AND
GETTING INTO THE RUNNING OF AN
OPERATION SO WE WILL RUN A
RESTAURANT, SERVE LUNCH ON A 4@
WEEKLY BASIS FOR TWO DIFFERENT
STYLES 4@OF SERVICE.
>> WHICH HER CHILDREN IS A
SECOND-YEAR STUDENT WHO HELPS
FROM CARIBOU AND TODAY HE IS
THE MACTRE D' FOR THIS FRIDAY
LUNCH.
>> IT'S EXTREMELY VALUABLE.
I WANT TO BE AS WELL ROUNDED AS
I CAN.
I 4@FEEL LIKE4@ I'VE NEVER SERV
BEFORE, I'VE NEVER DONE
ANYTHING FRONT HOUSE SO THIS IS
EXTREMELY VALUABLE TO GET THAT
PRACTICE.
IT'S OKAY TO MAKE MISTAKES
HERE.
YOU DON'T WANT TO MAKE
MISTAKES, BUT YOU DO.
IT IS REALLY NICE TO HAVE 4@THA
SAFETY NET.
>> PATRONS ARRIVE4@ AND 4@ARE
SEATED.
ORDERS ARE TAKEN AND LUNCH 4@GE
UNDERWAY.4@
AS GREETERS AND SURFERS, THESE
STUDENTS KNOW THAT THEY ARE
MAKING THAT FIRST IMPRESSION.
THE HOPE OF POSITIVE DINING
EXPERIENCE 4@STARTS WITH THAT 4@
FIRST SMILE.
AND ALL THE WHILE FACULTY
ME4@MBER JEAN TOOMEY IS WATCHIN
AND ASSISTING THE STUD4@ENTS AS
THEY 4@4@ENCOUNTER CHALLENGES.
>> THIS IS A WAY FOR THEM TO
COMMUNICATE WITH EACH OTHER,
WORK AS A TEAM OFTEN LIKE TO DO
IN BACK OF 4@THE HOUSE BUT BRIN
IT TO THE FRONT OF THE HOUSE IN
THE DINING ROOM SITTING.
FRONT OF HOUSE THINGS CHANGE ON
A DIME AND YOU HAVE TO BE READY
AND YOU HAVE TO BE ABLE TO GO
WITH THOSE CHANGES WITHOUT
BEING STRESSED.
>> YOU DEFINITELY NEED TO HAVE
PERSONALITY 4@4@AND FRIENDLINES
YOU NEED ALL OF THAT TO WORK IN
>> YOU DEFINITELY NEED TO HAVE PERSONALITY 4@4@AND FRIENDLINES YOU NEED ALL OF THAT TO WORK IN@
THE PUBLIC.
YOU WANT TO INVITE PEOPLE IN
WITH YOUR FACE.
>> VALERIE 4@ST. LOUIS CAME TO
THE PROGRAM WITH A PASSION FOR @
BAKING.
HER DREAM AT LEAST AT THE
MOMENT IS TO OPEN HER OWN FOOD
TRUCK SERVING UP SWEETS.
BUT THIS 4@CULINARY PROGRAM4@ I
TEASING OUT OTHER TALENTS
CULTIVATING SKILLS THAT WILL
ALLOW HER TO EASE 4@INTO ANY
FACET OF THE INDUSTRY.
>> THIS IS ALL BRAND-NEW TO ME.
THE HUSTLE AND BUSTLE OF
WORKING ON THE LINE AND BEING A
CHEF OF THE WEEK.
IT IS INTENSE, IT IS CRAZY.
I CANNOT IMAGINE DOING IT FOR
6+ HOURS.
>> TODAY'S LUNCH 4@WAS PLANNED4
SOURCED, 4@PREPARED AND SERVED
THESE STUDENTS, EACH NAVIGATING
THAT ROLE WITH INTERACTING WITH
THE DINER, AND GIVES YOU THE
REACTION TO THE MILL.
HAVING MAYBE SUCH AN OF THE
FOOD INDUSTRY IS BOTH A
BLESSING AND A CURSE FOR THIS
PROGRAM.
ON ONE HAND, HE HAS BEEN GREAT @
FOR RECRUITMENT.
A LOT OF KIDS ARE VERY
INTERESTED IN GETTING INTO THE
CULINARY INDUSTRY.
BUT SINCE IT 4@IS CESSNA4@
>> INDUST4@RY RESTAURANTS ARE I
NEED OF HELP AND STUDENTS MIGHT
CUT SHORT THEIR EDUCATION TO 4@
SIMPLY JUMP INTO THE WORK AND
START GETTING A PAYCHECK.
>> YOU WANT TO MAKE SURE YOU
GET ALL THE EXCESS FLOUR OFF.
>> THE GOAL IS TO PREPARE WELL-
ROUNDED STUDENTS THAT REALLY
KNOW WHAT IT WILL TAKE TO
SOMEDAY RUN THEIR OWN
RESTAURANT.
>> HAVE SELF-CONFIDENCE BUT NOT
TO OVERLY ARROGANT.
HAVE CONFIDENCE IN YOUR ABILITY
BUT AT THE SAME TIME BE OPEN TO
CRITICISM.
ARE 4@NOT JUST TRAINING TO BE 4
COOK NOW, WE ARE PREPARING YOU
FOR 4@4@YOUR FUTURE.
>> Reporter: STUDENTS IN THE
CULINARY PROGRAM RANGE FROM
RECENT HIGH SCHOOL GRADUATES TO
SECOND CAREER SEEKERS GRADING A
MIX OF BOTH AGE 4@AND EXPERIENC
EARLY IN THE SEMESTER THE
FRIDAY LUNCHES ARE BUFFETS AND
IN THE INTEREST OF ACCU4@RACY, @
WENT TO LUNCH A FEW WE4@EKS AGO
AND I CHALK IT UP TO REPORTER
RESEARCH.
THE LUNCH WAS DELICIOUS AND THE
STUDENTS 4@WERE ATTENTIVE AND
EAGER FOR FEEDBACK.
IT WAS GREAT FUN.
>> IT'S ONLY RESEARCH IF YOU
EXPENSE 4@IT.
>> WE WON'T TALK ABOUT 4@THAT
PART LATER THEY START AS A
BUFFET EARLY IN 4@THE SEMESTER
THEN LATER ON SOME OF THE MENUS
PART LATER THEY START AS A BUFFET EARLY IN 4@THE SEMESTER THEN LATER ON SOME OF THE MENUS@
ARE ACTUALLY RECEIVED 4@AND YOU
ORDER OFF THE MENU.
>> THEY ARE ESSENTIAL.
>> THEY STOPPED FOR THIS
SEMESTER AND THEY WILL START
AGAIN ON FEBRUARY 1 AND YOU
CALL AHEAD, THERE IS A PHONE
NUMBER WHICH WILL BE IN OUR 4@W
WRITEUP AND FOLKS CAN FIND OUT
MORE ABOUT THE 4@LUNCHES.
>> REALLY GREAT THEATER PROGRAM
FOR ALL OF THE RESTAURANTS IN
THE AREA.
>> IT'S ONE TH4@ING TO GET THE
EXPENSE