well there's a unique restaurant where
you can dine on several courses while
the chef's servers and others are
actually taking courses and this of
course happens to be at courses a
restaurant get it courses alright we're
joined by our friends from the Culinary
Institute of Michigan at Baker College
and Port Huron let me introduce you to
chef John stroke Minh and students Joe
Herrera and Wade brew Minh thank you
guys so much for being here all right so
you can't have a restaurant my courses
in the building and not have you guys
show us how to make something you're
each making something different chef
what are you making we're gonna be
making a crab cake today so this dish
right here this one right here yeah
those guys are gonna be working on the
slaw that's on the side there beautiful
beautiful I kind of did wreck it that's
okay the chef is here he can fix it so
what goes in the crab cake okay we've
got lump crabmeat green onion lemon zest
here okay all fresh ingredients yes
seasoned this this is kind of like the
old bay we make in-house so you would
tell me what's in it but our glories
you'd have to kill me and a little bit
of panko in there just a bit you didn't
put the whole thing no not the whole
thing
I had more if we need it about a
spoonful of mayo okay awesome so then
you mix that up yeah we're gonna kind of
mix up by hand here all right so you
want to get incorporated but you don't
want to break it up too much right you
want the crab to be nice I still want a
little bit of lumping right so while
you're doing that tell us about courses
restaurant courses restaurant is our
student-run restaurant within the
Culinary Institute all right also
speaking of hey guys you guys are both
students tell me what you're making and
then I want you to tell me what you like
most about the program let's start with
what you're making we're just making a
little slaw to go over top as you can
see how the other carb cake there it's
just consists of corn cherry tomatoes
there's some cut apples and celery also
have some candy kumquat here candied
kumquat just a couple there a little a
little sweet so we don't want it
overpower the whole slaw
nice then we have a little dressing that
we have there's a little bit on top here
I like how you said dressing you're not
gonna tell me what's in it are you
that's okay your secrets like it so tell
me what you guys love about the program
I love the great staff that we have
there it over the year that I've been
there it's pretty much becoming like a
second family for me okay
and you guys have won all kinds of
awards right chef we have yes for the
last four years we have been the ACF
student hot foods state champions cool
we've had students chef of the year for
the last that must mean the food is
really good I hope so tell us about
courses a restaurant once again it's our
it's our student-run restaurant within
the building there it's kind of a sick
the capstone course for the program
gives them some real-life restaurant
experience while they're still in school
well you're cooking up the crab cake the
slaw is ready to go guys tell me what
else we have here out on the table let's
start from here so from here we have a
just a filet just a tenderloin with a
potato pave and some vegetables chop
this over cuz this looks amazing like
just a filet but it's beautiful and then
what do we have here we have a salmon
along with the same vegetables that we
have over here okay um senators our crab
cake that we're making here that's right
and what do we have over by Jason's
starting on the top that's our asparagus
salad oh here by the steak up on the
wrong side I'm on the rug cited that in
front of that the panzanella salad just
so composed salad there all right so
we've got the crab cake is is cooking up
so what kind of careers are you guys
planning to pursue in culinary arts I'm
looking for like like a really nice
high-end restaurant Michelin star would
be something I'm looking for absolutely
I'm hoping to hopefully get into
teaching soon you know teaching I think
that'd be awesome very cool very cool
so the crab cakes smell amazing
yeah don't worry emergency averted that
was not the towel
all good we got this so crabcake is
cooking up everything looks beautiful
remind everyone one more time about
courses courses is located at two
thousand st. Clair Street right next to
the blue water bridge the other side of
Canada they're so open Wednesday through
Friday from 11:30 to 2:00 p.m. all right
and we Jason and I volunteer to taste
tests anything you need
if you're interested or know someone who
might be interested in learning new
culinary skills at Baker College at Port
Huron and its award-winning culinary
arts program visit their website go to
Baker dot edu slash Culinary Institute
or Port Huron thank you guys so much for
being with us thank you