[Latin music playing]
(Jill Beauchamp)
I believe that our program here at Washtenaw
Community College in Culinary and Hospitality
is the program of choice in southeastern Michigan.
I know that’s pretty bold, but I just think
that if a student wants to learn both theory
and practice, we will allow for that. The
students are another huge strength of our
program.
(Andrew Willis)
I’ve worked in restaurants on and off pretty
much my whole life. I’ve worked in the back
of the house, the front of the house, I’ve
done other things in my career and just came
back to what I love.
(Cassondra Curtis)
I feel that I’m getting a lot out of this
program. Not only some great friends and a
great education, great experience, but just
memories that I can have for the rest of my
life.
(Jill Beauchamp)
Garrett’s Restaurant is a full service laboratory
classroom, where the students learn the art
of giving good service while taking the course
work along with it.
(Cassondra Curtis)
You actually get to run a restaurant. I know
a lot of colleges that have culinary classes,
but when I tell them about ours, they’re
like, ”Wow, that would be so cool.”
[Latin music playing]
(Zachary Hintalla)
For the past two years, my most memorable
experiences have both dealt with working at
Mardi Gras. It’s a blast each year.
(Carol Deinzer)
Mardi Gras is an annual fundraiser at the
College for the general scholarship fund.
It’s a huge opportunity for our students.
Not only do they get real-life experience
with serving hundred’s of people, they also
get the opportunity to work with chefs from
the outside, which just is invaluable.
0:02:32.750,0:02:31.750
[Latin music playing]
(Jill Beauchamp)
The most important factor, of course, is the
instruction. I think we have top-notch instructors,
both full time and part time.
(Cassondra Curtis)
My instructors are actually very wonderful.
They are really down-to-earth people, and
it makes it so much easier to ask questions
and be open and even to be a little silly
at times.
(Andrew Willis)
The instructors are just relentless. They’re
so tough. I mean, I can’t… I’m just
kidding.
(Terri Herrera)
I feel I have to get in with the students
instead of standing over lecturing. I have
to do it, be involved with them. And I feel
as though I get the most out of my students
when I teach that way.
(Paul McPherson)
I think what’s important about our program
is some of the opportunities that it presents
itself, not only a few of our specialty classes,
but the individualized attention that our
students get here — the counseling and the
advice and just the dedication from faculty.
(Terri Herrera)
I still feel as though I’m part of their
lives because, hey, I talked to you, I trained
you. I feel like they’re my children. It’s
just a passion that I have for teaching.
(Paul McPherson)
There’s always an excitement about being
a chef or being a pastry chef and being involved
in a very active industry.
(Gena Parker)
I feel that I will be sought after I’m done
with this program because I’ve learned so
much. I have qualities, I have confidence
in myself because of the program and what
I’ve learned.
(Zachary Hintalla)
The instruction here has definitely prepared
me to move on to what I’d like to do later
on in life: to run my own restaurant.
(Jill Beauchamp)
When I see a student find a career that they’re
passionate about, that is the greatest source
of pride for me.
