With such a comprehensive program and extensive facilities at their behest, the high school students’ quick fire but thorough induction into the fast-paced world of cuisine helps to endow them with skills useful in the professional world — no matter what direction they choose to go in.It's always great when local chefs and institutions take a first hand role in educating young people about the culinary industry. Not only will it expose more people to cooking as a career at a younger age but it will also show them what to expect when they get out into the industry, or even culinary school.
“Even though we call it is a classroom it is not — it is a working kitchen,†said Rod Blackner, Paso Robles food service director. “They are learning working skills and they are learning how to assimilate into a working environment. I just see huge growth in that because they learn how to work and it is not just here — they are fundamentals [the students] will use no matter what careers they pick.†- Pasa Robles Press