paterson global foods
Jane’s restaurant has already earned a reputation for its gourmet fare.
I n most schools, classroom assignments are handed back after they’re graded. At Paterson GlobalFoods Institute, somebody eats them. That’s just how it goes at the new home of Red River College’s School of Hospitality and Culinary Arts program. Housed in the Exchange District’s restored 1904 Union Bank Tower, the school is modeled after the best culinary and hospitality schools in Europe. Its 300 students get hands-on experience in all facets of running a restaurant at the school’s two eateries, both of which are open to the public. “It’s an integrated learning process – the kitchen is the classroom, so the students are learning while they interact with the public,” explains dean Keith Müller. COOKING CLASS CULINARY ARTS SCHOOL MAKES THE GOURMET GRADE By Sherry Kaniuga
BIZ ’peg SUMMER 2013 14 |
Powered by FlippingBook