2016-17 FOODS & CULINARY EVENTS
Fifth and Sixth Culinary Arts student chefs (not pictured: Holly Salome, Leon Woodward)
Third/Fourth Hours Culinary Arts student chefs (not pictured: Shanel McCarter)
On May 17, 2017 Chef Shepherd and three Culinary Arts student chefs catered an event at the Tomkins Community Center in Grosse Pointe Park for the Junior League. We extend our appreciation for utilizing the Lake Front Bistro and for the opportunity to allow our student chefs to gain relevent experience. We look forward to future catering opportunities.
The Celebration of the Arts event was a HUGE success! We appreciate the community support extended to the Art, Music, and Culinary Arts departments at South Lake High School. Thank you!
Our Culinary Arts students are multi-talented! Pictured below is artwork from our student chefs featured in the Celebration of the Arts. All are part of the Class of 2017. GO CAVS!
On Friday, April 21 the Culinary Arts students toured Center Stage Restaurant, located at Macomb Community College's Center Campus. Students were treated to an ice carving demonstration, a melon carving demonstration, and sampled salmon. They also toured a variety of kitchens, each one designated for a specific purpose in addition to meeting three chefs who are integral to the program and class. A Macomb Community College representative also gave a presentation about attending the college.
Our dessert chefs have been busy making culinary creations! Below is a Banana Cake and a Lemon Blueberry Torte!
Recently, Foods class created bread dough. They sampled their hard work by way of pizza!
On Thursday, March 30, 2017 the Lake Front Bistro catered Jefferson Middle School's 4th Annual Patriots Explore Professions Career Symposium. Staff, students, and guests were served pasta with selection of sauce, salad, garlic bread, and dessert. We thank JMS for their continued support of our program and students.
On Tuesday, March 28, 2017 students from Kennedy Middle School's Cognitively Impaired program visited the Lake Front Bistro for the 4th Annual Feast with Friends event. Kennedy students paired up with student chefs to prepare their own pasta meal and salad. They then decorated their own cupcake for dessert.
On Friday, March 24, 2017 Elmwood Elementary hosted an Open House. The Lake Front Bistro provided healthy snacks for the event including hummus and vegetables, fresh fruit, and chocolate covered strawberries. We appreciate the opportunity to be included in this exciting event!
On Tuesday, March 21, 2017 students who were nominated for the March Student of the Month were honored. They were served Chicken Marsala, salad, and Oreo Truffles. Congratulations to the chosen students and their families!
April 2 of each year is designated as Autism Awareness Day. South Lake High School raises awareness as well as funds by selling autism ribbons and bracelets for $1.00 each. Monies raised support those who are affected by autism. Some autism facts:
- 1 in 68 children are affected by autism: 1 in 42 are boys/1 in 189 are girls
- There is no cure for autism.
- There is no test for autism. It is determined someone has autism based upon observations, lack of meeting milestones as infants/toddlers/preschoolers, and evaluations.
- A diagnosis of autism can only be made by a medical professional experienced with autism such as a child psychiatrist, developmental pediatrician, or neurologist.
- 1 in 68 children are affected by autism: 1 in 42 are boys/1 in 189 are girls
- There is no cure for autism.
- There is no test for autism. It is determined someone has autism based upon observations, lack of meeting milestones as infants/toddlers/preschoolers, and evaluations.
- A diagnosis of autism can only be made by a medical professional experienced with autism such as a child psychiatrist, developmental pediatrician, or neurologist.
The Lake Front Bistro is available to cater events without even leaving the school! Below, the Michigan Schools and Government Credit Unit asked us to cater a luncheon for them. We provided the food and they provided the transportation! We appreciate their support of our students and program. Thank you!
Our second semester Foods class are learning about bread this week. Part of this unit is to create an animal out of bread. Tomorrow they will see their animals grow from yeast to beast!
Happy St. Patrick's Day! Below is our Shamrock Cake created by one of our chefs, Ms. Jacqueline. Great job!
Recently, a South Lake teacher, Ms. Guracech, celebrated her birthday in the bistro. Jacqueline, a Culinary Arts student with "black hat" status (second year in Culinary Arts) created the cake pictured below in her honor. Great job, Jacqueline, and Happy Birthday, Ms. G!
On Wednesday, March 1, 2017 Chef Shepherd and Culinary Art students catered a Blue and Gold event for Pack 1472. Elmwood Elementary's principal, Mr. Michael Fringer, was on hand to commend the hard work of troop leaders and parents in the creation of this troop. Pulled pork, macaroni and cheese, vegetables, potatoes, and salad were provided by the Lake Front Bistro. We appreciate the support from our community.
On Tuesday, February 28, 2017 the Students of the Month were honored for their achievements with lunch in the Lake Front Bistro. Congratulations!
On Thursday, February 16, 2017, the 1st Eats, Beats, and Greets event was held at South Lake High School. All schools in the district were represented. Culinary Arts sold as well as provided samples of pulled pork sliders and macaroni and cheese and sold bread and cupcakes. The event was well attended. We appreciate the continued community support of our program. Thank you.
Two Culinary Arts student chefs created this multi-layered Banana Split cake on behalf of the South Lake Education Association (SLEA). The cake was presented to the school board at the February 15, 2017 board meeting to honor all school board members' commitment to South Lake Schools.
On Monday, February 13, 2017, we hosted the Second Annual Meal Ready to Eat (MRE) Competition. Representatives from the U.S. Army supplied MREs for our Culinary Arts student chefs to use to create new entrees and desserts using ONLY the ingredients found in the MREs.
THIRD AND FOURTH HOUR CULINARY ARTS STUDENTS SHOWN ABOVE AND BELOW
PICTURED BELOW ARE THE JUDGES: MR. BEATO (PRINCIPAL OF SLHS), CHEF SHEPHERD, CHEF ELE SHEPHERD, SGT. WILDE, SGT. BOCA
FIFTH AND SIXTH HOUR CULINARY ARTS STUDENTS ARE SHOWN BELOW
On Monday, February 13, 2017, students in Foods collaborated to create a variety of cookie dough today. Chocolate chip cookies and Snickerdoodles will be baked and sampled tomorrow.
On Friday, February 10, 2017, South Lake Middle School and South Lake High School Mandarin teachers hosted a Chinese New Year Celebration. Chef Shepherd and Culinary Arts students were on hand to serve authentic Chinese food they prepared for the event. Go Cavs!
On Monday, February 6, 2017 the Michigan Schools and Government Credit Union hosted their second estate planning workshop in the Lake Front Bistro. We appreciate the community support and look forward to future events.
The second semester has started! We have a new Foods class that is starting off with learning about eggs. Students were able to make their own eggs this morning while learning about cholesterol, portion control, and how eggs are an economical purchase.
Our Culinary Arts students have been fortunate to learn decorating techniques under the guidance of Chef Elle Shepherd, former Culinary Arts instructor for Dearborn Schools. Students and their creations are pictured below. Special thanks to Ms. Shepherd for sharing her time and experience.
On Friday, December 16, 2016 Chef Shepherd and our Culinary Arts students traveled to Madison Heights to cater a Christmas party for senior citizens. The SLHS singing group, the Ohanas, also joined them and provided the entertainment. The event was enjoyed by all and appreciation for our students and their efforts was shared. We look forward to future catering opportunities!
At some point during this school year, construction will begin on the new bistro! This is an exciting event and one that could not have happened without the support of our community and patrons. THANK YOU!! Any upcoming changes to our schedule that construction causes will be shared here as well as via email.
Also, we look forward to opening the "SOUTH LAKE BISTRO" a/k/a Lake Front Bistro in early October. You may notice the name Lake Front Bistro being used throughout the construction of our new restaurant; however, when the new restaurant is open for service, it will be officially referred to as the South Lake Bistro. Below is a picture of the plans for this endeavor.
We look forward to serving you in the future. Happy Holidays!
Also, we look forward to opening the "SOUTH LAKE BISTRO" a/k/a Lake Front Bistro in early October. You may notice the name Lake Front Bistro being used throughout the construction of our new restaurant; however, when the new restaurant is open for service, it will be officially referred to as the South Lake Bistro. Below is a picture of the plans for this endeavor.
We look forward to serving you in the future. Happy Holidays!
On Wednesday, December 7, 2016, Chef Shepherd and seven Culinary Arts student chefs attended the 5th Annual Michigan Schools & Government Credit Union's Dessert Competition. The following pictures display the dessert as it evolved. We took Third Place, earning a $100 donation to our culinary program!
CHOCOLATE MARSCAPONE MOUSSE TORTE
Chef Shepherd and student chefs catered to 125 people who attended the MCSBA Dinner in South Lake High School's cafeteria on Tuesday, December 6, 2017.
Our student chefs are encouraged to create delicacies for their families. Pictured is a student chef, Trenton, who created a peppermint cake for his family for Thanksgiving. Great job, Trenton!
Chefs come in all sizes! Chef Dylan recently was invited to create his own dessert!
Service with a smile! Ms. Rebecca, a senior who is also a second year student chef, works hard to deliver dessert with a smile during a busy service!
Recently, the Lake Front Bistro has been fortunate to be visited by a musical group called The Ohanas (means family). The group is part of a performing arts class that Mr. Kubinski, the new band teacher, created. The young ladies that play the ukelele are current band students fulfilling a requirement to learn a second instrument. The singers and band students decided to collaborate and The Ohanas were born! We hope you have an opportunity to hear the beautiful music they generate while dining in the bistro in the future. Kudos to Mr. K for creating the performing arts class! Go Cavs!
On Monday, November 14, students nominated for the October Student of the Month Award were treated to lunch in the Lake Front Bistro. Congratulations to the following students:
9th Marcaiya Armstrong
10th Isabelle Casas
11th Kendra LeSure
12th Imran Rashid
9th Marcaiya Armstrong
10th Isabelle Casas
11th Kendra LeSure
12th Imran Rashid
On Tuesday, November 1, a few Eagles flew into the Lake Front Bistro....Elmwood Eagles! The five students who raised the most money for Elmwood Elementary's Walk-A-Thon were rewarded with a lunch at the Lake Front Bistro. Those five students were allowed to bring a friend. We want to congratulate the Elmwood Eagles on their awesome accomplishment of raising over $14,000.00! Go Eagles
Below is one of our student chefs creating a special dessert for Elmwood students who will be visiting the Lake Front Bistro on November 1. We look forward to serving them a special lunch of Bistro burgers and fries, Grilled Cheese, salad, soup, and dessert. Go Eagles!
Collaboration for a Celebration! Mr. Herman, SL Spanish teacher, collaborated with Chef Shepherd, allowing the opportunity for students taking Spanish to visit the culinary classroom and kitchen to create their own "Day of the Dead" bread while learning about the historical celebration honoring deceased loved ones.
Our student chefs are encouraged to invite their families in for lunch. Pictured is the DeSaussure family. The black uniform indicates a second year student ("black hats"). The white uniform indicates a first year student.
On Tuesday, October 25, 2016, Chef Shepherd's mother visited our Culinary Arts classes to demonstrate the art of decorating with icing. Ms. Shepherd modeled and then assisted students in creating roses with icing. Below is 5/6 Culinary Arts student, Cassie, showing off her newfound skill. Many thanks to Ms. Shepherd, who recently retired from teaching Culinary Arts in Dearborn Schools, for taking time to visit.
On Monday, October 17, 2016, the Lake Front Bistro hosted the Michigan Schools & Government Credit Union's (MSGCU) Estate Planning Workshop. Approximately 30 guests attended and dined on Slim Jims, Chicken Noodle Soup, and their choice of desserts. We appreciate the opportunity to serve MSGCU and their participants. We look forward to future opportunities.
Our first Student of the Month lunch took place on Monday, October 10. Congratulations to students who were nominated and chosen based on their motivation, accomplishments, and/or outstanding behavior. GO CAVS!
Some of our Culinary Arts student chefs, Daijon and Sandale, working hard to create cookies! SWEEEEEEEEET!
Below is a salad that Culinary Arts student, Leon, created with the guidance of Chef Shepherd. In addition to Culinary Arts and playing on our varsity football team, Leon has awesome wicked knife skills!
Students in Foods are pictured below creating Roux, a base for the five Mother sauces: Bechamel, Espagnole, Tomato, Hollandaise, and Veloute'.
https://www.youtube.com/watch?v=pJ0ipfRk_cY
Our Foods class is working on their egg unit this week. Students, under the guidance of Chef, were able to make eggs over easy OR scrambled, depending on their preference. Chef worked with students on how to crack an egg, how to cook an egg, how to flip an egg without the use of a spatula, and what spices/flavorings could be used.
Chef Shepherd and our Culinary Arts students attended the St. Clair Shores Farmers Market on Sunday, September 25 selling hummingbird muffins, zucchini muffins, and pineapple rhubarb pies. We appreciate the continuous community support for our program. Thank you.
As you can see from the pictures below, our Culinary Arts students have been assigned their jackets. Now that they are "official" student chefs, work begins with training them on the stations in the back of the house as well as how to manage and serve patrons in the front of the house. They will also continue working on measuring ingredients, knife skills, plating, baking, cooking, and using all appliances found within the restaurant. October 12 is our first day of service for the 2016-17 school year!
Above are some of our new Culinary Arts students learning and practicing the "farmer's cut", a cut that is utilized for soup ingredients. They are on their way to student chef status!
2015-16 FOODS & CULINARY EVENTS
On Sunday, May 22, 2016 Chef Shepherd and Culinary Arts students from South Lake High School's Lake Front Bistro sold fresh bread at the St. Clair Shores Farmers' Market located at Blossom Heath. It was a beautiful day for this event and was well attended. We appreciate any and all community support. Thank you. Go Cavs!
(photo credit to Chef and Mary Shepherd) |
Photo credit for above photo from the St. Clair Shores Farmers Market Facebook page. https://www.facebook.com/scsfarmersmarket/
Chef Shepherd recently received professional certification from the American Hotel & Lodging Educational Institute. He is now a Certified Hospitality Educator. Chef continues to "walk the talk" about continuing education through his own pursuits. Go Cavs!
On Wednesday, May 11, 2016, Chef Darrel Shepherd was honored by the Optimist Club at their 18th Annual Champions Banquet for his dedication to students and teaching as well as his community involvement. Go Cavs!
On Thursday, May 5, 2016 South Lake High School hosted their annual Celebration of the Arts. This event highlights the Art, Culinary, and Music departments, showcasing the talents and abilities of students throughout the district. The event was well attended by South Lake students, families, and community. Any and all support for our students and programs is appreciated! Go Cavs!
On Monday, May 2, 2016 the last Student of the Month lunch for this year was held in the Lake Front Bistro. Nominated students, their families, and staff gathered to recognize the accomplishments of the following student:
April
9th Dalisa McLaurin
10th Ashley Jeffcoat
11th Justin Zaremba
12th Antoinette McLaurin
May
9th Tyler Sarden
10th Gillian Skiba
11th Natalye Graham
12th Owen Hall
April
9th Dalisa McLaurin
10th Ashley Jeffcoat
11th Justin Zaremba
12th Antoinette McLaurin
May
9th Tyler Sarden
10th Gillian Skiba
11th Natalye Graham
12th Owen Hall
On Monday, April 25, 2016, students from Kennedy Middle School's Cognitively Impaired program visited the Lake Front Bistro for our 3rd Annual Feast with Friends event. Students feasted on Bistro Burgers and fries as well as yogurt topped with their choice of fruit. We look forward to students in Lake Shore High School's Cognitively Impaired program participating in the fall of 2016.
Credit to Macomb Daily Multimedia Journalist, Ray J. Skowronek for group photo above.
Credit to Macomb Daily Multimedia Journalist, Ray J. Skowronek for group photo above.
Please take a moment to congratulate the following students who were awarded Students of the Month for February and March, 2016. Their efforts will be celebrated with a luncheon in the Lake Front Bistro on Monday, April 18, 2016:
February
9th grade Jerimyah Vines
10th grade Damon Auchmuty
11th grade Avery Girven
12th grade Maddy Bird and Taylor Bommarito
March
9th grade Hannah Lias
10th grade Ray Hendrix
11th grade Amber Abram
12th grade Shyann Colton
February
9th grade Jerimyah Vines
10th grade Damon Auchmuty
11th grade Avery Girven
12th grade Maddy Bird and Taylor Bommarito
March
9th grade Hannah Lias
10th grade Ray Hendrix
11th grade Amber Abram
12th grade Shyann Colton
On Friday, April 15, 2016 Chef Shepherd and student chef Zivan visited Elmwood Elementary to serve healthy snacks to students who were recognized during Elmwood Elementary's Quarterly Recognition Ceremony. Pictured are Zivan and his brother, Nicholas, an Elmwood Eagle. Go Eagles and Go Cavs!
On Thursday, March 31, the Lake Front Bistro catered Jefferson Middle School's 3rd Annual Patriots Explore Professions career symposium. We appreciate the opportunity to be involved in this event since inception and look forward to catering future events in Lakeview Schools. Pictured are Chef Shepherd and Mr. Lavender, Principal of Jefferson Middle School.
Sometimes, it's just too difficult to walk by hot, freshly baked bread and not take in the aroma!
On Tuesday, March 29, Ms. Tiahna Hays from MSU's Nutrition extension visited our 2nd semester Foods class. She will be visiting for the next six weeks, speaking about nutrition and food labels as well as the sugars, fats, etc. contained in food. Pictured is a visual she brought to class indicating what a person needs to consume each day from each food group: 2.5 cups of vegetables, 2 cups of fruit, 6-8 oz. of grain, 1 cup of milk, 1 cup of yogurt, 1 piece of cheese (two thumbs together indicates the size of cheese needed), and protein (eggs, fish, beans, chicken, turkey).
Sunday, March 20 the SLEA will be hosting an Easter egg hunt at Elmwood Elementary. Pictured are Jelly Bean Brownies, donated by Darrel (a/k/a Chef) and Mary Shepherd.
On Sunday, March 13, 2016, Chef Shepherd attended the Livonia Culinary Tour on behalf of the Lake Front Bistro. Not only did this tour benefit Livonia Public Schools' Hospitality Program but it also benefited a 1981 SLHS alumnus who is also a chef involved in a car accident in 2015.
On Thursday, March 10, 2016, South Lake Middle School's 8th graders visited South Lake High School in anticipation of their Freshmen year. The 8th graders toured the building and visited tables set up in the gym designated to each curriculum department. We look forward to our future Freshmen a/k/a Class of 2020! GO CAVS!
On Tuesday, March 8, 2016, South Lake High School hosted an Open House. Chef Shepherd and student chefs from the Lake Front Bistro were on hand, selling fresh loaves of bread, Bistro Brownies, and soup. We appreciate any and all community support. Thank you to all who attended.
On Sunday, March 6, 2016, Chef Shepherd and student chefs participated in the Empty Bowls event at Assumption Cultural Center benefiting Cass Community Social Services.
On Monday, February 29, 2016, the Lake Front Bistro hosted the Student of the Month luncheon for December, 2015 and January, 2016. The following students were honored for their hard work and dedication:
December
9 Mary Dupuis
10 Kayla Hixon
11 Katie Hooper
12 Autumn Jefferson
12 Alyssa McNamara
January
9 Greg Harris
10 Kailey Catherwood
11 Rebecca Albrecht
12 Cameron Blizinski
December
9 Mary Dupuis
10 Kayla Hixon
11 Katie Hooper
12 Autumn Jefferson
12 Alyssa McNamara
January
9 Greg Harris
10 Kailey Catherwood
11 Rebecca Albrecht
12 Cameron Blizinski
On Thursday, February 18, 2016, students in Foods I compared and contrasted cookies they prepared in groups. They noted how the cookies smelled, tasted, and looked. Some of the comments shared concerned how some batches of the cookies were thicker than others as well as how others turned out flat/had spread.
Foods I is a half year class. We are able to engage and educate approximately 60-70 students during the school year about food. Recently, students in our second semester Foods class had an opportunity to create apple swans and learn how to create a carrot garnish.
On Tuesday, February 2, 2016, Chef Shepherd hosted a cooking class through the St. Clair Shores Adult & Community Education program. Participants created an entree', salad, and dessert. We hope the participants enjoyed the experience of creating, cooking, and dining with Chef!
On Tuesday, February 2, 2016, Culinary Arts student, Jerrill Eastman, along with his mother, and grandmother, prepared a delicious meal of Taco Lasagna and Ugly Duckling Cake for our 3/4 hour culinary students. The meal was delicious and appreciated by all. We encourage our students to bring their families into the restaurant to not only dine but also to share and prepare their own recipes!
On Tuesday, January 26, 2016, representatives from the United States Army visited our culinary students. While they were here to speak about the benefits of joining the service, they also brought along Meal Ready to Eat (MREs) packets for a "chopped"-type competition among the students in 5/6 hours. Below are pictures of students working in seven teams of two, striving to create the most tasty, unique meal using the ingredients from seven different MREs and any ingredients found in the kitchen. We want to thank our guest speakers for their time as well as their informative presentation.
On Thursday, December 17, 2015, Chef Shepherd, Ms. Marsha, and student chefs traveled to the National Church Residences/Madison Towers in Madison Heights to cater a Christmas luncheon. Thank you to Ms. Sharon who sought out our services for the event. We are happy and proud to have been a part of such a wonderful celebration. We are pleased that our student chefs were available to meet the needs of those in attendance and that staff were able to sit down and relax as well...the first time in four years we were told! Compliments received encompassed not only the wonderful food but the great service. Our student chefs anticipated and met the needs of those in attendance with smiles and enthusiasm.
This opportunity benefits our student chefs in a variety of ways. They gain knowledge and experience concerning time and costs involved in preparation, travel, set up, and break down. They also realize the importance of great service and customer relationships. We are proud of our student chefs, and look forward to future opportunities to serve the public.
This opportunity benefits our student chefs in a variety of ways. They gain knowledge and experience concerning time and costs involved in preparation, travel, set up, and break down. They also realize the importance of great service and customer relationships. We are proud of our student chefs, and look forward to future opportunities to serve the public.
On Monday, December, 14, 2015, Chef Shepherd, Ms. Marsha, and six of our student chefs traveled to Macomb County Intermediate School District to participate in the Michigan Schools & Government Credit Union's 4th Annual Dessert Competition. South Lake High School's Holiday Tort (pictured above) placed third out of six dessert entries and won a $100 donation to our culinary program from MSGCU. Go Cavs!
South Lake High School's Culinary Arts program was recently named to Sullivan University's 2016 Elite 50 list! For information about criteria needed to qualify, please visit http://pages.sullivan.edu/elite50/criteria.asp. To view the 2016 Elite 50 list, please visit http://pages.sullivan.edu/elite50/winners.asp.
GO CAVS!
GO CAVS!
Congratulations to our Students of the Month! Students are nominated by their teachers and are rewarded with a luncheon for themselves and family members in the Lake Front Bistro. Pictured are students who were chosen for the months of September, October, and November, 2015. GO CAVS!
It's that time of year! Student chefs and Chef Shepherd will again participate in the MSGCU Dessert Competition to be held on Monday, December 14 at the Macomb Intermediate School District in Clinton Township. Student chefs have been busy offering up their ideas and implementing same. Pictured is the first rendition of our Holiday Tort: a gingerbread base with an eggnog center and a chocolate topping with a chocolate garnish. With two weeks left until the competition, they will be hard at work perfecting their recipe and presentation.
Pictured below are two student chefs who worked their magic to create a holiday bread wreath as well as loaves of bread.
On Tuesday, November 24, Mr. Kevonian's Advisory class enjoyed a Bistro Burger lunch and Brownie Cake with an Eggnog center dessert in the Lake Front Bistro. They were the winners of our Bistro Blanket Drive. Congratulations!
On Friday, November 20, the Lake Front Bistro provided healthy snacks for students who were being honored at Elmwood Elementary's Quarterly Recognition Ceremony. Vanilla yogurt was provided with the choice of pineapples, bananas, granola, and/or cherries as toppings. Ms. Marsha and Holly, a student chef, were there to serve as well as witness the pride displayed by both the nominated students and their parents. Go Eagles and Go Cavs!
On Monday, November 16, 2015, Mrs. Jody Pollok-Newsom, Executive Director of the Michigan Wheat Program, and Mrs. Karina Spencer, Star of the West Milling Company representative, gave a presentation to our Foods and Culinary Arts students about all things WHEAT! They spoke about the types of wheat (soft red winter wheat used for items such as pop-tarts and soft white winter wheat used in items such as Kellogg's cereals). They also dispelled the myth that there is GMO wheat available. There is no such thing as GMO wheat. It cannot be grown nor purchased. They also discussed the use of drones to scour wheat crops for disease or pest problems allowing them to pinpoint specific areas and provide a more concentrated effort to eradicate same.
On Saturday, November 14, 2015, student chefs, Mrs. Tina Jamieson, and Ms. Marsha in addition to Chef Shepherd and family gathered in the Lake Front Bistro to create and package hundreds of Thanksgiving meals. These meals were then transported downtown along with donations received from the bistro's blanket drive to be dispersed by Chef Shepherd and his family to those in need. Many thanks to Ms. Cathy Clarke, Supervisor of South Lake Schools' Food Service, for use of hot boxes and to Ms. Renee Monaco, Transportation Supervisor for South Lake Schools, for use of the Cafe truck to transport donations.
It takes a village! GO CAVS!
(Photo Credits for some of the following pictures go to Stacey Hernandez and Mary Shepherd)
It takes a village! GO CAVS!
(Photo Credits for some of the following pictures go to Stacey Hernandez and Mary Shepherd)
Pictured is one of our student chefs who brought in a donation for her culinary class to enjoy. Many thanks to Pink Elephant Cupcakes (located on the corner of Doremus and Jefferson in St. Clair Shores) for the scrumptious Gingerbread Cupcakes with Lemon Frosting and signature Pink Elephant Cupakes!
Our student chefs are encouraged to invite their families in so they can have lunch with them. Pictured is one of our student chefs doing just that!
On Monday, November 9, 2015, Ms. Mary Kelpinski of the Michigan Pork Producers Association visited our Foods and Culinary Arts classes to speak about all things PORK! Students learned about how pigs are raised, cultivated, and processed. The presentation and accompanying videos and handouts informed students about how to cook pork, where certain cuts come from the body of a pig, and how pork can be a healthy option to add to consumers' diets.
Pictured with the DeSaussure Family are some of our other Culinary Arts students who also happen to be a part of South Lake High School's football team! GO CAVS!
Courtesy of their teacher, Journalism/Lancer editors enjoyed lunch in the Lake Front Bistro. Go Cavs!
Foods 1 students busy in the kitchen, practicing the art of slicing and dicing!
This year, the Lake Front Bistro is utilizing the Square Point-of-Service system. Patrons will now be able to pay by credit or debit in addition to cash. Student chefs will take orders via handwritten tickets or via a handheld mini i-Pad. We hope this system provides convenience to our patrons in addition to real world technological experience for our student chefs.
Chef Shepherd demonstrated the art of plate decorating to our third hour culinary chefs. Student chefs then practiced, serving decorated plates of sweet potato pie to their peers.
On Monday, September 28, 2015, Ms. Tiahna Hays, Program Instructor for the Health and Nutrition Institute, MSU Extension in Clinton Township, visited our Foods and Culinary Arts classes to discuss food labels and nutrition choices. Information about differences in saturated and non-saturated fat (saturated fat is any fat that is solid at room temperature and non-saturated fat is any fat that is liquid at room temperature), sugar, and sodium were provided. Students were surprised to learn how high the fat, sugar, and/or sodium content is in some of their favorite food items such as a McDonald's Crispy Chicken Sandwich (10 tsp. saturated fat, 1620 mg. sodium, 40 g. of fat, all of which provide 62% of daily allowance for one person). Discussion ensued about how to lower the above numbers with students suggesting different food choices with lower fat, sodium, and/or sugar, sharing meals, and/or eating the above item less frequently.
Ms. Hays also provided a cooking demonstration, making Pumpkin Pancakes with the assistance of some of our students. All students were able to sample the pancakes. Please click on the picture below for the recipe.
On behalf of our students, Ms. Marsha, and Chef Shepherd, we thank Ms. Hays for her time and knowledge. We hope she will visit again in the future.
Ms. Hays also provided a cooking demonstration, making Pumpkin Pancakes with the assistance of some of our students. All students were able to sample the pancakes. Please click on the picture below for the recipe.
On behalf of our students, Ms. Marsha, and Chef Shepherd, we thank Ms. Hays for her time and knowledge. We hope she will visit again in the future.
On Sunday, September 27, 2015, Chef Shepherd and family participated in the St. Clair Shores Farmers Market. Chef provided culinary samples of our fresh Vegetable Medley with Alfredo Sauce and Quinoa Risotto, both available in the Lake Front Bistro, in addition to flyers with general information about the restaurant.
On Saturday, September 19, 2015, the Lake Front Bistro attended the St. Clair Shores Made in Michigan Festival. Chef Shepherd and student chefs sold ALL of the culinary treats and bread offered. Thank you to the community for any and all support of our Culinary Arts program. It is appreciated. Photo credits to Tracie M. Thank you!
A new school year means new culinary chefs in the Lake Front Bistro! Chef Shepherd is pictured demonstrating knife skills for some of our 3rd/4th hour culinary arts students. We look forward to serving our patrons in October. GO CAVS!
2014-15 FOODS & CULINARY EVENTS
Students in our second semester Foods class recently learned how to carve apple swans as well as carrot garnishes. These activities not only offer visual appeal but also work on fine motor skills and hand/eye coordination.
On Tuesday, June 2, 2015, our remaining student chefs headed to Eastern Market. They had an opportunity to briefly tour the inside of a food truck, taste fresh honey, Middle Eastern cuisine, a variety of cheeses, and bakery foods. They also visited shops, booths, and boutiques that are housed there.
Chef and I were surprised and excited to be chosen as the Lancer's Person of the Year. We appreciate the community support given to South Lake High School's Culinary Arts program, the Lake Front Bistro, and especially to the student chefs who work hard to provide great food and a pleasant dining experience for our patrons. Thank you.
Community outreach is an important part of the Lake Front Bistro. Below is an overview of our accomplishments during the 2014/2015 school year. As this year of service comes to an end, we look forward to opportunities to serve students, staff, and our community in the 2015/2016 school year. GO CAVS!
Pictured here are our student chefs along with Chef Shepherd and Paraprofessional, Marsha Salome. Below is our 3/4 hour culinary class and above is our 5/6 hour culinary class.
Below are current pictures of the Lake Front Bistro. In the future, due to the passage of the recent bond representing community support, the bistro will be relocated. The mural shown below, a staple of the restaurant since its inception in 2000, may possibly/will be removed. Be sure to look for this picture, and others, in the new restaurant when it is open for service.
Pictured is a unique donation we recently received from a supporter of South Lake High School's Culinary Arts program, student chefs, and the Lake Front Bistro. It will be framed and displayed in the Bistro in the near future. Thank you!
Congratulations to the following Culinary Arts Student Chefs who were recognized during Honors Night on Monday, May 11, 2015:
3/4 Hours: 5/6 Hours:
Burrell Clark (12) - Honors Sidni Goodman (12) - Honors
Kylee Brys (12) - Honors Mariah Hill (12) - Honors
Tiaja Brown (11) - Most Improved Holly Salome (10) - Most Improved
The following Culinary Arts Student Chefs (also known as "Black Hats") were awarded medals for completing two years in the Culinary Arts program:
3/4 Hours: 5/6 Hours:
Jessica McClinton (12) Marcia McIntyre (12)
Brandon Cosky (12) Will Estell (12)
Ashlee Brown (12) Eric Fortune (12)
Savanna Krim (12) Michael Gaines (12)
Jamese Moore-Morgan (12) Deonte' Stott (12)
3/4 Hours: 5/6 Hours:
Burrell Clark (12) - Honors Sidni Goodman (12) - Honors
Kylee Brys (12) - Honors Mariah Hill (12) - Honors
Tiaja Brown (11) - Most Improved Holly Salome (10) - Most Improved
The following Culinary Arts Student Chefs (also known as "Black Hats") were awarded medals for completing two years in the Culinary Arts program:
3/4 Hours: 5/6 Hours:
Jessica McClinton (12) Marcia McIntyre (12)
Brandon Cosky (12) Will Estell (12)
Ashlee Brown (12) Eric Fortune (12)
Savanna Krim (12) Michael Gaines (12)
Jamese Moore-Morgan (12) Deonte' Stott (12)
STUDENT OF MONTH LUNCHEON - MAY 11, 2015
April
9 Milana Goodrich
10 Rebecca Albrecht
11 Robert Swetlic
12 Josh Jackson
May
9 Brandon Pruett
10 Larry Jenkins
11 Kaitlyn Wisniewski
12 Autumn Wieske
April
9 Milana Goodrich
10 Rebecca Albrecht
11 Robert Swetlic
12 Josh Jackson
May
9 Brandon Pruett
10 Larry Jenkins
11 Kaitlyn Wisniewski
12 Autumn Wieske
Vegetables are cleaned in water with a fruit and vegetable antimicrobial treatment. Pictured is a plethora of fresh vegetables that will eventually become salsa to be served at Elmwood Elementary's Open House on Tuesday, May 5 (also Cinco De Mayo) at 5:30 p.m. Only the freshest ingredients are used in Chef's kitchen!
On Wednesday, April 1, 2015, student chefs from the Lake Front Bistro catered Jefferson Middle School's Second Annual Career Day Luncheon. The menu consisted of pasta with choice of Marinara, Meat, or Alfredo sauce, rolls, salad, and fruit cups for dessert. We would like to thank Jefferson Middle School in Lakeview School District for the invitation and catering opportunity. GO CAVS!
On Monday, March 30, 2015, students from the Mildly Cognitively Impaired Program at Kennedy Middle School in Lake Shore School District visited the Lake Front Bistro for our Second Annual Feast with Friends gathering. Students chefs were paired with students from KMS and assisted them with our spaghetti luncheon as well as the creation of cupcakes. Fun was had by all. We look forward to the Third Annual Feast with Friends event next year!
Thursday, April 2, 2015, is Autism Awareness Day. During the month of April, the Lake Front Bistro will be participating in a district-wide effort to raise money for autism. For a $1 donation, patrons will receive an Autism Awareness ribbon.
On Thursday, March 19, student chefs visited another CTE restaurant, Bon Appetit, located in the Michael Berry Career Center in Dearborn Public Schools. This restaurant was built and opened eight years ago. This visit provided students with an opportunity to see another student-led restaurant in action in both the back of the house and the front of the house. Students also sampled Bon Appetit's culinary delights. This CTE program is open to juniors and seniors and Chef Shepherd is assisted by a paraprofessional as well as a job coach for those who may have special needs.
On Thursday, March 19, 2015, the Lake Front Bistro donated desserts for those attending the City of St. Clair Shores State of the City Address given by Mayor Walby at the St. Clair Shores Senior Center for Active Adults.
Pictured is a student chef finishing up the Bistro Bump, the Bistro's version of bumpy cake!
Pictured is a student chef finishing up the Bistro Bump, the Bistro's version of bumpy cake!
Congratulations to the following students who will be honored as "Student of the Month" with a luncheon in the Lake Front Bistro on March 23, 2015:
February
9 Jamyia Johnson
10 Austin Lawton
11 Collin Thuma
12 Brad DeBusman
March
9 Joe Kowalczyk
10 Steven Hedges
11 Chase Barch
12 Ryan DeBusman
February
9 Jamyia Johnson
10 Austin Lawton
11 Collin Thuma
12 Brad DeBusman
March
9 Joe Kowalczyk
10 Steven Hedges
11 Chase Barch
12 Ryan DeBusman
As you may know, the South Lake Schools' community recently showed it's support via the passage of a bond issue last summer. As a result, over the next few years, changes will be implemented. One of those changes will be a relocation of the Lake Front Bistro as well as the kitchen and classroom utilized by the Culinary Arts Program. The photo to the left highlights the proposed changes and relocation. We look forward to this transition and hope that our community will continue to support not only our Culinary Arts Program and the Lake Front Bistro but all programs within South Lake Schools. All support is appreciated and vital to the success of students and district which benefits our community.
On Tuesday, March 3, 2015, South Lake Middle School's 8th grade students toured South Lake High School. Academic areas, Career Technical Education (CTE), clubs, and athletics were featured as well as a tour of the school. We look forward to our future freshmen, the Class of 2019!
Go wild for our Banana Cream Pie accompanied by our delicious chocolate chip cookies adorned with chocolate mousse!
Our beautifully dressed Key Lime Pie!
We appreciate our bus drivers in South Lake Schools and value their support of the Lake Front Bistro. Thank you to the Transportation Department for your hard work and dedication to students!
Culinary students have access to a classroom library consisting of cookbooks that have been donated by our community over the years. Students utilize the cookbooks to plan restaurant menus and for classroom assignments.
Thank you for any and all donations!
Thank you for any and all donations!
On Tuesday, February 10, student testing and scheduling took place at South Lake High School. Juniors prepared for future ACT testing with a practice test. Sophomores and Freshmen had NWEA testing as well as scheduling for next year's classes. The Culinary Arts Department hosted the Freshmen on a rotating basis. They created (and consumed!) apple swans as well as decorated (and consumed!) their own cupcake. Freshmen were also introduced to the Lake Front Bistro's kitchen and restaurant. We hope our Freshmen will consider taking Culinary Arts as they move through their remaining years here at SLHS.
South Lake High School hosted another successful Arts, Beats and Eats event on Friday, February 6, 2015. We would like to thank all who stopped in and supported the Art, Culinary, and Music Departments. Community support is important and appreciated.
GO CAVS!
GO CAVS!
Gabby and Robert, Lancer staff/reporters, covering the big event while also supporting the Culinary Arts!
On Monday, January 26, 2015, the Lake Front Bistro hosted the Students of the Month luncheon for December, 2014, and January, 2015. Congratulations to the following students on their academic achievements:
December January
Gillian Skiba (9) Leah Payne (9)
Ryan Smith (10) Dalano Horn (10)
Khalil Rogan (11) Mark Smith (11)
Errol French (12) Monica Sanchez (12)
December January
Gillian Skiba (9) Leah Payne (9)
Ryan Smith (10) Dalano Horn (10)
Khalil Rogan (11) Mark Smith (11)
Errol French (12) Monica Sanchez (12)
Please consider utilizing the Lake Front Bistro for your catering needs. We can provide on-site catering for luncheons OR you can place a catering order via email or phone to be picked it up. Please contact us for more information.
Each year, there are two Foods classes offered. The first class is in session from September through January. The second class is in session from February through June. As our first session comes to an end, students recently learned about garnishing techniques and practiced them in the classroom. We hope these students enjoyed learning about new foods, culinary techniques, measurements, utensils used in a kitchen, preparation of food, cooking food as well as learning about other areas of the world and the foods that are unique to each.
We look forward to meeting and teaching a new group of students about food and culinary techiques starting January 26, 2015.
We look forward to meeting and teaching a new group of students about food and culinary techiques starting January 26, 2015.
Students in Foods prepared cookies to take home over Christmas break. Christmas wreaths, gingerbread men, and decorated sugar cookies were plentiful!
We wish everyone a happy, restful, and safe holiday season!
We wish everyone a happy, restful, and safe holiday season!
On December 15, 2014, the Lake Front Bistro hosted the Student of the Month luncheon for the months of September, October, and November, 2014. Congratulations to the following students on their achievements and nomination:
September November
9th Josh Shepard 9th Makayla Gricius
10th Markel Gray 10th Ernest Yarbrough
11th Kayla Brown 11th Jasmine Sackyta
12th Jasmine Forbers 12th Ronnie Horton
October
9th Mackenzie Orzechowski
10th Cameron Sanders
11th De'Jah Weems
12th A'Sha Jones
September November
9th Josh Shepard 9th Makayla Gricius
10th Markel Gray 10th Ernest Yarbrough
11th Kayla Brown 11th Jasmine Sackyta
12th Jasmine Forbers 12th Ronnie Horton
October
9th Mackenzie Orzechowski
10th Cameron Sanders
11th De'Jah Weems
12th A'Sha Jones
On December 15, 2014, Chef Kaye, a representative from Sullivan University, visited our Foods and Culinary Arts classes. She spoke about the benefits of attending Sullivan University, a culinary school located in Kentucky:
- an Associates Degree can be obtained in 18 months instead of the traditional two years;
- a Bachelors Degree can be obtained in three years instead of the traditional four;
- school is in session Monday through Thursdays leaving the busiest restaurant days open (Fri., Sat. and Sunday brunch)
- Quarters are 11 weeks long.
- an Associates Degree can be obtained in 18 months instead of the traditional two years;
- a Bachelors Degree can be obtained in three years instead of the traditional four;
- school is in session Monday through Thursdays leaving the busiest restaurant days open (Fri., Sat. and Sunday brunch)
- Quarters are 11 weeks long.
The Lake Front Bistro now sells the school newspaper, The Lancer, for $1.00 each. Any and all support of students and programs at South Lake High School is appreciated.
Student chefs are encouraged to bring in their families for lunch. Chefs are allowed a one-time free meal when dining with their families.
On Wednesday, December 10, three student chefs and Chef Shepherd represented South Lake High School's Lake Front Bistro and SLHS's Culinary Arts program when they participated in the 3rd Annual Michigan Schools & Government Credit Union's (MSGCU) Dessert Competition. The Lake Front Bistro placed second, earning a Silver Medal and $200 towards the culinary program. Congratulations, Cavs!
(Photo credit given to Mr. John Thero)
(Photo credit given to Mr. John Thero)
Below are pictures of student chefs in action representing South Lake High School's Lake Front Bistro at the MSGCU Dessert Competition. The first picture is our chefs plating our Raspberry Decadence dessert. The next picture is of our competitors' submissions alongside ours. The third picture is of student chefs that participated.
On Wednesday, December 10, 2014, Staff Sargeant Paul Gardner of the United States Army visited student chefs to discuss a career in the armed forces. He explained the necessary requirements to be accepted into the service as well as the benefits of serving.
The Before: Bread dough prepared and presented by a student chef.
The After: Warm, soft, fragrant, and delicious bread!
The After: Warm, soft, fragrant, and delicious bread!
Bakers in the Lake Front Bistro preparing dough that will eventually become cinnamon bread.
Chef utilized a cinnamon bread form pan that has been in his family for at least 50 years and was used in his family's bakery.
Bread baked for display in the Lake Front Bistro.
Occasionally, fresh bread is available for purchase at the Lake Front Bistro. We also accept pre-orders for rolls and/or loaves of bread. Prices vary based upon what is ordered. Please call, email, or stop into the bistro for more information.
Fresh Challah Bread!
On Saturday, November 22, 2014, student chefs from South Lake High School’s Lake Front Bistro, Chef Shepherd and his family as well as Paraprofessional, Marsha Salome, provided Thanksgiving meals for the homeless in a coordinated effort with the Eimers Foundation. After preparation and packaging were completed, the meals were transported and shared at the Neighborhood Service Organization located at 3430 3rd Street in Detroit. Chef Shepherd stated, “This opportunity allows our student chefs to raise awareness about homelessness and to positively affect change."
|
Students in our Foods and Culinary Arts classes were treated to a special visit from Coast Guard Foods Service Specialist 1, Mr. Brian Essler. FS1 Essler (rank) has been a chef with the U.S. Coast Guard for 18 years. FS1 Essler shared how important the position of chef is, stating that he is partly responsible for morale. If the food is not enjoyed, the morale can be/is negatively affected. FS1 Essler also indicated how important math is to a chef. FS1 Essler utilizes math to figure the amount of food necessary to feed approximately 200 people four meals (breakfast, lunch, dinner, and a fourth meal at night) for $16 each day. Budgets and meal planning take place before deployment and are determined by a menu review board that consists of people from each department who suggest and decide meals ideas. FS1 Essler assisted students in the preparation of Baked Sweet Potato Fries and Three Cheese Crustini. Thank you for your time and insight as well as the tasty food, FS1 Essler!
The Three Cheese Crustini before it hit the Pannini Press.....
and the Three Cheese Crustini after!
Remarkable Raspberry Chocolate Cake!
Salome's Savory Sea Salt Ice Cream!
Sensational Chef's Salad!
Positively Pleasing Pineapple Cheesecake!
Marvelous Mini Upside Down Pineapple Cake!
Julia Child's Beef Bourguignon!
Beautiful Butternut Squash Bisque!
Pleasing Potage Crecy a/k/a Carrot Soup!
Student chef preparing soup for service.
South Lake High School's Marching Band qualified for State Finals on Saturday, November 1, 2014. The Lake Front Bistro was asked to provide their famous Millionaire Brownies for the band. Sidni, a Culinary Arts student as well as a member of the marching band's Color Guard, helped create and planned to serve these treats at the State Finals. GO CAVS!
Lucious Mama Vitale's Lasagna! Buono!
Awesome Apple Pie served warm or cold!
Crazy good Coconut Creme Pie!
Sumptuous Slim Jim!
Stracciatelli (Italian Egg Drop) Soup
Rockin' n' Rollin' Raspberry Cheesecake!
Come join us for Korean Beef Tacos!
Student chefs are encouraged to invite their families to dine in the Lake Front Bistro. Chefs are then able to sit down and enjoy a one-time free meal on Chef!
Tasty and tastefully dressed Coconut Cream Pie!
Our beautiful and delicious Greek Salad!
Creme Brulee'...warm and scrumptious!
A few of the desserts we are offering our first week of service are pictured here. The Oreo Balls and Chocolate Mousse are beautifully plated as well as garnished.
Students returning to the Culinary Arts program for a second year are identified by their black hats.
On Monday, September 15, 2014, a representative from Johnson & Wales University visited the Culinary Arts classes. The representative spoke to students about attending Johnson & Wales and also demonstrated how to create Minted Strawberry and Vanilla Bean Trifle.
Chef Shepherd always says, "Play with your food"! Students in Foods and Culinary Arts learn the names and types of cuts that can be used in the presentation of food. They are provided an opportunity to practice some of these cuts when creating dishes in the classroom and/or in the kitchen.
Students in Foods recently created "pizza" using watermelon, raspberries, grapes, kiwi, and coconut. This experience allowed students to think "outside the box"....pizza box that is!
Students in Foods class recently learned how to make Roux, a thickening agent. Roux serves as a base for a variety of sauces.
Student chefs in the Culinary Arts program created Bechamel, a white sauce, utilizing Roux that students in Foods class created.
Welcome back! We hope you enjoyed summer. Student chefs in the Culinary Arts program started off their school year learning carving skills in order to create visually appealing displays. Below, Chef Shepherd creates a shark out of a watermelon. Student chefs as well as students in Foods were provided the opportunity to utilize what they had been taught to create a swan out of an apple.
2013-14 FOODS & CULINARY EVENTS
On June 4, 2014, staff and students from Lake Shore school district's Kennedy Middle School's CI program were involved in the Lake Front Bistro's first "Feast with Friends". This experience allowed students from KMS the opportunity to practice life skills, social skills, and appropriate behaviors and expectations when in a restaurant as well as when working within a kitchen. This community outreach also created an opportunity for the Culinary Arts students/student chefs to mentor those who may have unique and/or special needs. We look forward to future visits. The "Feast with Friends" event was a success and more are scheduled to take place in the 2014-15 school year.
With the 2013-14 school year coming to a close, students from the Culinary Arts program are chosen to receive the "Top Chef" award. Chef Shepherd is pictured with the chosen student chefs whose names are engraved on a plaque that hangs in the Lake Front Bistro.
We appreciate our customers from the St. Clair Shores Senior Citizens Center. They were guests at South Lake High School's recent Senior Citizen Breakfast and were excited to find out about the Lake Front Bistro. We look forward to future visits!
Pictured are our Culinary Arts students/student chefs from the Lake Front Bistro cooling off in the kitchen after a hot day of service during this last week of operation. Good luck to our student chefs who are part of the graduating class of 2014!
On Friday, May 16, 2014, the Student of the Month luncheon for April and May was held in the Lake Front Bistro. We congratulate students on their academic achievements and are proud to be part of the celebration.
GO CAVS!
GO CAVS!
On Thursday, May 15, 2014, the Lake Front Bistro was proud to be part of South Lake High School's National Honor Society induction ceremonies. Student chefs served refreshments to the 82 newly inducted NHS members and their families/guests. Congratulations to all!
Working in a restaurant may/does require employees to have firsthand experience in all areas concerning the operation and/or maintenance of same. Students in the Culinary Arts program are well versed in a variety of areas such as washing dishes, food preparation, set up and clean up of kitchen and restaurant as well as restaurant service. Whether working in the "back of the house" (kitchen) or "front of the house" (actual restaurant), all positions are important and necessary for a successful restaurant. (Credit for four photos given to South Lake High School's Lancer/Journalism students.)
On Thursday, May 1, 2014, South Lake High School will host a Celebration of the Arts. This annual event provides an opportunity for parents and families as well as community members to visit South Lake High School to witness the accomplishments of students in the areas of art, music, and culinary. Please join us between the hours of 5 p.m. and 8 p.m. for a sampling of the fine arts found at South Lake High School.
On Tuesday, April 29, 2014, South Lake High School hosted their annual Senior Citizen Breakfast. Chef Shepherd and students in the Culinary Arts Program were pleased to be a part of this event. Student chefs provided support as needed and provided muffins on behalf of the Lake Front Bistro restaurant. They were also able to dine with guests, creating an opportunity for those in attendance to get to know students as well as South Lake High School more intimately.
Chef Darrel Shepherd, Culinary Arts Instructor and Chef in the Lake Front Bistro, and Mr. Matt Dishman, Director of Business Operations at South Lake Schools.
Veda Hall and Tina Jamieson, two very important people who work hard to help create and make the Senior Citizen Breakfast a success each year. Thank you!
The Mayor of St. Clair Shores and Administration for South Lake Schools also attended the Senior Citizen Breakfast. Pictured from left to right are: Mr. Matt Dishman, Director of Business Operations; Ms. Pam Balint, Superintendent of South Lake Schools; Mayor Kip Walby; Mr. Ted VonHiltmayer, Director of Human Resources and Public Relations; and Mr. John Thero, Director of Instruction and Assessment.
On Wednesday, April 23, 2014 student chefs from South Lake High School's Culinary Arts Program and the Lake Front Bistro catered Career Day at Jefferson Middle School in Lakeview school district. Chef Shepherd and staff were welcomed by Jefferson's principal, Mr. Lavender (pictured here with Chef), staff, and students. Lunch consisted of pulled pork, macaroni and cheese, green beans, cookies, brownies, and mixed fruit. We would like to thank Jefferson Middle School for the opportunity to serve them. GO CAVS!
Students utilized their culinary skills to create bunny bread.
Our Community...Our School!
www.whysouthlake.com
www.whysouthlake.com
Autism Awareness Day was Wednesday, April 2, 2014. South Lake Middle School sold cookies in the shape of puzzle pieces and awareness ribbons to raise money for the Macomb St. Clair Autism Society (macombasa.org). Chef and culinary students donated their time, talent, and facilities to assist in the efforts. Over $400 was raised and donated. GO CAVS!
On Friday, March 28, 2014, the Student of the Month luncheon was held at the Lake Front Bistro. We congratulate all students (one from each grade) who were nominated by their teachers and honored for their hard work and achievements. GO CAVS!
Students in the Culinary Arts program are encouraged to invite their families to visit the Lake Front Bistro for lunch. In addition to helping to serve their families, students are also encouraged to join them for lunch, as shown.
On Tuesday, March 18, 2014, South Lake Schools hosted a district-wide Open House at South Lake High School. All five schools in the district were highlighted as well as the Lake Front Bistro and the Culinary Arts Program. Chef Darrel Shepherd (pictured here) was present to meet and greet parents and community in attendance. Student chefs showcased their culinary skills as well as assisted in serving snacks and beverages. The Open House was well attended and compliments were plentiful. We would like to thank everyone in attendance. Your support is appreciated. GO CAVS!
On Friday, March 7, 2014, Ms. Joan Graham visited the Culinary Arts classroom and the Lake Front Bistro. She offered to share her expertise on restaurant service with students. Ms. Graham guided them through the process of preparing a restaurant for service, greeting patrons, and ending service. We appreciate Ms. Graham taking the time to visit South Lake High School to share her experience and advice with students.
On Tuesday, March 4, 2014, South Lake Middle School's 8th grade class attended an expo just for them! Each year the high school hosts this event to assist with the transition from middle school to high school as well as to showcase the variety of subjects and activities available to high school students. Students were impressed with Chef Shepherd's live demonstration of carving apple swans. They were also excited to sample the Lake Front Bistro's chocolate chip cookies. We look forward to next year and meeting the incoming Freshman class of 2014/2015!
Culinary Arts students recently "stretched" their imaginations, "rolled" up their sleeves, and created animal figures out of bread dough!
The Culinary Arts students and South Lake High School would like to thank the community for their support at the January 16, 2014 Cavalier Showcase of Arts Beats and Eats.
Culinary Arts students preparing for service at the Cavalier Showcase of Arts Beats and Eats.
Students demonstrating the art of creating apple swans.
On December 20, 2013, students from the Culinary Arts program/Lake Front Bistro were fitted for their new uniforms. This endeavor could not have been achieved without community support. Thank you for embracing not only the students in the Culinary Arts program and the Lake Front Bistro but South Lake High School. It takes a village...or in this case, a community! GO CAVS!
On December 2, 2013, Chef Kaye from Sullivan University visited the Culinary Arts program. She provided information about Sullivan's culinary and pastry programs as well as involved students in a demonstration of icing and decorating a faux cake.
On Thursday, November 7, 2013, students from South Lake's Culinary Arts program, under the guidance of Chef Shepherd, participated in Chili Wars 6. We are proud to share that we won the People's Choice Award! Go Cavs!
Below please find our award winning recipe. Enjoy!
Below please find our award winning recipe. Enjoy!
Garnishes are an important aspect of food presentation. The plate on the left displays samples of Chef Shepherd's garnishes. The plate on the right displays garnishes that students created in class. Great job!