Old Colony Archives
These students take orders
You won't hear any growling (stomachs, that is) at the Cougar's Den, where dining and learning go hand-in-hand
By Erica Plouffe, Standard-Times staff writer
November 14, 2001
The hot grill sizzled with the lean, fresh ground beef, soon destined to land, dripping with cheese and tucked into a bun, in the hands of a hungry patron.
Meanwhile, a studious chef added a parsley garnish and garlic bread to the day's piece de resistance, lasagna, before it was served hot and on time to the high school soccer coach.
The well-stocked refrigerated case out front featured blueberry cheesecake, potato salad and penne pasta with broccoli and cheese. More than a few people hovered around the case until 10:50, when the restaurant opened. They depleted most items within 15 minutes of the second lunch bell.
Save for the bell, and the small window of time the Cougar's Den is open for business, it would be tough to determine that the wide assortment of entrees, sandwiches, salads and pastries were produced by culinary arts students at Old Colony Regional Vocational-Technical High School in Rochester, and not by a group of seasoned chefs.
Every school day, the chopping, prepping and saut–ing lessons students learn translate into a test much harsher than earning a grade: People actually eat the food they prepare.
So it's no surprise to find little horseplay and lots of fast-footed, evenhanded chef-apprentices and servers intent on producing between 60 and 80 well-prepared meals almost every day.
The restaurant is open for lunch Monday through Friday (except during vacations or holidays) from 10:50 a.m. to 12:15 p.m., and is now open to the public. Those who plan to dine there are asked to call ahead.
Beverly Clinton of Rochester was one of the early birds last week, eyeing the cheesecake and other sweets.
"It's delicious. I've come here for lunch before," she said. "The kids are great, it's clean and the food is excellent."
The program is designed to train students how to cook under a strict schedule, but the restaurant also allows students to see the relevance in their work, from presentation to menu selection.
"You gotta have an avenue for the food," said Chef-Instructor George Gregory. "It really takes into consideration the fine-dining aspects of the food industry."
Catering to the type of food people like is important as well, he added.
"Usually, we have a meat-and-potato crowd. They like something with substance: seafood, beef stews, and Italian food," he said.
Some days, students prepare swordfish or tenderloin or lobster bisque. Other days, traditional spaghetti and meatballs, a toasted BLT or egg salad sandwich is featured. The meal prices are arguably more than reasonable: Meal prices range between $1.50 and $3.50.
"It's a lot of pressure to learn what the business is firsthand," said Chef Ray Suarez, who oversees the day-to-day meal production. "I teach kids techniques that are adaptable. I teach the basic skills."
Baked stuffed shrimp and prime rib aside, regular patrons will tell you that the best part of a Cougar's Den lunch is that you can always have it for dinner too, long after the student chefs have left school and started shifts in area restaurants, sports practice or the library.
The secret is Meals to Go. Introduced last year, Meals to Go is a way for students to learn to prepare and present meals designed to be reheated.
But it's also designed for people who are in a hurry to pop into the restaurant, select a to-go meal, and eat it at their leisure.
The meals can vary from pasta and meat dishes to squash casseroles, made with fresh vegetables donated occasionally from area farms.
As Maryanne Walker, a special needs teacher and boys varsity soccer coach, dug into her lasagna, a student server dropped off a Waldorf salad, packaged to go.
"This is nothing new," said Ms. Walker. "I eat here every day," she said. "There is never a bad meal. I've come here for 14 years for breakfast, lunch and dinner. I'll have a meal to go."
Old Colony Regional Vocational Technical High School on North Avenue in Rochester can be reached at (508) 763-8011.