LIFESTYLE

Culinary students prepare meals for public: Worcester Tech's Skyline Bistro reopens

Barbara M. Houle
Correspondent
Baking students Gabriella De La Cruz, Sapnam Tamang and Shannon Ruiz strike a pose while making a dessert with apples at Skyline Bistro at Worcester Technical High School, which reopened to the public last week.

WORCESTER — The student-run Skyline Bistro in Worcester Technical High School reopened Oct. 13, after having been closed to the public for more than a-year-and-half due to the pandemic.

Kevin Layton, chef instructor/department head, said it was great to see community returning to the on-campus restaurant at 1 Skyline Drive, and students were “super excited” to greet them.

The student staff at Skyline Bistro at Worcester Tech.

Ironically, the pandemic that temporarily shuttered the bistro may have also created an opportunity for these students, who find themselves in high demand from restaurants struggling to fill jobs. 

Layton said many local restaurateurs and business owners are reaching out to Worcester Technical High School for co-op students.

Skyline Bistro is open from 10:30 a.m. to 12:30 p.m. Tuesday through Friday, at Worcester Technical High School.

Layton said at this time he hasn’t sent any culinary students out, but he’s hopeful that by next month the school will be able to help fill a gap.

“Students need to be ready to balance classroom theory with practical, hands-on experience,” he said.

A white board in one of the classrooms has a list of businesses looking for help, and I noted one of the restaurants has an executive chef who graduated from the vocational school’s culinary arts program.

Worcester Tech baking instructor Betty Casey talks with student Gabriella De La Cruz.

During the pandemic, chef instructors who teach hands-on courses found ways to make remote learning work, according to Layton. 

More:How area vocational schools maintained hands-on instruction during pandemic

During that time, students were taught fundamental techniques in cooking, baking, etc., and the chefs even got creative in Food Network-inspired chef competitions, said Layton.

The food prepared by the chefs were sold to faculty and staff who worked in the building, he said, adding there was great support. Worcester Tech's chef instructors include Kimberly Youkstetter, Chris O’Harra, Brian McNally and Betty Casey (pastry chef).

Alyssia Amparo makes cookies in the kitchen.

When the school reopened this fall, it was all about revisiting basic kitchen skills for culinary students, according to Layton.

“A refresher course,” he said. “When you think about it, freshmen who were just getting started before COVID are now juniors. This is especially an important year for seniors who are applying to colleges or looking for permanent jobs in the restaurant industry after graduation.”

The bistro is open from 10:30 a.m. to 12:30 p.m. Tuesday through Friday, and payment is cash only.

Go to techhigh.us for a link to information about weekly menus, etc.

Bistro reservations are recommended by calling 508-799-1964. Guests are asked to wear masks when entering the school building at 1 Skyline Drive.

A bustling kitchen at Skyline Bistro.

The bistro’s most recent menu included New England clam chowder and a crock of French onion soup; four salad choices including the new Southwestern Salad; sandwiches and wraps; burgers (classic, bacon cheese, black and bleu cheese, jalapeno and veggie); entrees (chicken Parmesan, fish and chips, New England baked scrod), specials and desserts. Baked seafood casserole (shrimp, scallop and crab) served with vegetable is an example of one of the featured specials.

Javier Montes ladles clam chowder into a container.

Culinary students also prepare “meals to go” sold in the school’s bake shop located on the main floor of the school.

The prepacked meals in refrigerated cases include items like shepherd’s pie, meatloaf, etc. The meals (one to two servings) range from $5 to $10. Soups, salads and sandwiches also are available.

The bake shop is a go-to for cookies and assorted pastries. The shop will take special occasion orders to include cookie and pastry trays. Call 508-799-1940, ext. 17544, for ordering information.  

Olivia Gonzalez and Cierra Rosado whip up a Caesar salad.

Next month, Skyline Bistro will continue the tradition of serving Thanksgiving dinner before the school recess. Layton said he expects the menu will be offered three consecutive days, “maybe four this year.”

The dinner is immensely popular, he said, and always sells out quickly. It’s by reservation only. The days the menu will be offered will be announced early next month.

Bay Path Tech restaurant curbside

At Hilltop Restaurant at Bay Path Regional Vocational Technical High School in Charlton, there's online ordering for curbside pick-up only. The lunch service began when the restaurant closed due to the pandemic. 

Marcie Wood, culinary arts chef instructor, said, “We all want to see the restaurant open soon, but we don’t have an exact date.”

Visit www.baypath.net for a link to the menu. Call (508) 248-5971 for more information.

And Cornerstone Restaurant & Café at Tantasqua Regional High School in Fiskdale is open to staff and faculty only, said Principal Mark Wood.

As for the restaurant’s reopening, Wood said it would be “ASAP.”

Stay tuned.

Mark Sansoucy retires from Bay Path

Congrats go out to Mark Sansoucy on his retirement after 27 years at Bay Path Regional Vocational Technical High School in Charlton, where he was head of the Culinary Arts Department and school varsity baseball coach.

Sansoucy ran the school’s successful Chili Chowdown fundraiser to benefit the team’s annual tournament trip. The competitive event attracted restaurants throughout Central Massachusetts.

In his retirement, Sansoucy said he is “enjoying spending time with the grandchildren.” He currently is back at Bay Path filling in for an employee on leave. Yes, he’s back in the kitchen!

And, don’t count him out when it comes to a Chili Chowdown in the spring.

Hooray for pasta!

Pasta lovers celebrate!

October is National Pasta Month, with Oct. 17 deemed National Pasta Day.

There are “approximately 350 different types of pasta around the world,” so there’s no problem when it comes to indulging in your favorite pasta dish.

More carbs when World Pasta Day rolls around on Oct. 25.

There’s no end to these “national holidays,” especially when it comes to food celebrations.

The online National Calendar Day lists calzone, cinnamon, deep-fried clams, vinegar, deviled egg, candy, nachos and bittersweet chocolate with almonds as a few of the things to celebrate in November.

Humbug Day is in December.

If you have a tidbit for the column, call 508-868-5282, or send an email to bhoulefood@gmail.com