Since the launch of our Culinary Arts program it’s continued to cook up intrigue and interest! This program offers more than a unique hands-on approach, recipes, cooking and kitchen skills. To that end, our culinary students—Nick, Lucy, and Lily got a rare opportunity to dive deeper into the world of food service with a field trip unlike any other.
Hosted by Seashore food distributor at the Wildwood Convention Center, the event brought together vendors representing every aspect of the restaurant and hospitality industry. From gourmet food samples, takeout containers, cleaning solutions to fun giveaways. The experience opened our students’ eyes to the countless moving parts that make a restaurant run smoothly.
Guided by their teachers and beloved local restaurant industry professionals themselves, the Gregorys, our students were able to speak directly with company representatives. These conversations gave them real-world insights into sourcing, supply chain management, and how chefs and restaurateurs make key decisions about what ends up on a plate.
Events like these are a powerful reminder that culinary arts are about more than just food—they’re about creativity, business, service, and teamwork. As our program continues to grow, opportunities like this field trip will play a vital role in helping students connect their classroom/kitchen learning to the vibrant world of professional food service.
