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The Sizzle Squad

Michelle Frideres’ culinary class at ELC High School has an ambitious menu this semester

February 7, 2018
Amy H. Peterson - Staff Writer (apeterson@esthervillenews.net) , Estherville News

For the third year, Michelle Frideres' culinary class is firing up the foods lab's ovens to create tasty meals for the public. The cooking is one side, but Wednesday, the focus was on the business side as they priced out their meatloaf take & bake per unit for Friday's service.

Frideres said, "They price out meals, calculating how much it costs to make and pricing the meal to give us a profit margin."

This is not just an exhibition or practice; the Midget Caf is a working business, and the students involved are learning real-world skills.

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Jemmya McClane joined the class because she likes cooking, but said, "I want to make my own restaurant one day. This will help make that a reality."

The seven students in the class have spent the first weeks of the semester getting to know each other, working together, building the business side of their project, and preparing to make it work.

Dari Diaz took a class in restaurant management at Iowa Lakes Community College, and said that class inspired her to be part of the Midget Caf.

Jordan Roberts said he started cooking his freshman year. Now a junior, Jordan said the class will help if he decides to become a chef or for everything else he may want to do in life.

Evan Olesen and Zach Kilgore are in charge of next week's service of pulled pork.

Zach said, "I look forward to really serving the customers, talking to them."

Berenice Seguro said, "I really enjoyed the tailgate. It's great to be in a small class and get to know my classmates.

Frideres said, "This will be the first time we will make money."

Kaylee Froderman brings experience working for The Waterfront in Okoboji. Kaylee said she has been involved in serving up to 500 people at events.

Midget Caf will have updated menus during the semester. February's choices are: Feb. 2, meatloaf and cheesy potatoes take & bake: $12; Feb. 8, pulled pork sandwich, potato salad, oreo fluff: $7; Feb. 22 eggs, hash browns, sausage/bacon, fruit pizza: $7.

 
 
 

 

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