Walking the halls of BHS are future doctors, entrepreneurs, firefighters and teachers. Our school is a platform that facilitates career development and success in the world beyond BHS. Students have access to programs and courses that launch future plans. Some find their aptitude in being a star athlete, artist, scientist or writer. However, the unsung heroes are in the kitchen. 

The Bistro is a student run restaurant located in room 1413, attached to the food service classroom. Senior Amanda Perry described the environment as “similar to walking into a typical cafe on main street.” 

A group of 19 students collaborate and manage the Bistro under the leadership of Robin Dawe, food service teacher of seven years. 

“Our main focus is career readiness,” said Dawe. “We touch on a little bit of everything, not just culinary and hospitality lessons but also business.” The students are exposed to a wide array of skills that prepare them for culinary pursuits beyond BHS. They make all the food, develop the menu, clean and prep the kitchen and dining room, present to classes coming to fine dining, wait on the customers, handle complaints and deliver lunches to the teachers. The program mimics a real-life restaurant with casual dining for the first half of the year, serving soups, sandwiches, and other foods. But, starting Feb. 1 the fine dining period begins where the students experiment with high- end cuisine. 

Every Thursday teachers can take their F block class for a three course meal. The cost is $12 per person. 

Customers at the Bistro were very impressed by their experience and meal after the first fine dining block of the year. English teacher Leanne DeCosta commented that the students on staff were accommodating and attentive. Many students don’t have experience waiting tables but by working at the bistro they develop such skills. The menu consisted of a wide range of options that would appeal to all students. “The chicken was fresh and well seasoned,” said DeCosta. Overall, the feedback was largely positive. “Better than cafeteria food,” joked freshman Sean Hansen. Another student senior Henri Martinez enthusiastically raved that the food was “absolutely amazing”  and rich in taste. 

The staff of the Bistro are dedicated to their craft. Dawe said, “A lot of work went into this meal– the [students] do everything and that includes serving.” Many students who are involved in the program plan to follow their passion for cooking after high school. Perry plays a prominent role in the Bistro and has been cooking ever since she was little. 

“Cooking was always something that interested me, I’d watch my mom cook and she’d let me crack the eggs,” Perry said. “As I got into cooking at BHS I realized this is what I want to do.” Perry aspires to work in  the culinary field as a sous chef. Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food is prepared quickly and is as delicious as possible. They also enforce food safety standards. 

Being involved in the Bistro is a great way to gain culinary experience. “Without this program I’d be thrown into a competitive and foreign environment and not know what to do,” said Perry.  “It’s fast paced and you have to be willing to work.”