Lake Superior State University has teamed up with the Les Cheneaux Culinary School to deliver a culinary arts certificate. The certificate will offer students a focused, one-year training and internship experience to learn the art of cooking under the auspices of master chefs. It also combines instruction in chef, kitchen, and restaurant management, along with specialized studies in canning and fermentation.
LSSU joins the Hessel, Michigan-based school, which was started in 2014 and features a 5,000 square-foot, state-of-the-art kitchen. The on-site restaurant can accommodate eighty-plus guests, and is open mid-May through early September. The entire menu is drawn up and prepared fresh daily as part of the training. The school lives by an industry trend towards farm-to-table and sustainability that seeks locally-sourced food.
Funding
We ask for your help to move forward in raising $200,000 for the Culinary Arts program, the proceeds of which will cover the enrollment shortfall predicted for the first two years, as well as provide scholarships to deserving students.
All gifts of $250 and above will be recognized on a permanent plaque at the Culinary School and LSSU’s Culinary Arts Donor Recognition web-page.
Farm-to-Table Means Sustainable
The public’s awareness of farm-to-table food preparation is growing rapidly. The need for sound global food production and experienced culinary professionals is expanding. Toward that end, our team is continuously hard at work locating new opportunities for our graduates.
Farm-to-table is a social movement we fully support, and is precisely how we operate. Farm-to-table fine dining played right into the burgeoning of sustainable agriculture in the region. The economy would be notably strengthened by supporting local growers and learning exciting new ways to utilize natural foods.
“If you’re considering a culinary education, look no further. The small class size, top of the line equipment, and commitment to supporting local and organic are qualities that separate this program from others.”
Carie Birkmeier
Class of 2015
