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.