RG Drage culinary arts students to host annual Thanksgiving, Christmas meals
RG Drage Career Technical Center offers high school students the opportunity to learn vocations without the need to continue schooling after graduation. The school in Massillon offers many different programs, one of which is culinary arts.
Students learn all about the field and get hands-on experience. Part of the program includes preparing lunch meals for the public in the Harvest Room.
I caught up with Culinary Arts Instructor Dave Browne to learn more about the program, upcoming events and what guests can expect when dining at the Harvest Room.
Q. Can you tell me a little bit about the program and the main things students learn throughout it?
A. “The students come from our six feeder schools and other schools within Stark County. I have 24 juniors and 15 seniors this year.
“Students learn everything from basic, entry-level sanitation to fine dining and service. All aspects of the culinary arts world are talked about, demonstrated and performed during the two-year program.
“The students have an opportunity to do our early placement program as well, which gives them the chance to work at a real job and earn money while in the senior year. We have many students go to post-secondary education in the hospitality industry, and many students are offered high-paying positions after graduation from this school.”
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Q. What can guests expect when dining at The Harvest Room at RG Drage?
A. “Our menu changes every week, and we are always doing different foods. This week is our ’50s diner theme. We have had Eastern European menus, as well as our yearly Halloween spooky feast, which includes Boo Beef Stew and Transylvanian Goulash.
“We always open the winter season of the Harvest Room in February with our Chinese New Year Buffet with all homemade Chinese foods.
“Guests can expect a dining experience that is a learning environment first of all, and the students are all in school to learn this profession. We are always trying to show the students the proper way of service.”
Q. Can you tell me more about the annual Thanksgiving buffet? Are the students making any challenging recipes, or sticking to traditional items?
A. “Our Thanksgiving Buffet this year is set for Wednesday, Nov. 16 and Thursday, Nov. 17, with two seatings both days, at 10:30 and 11:30 a.m. The cost is $15.95 per person plus tax, and we only accept cash − no credit cards or checks, please.
“We always serve a traditional Thanksgiving buffet with all the trimmings and all food made in-house; no frozen pies or boxed stuffings here. Please call 330-832-9856, ext. 2344 to make reservations.”
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Q. Can you tell me about the Christmas meal?
A. “Our Christmas appetizer-and-dessert reception will be a new experience this year. We are putting our focus to appetizers and desserts with a few main courses in-between. It will be a buffet stations event with different tables of hot and cold appetizers, salads, breads, a main course or two and small desserts.
“Dates are Dec. 1-2, same seatings times and cost as Thanksgiving buffet. Please call to reserve your table today.”
This article originally appeared on The Repository: RG Drage culinary arts students to host Thanksgiving, Christmas meals
