Annual scholarship dinner continues as takeout | Food
TRAVERSE CITY – Community members can get a taste of success at home this year as organizers moved the annual event to a take-away format.
The April 2020 event was canceled during the first pandemic-induced COVID-19 shutdown in northern Michigan.
Leslie Eckert, director of the Great Lakes Culinary Institute, said they were looking at “the transition to figure out how to still deliver something really neat” without losing the subject.
The cooking school tested this format in November with sausage boards to take away. Eckert said they quickly sold all 200 boxes and that she hopes their next event will follow.
She said staff and faculty direct the culinary students who put this event together. They learned how to select take-out containers, modify the menu with well-traveling groceries, and organize the pick-up portion of the event.
“It forced them to think about things that they would not have without this pandemic,” said Eckert. “Restaurants have scaled down their menus as less traffic is coming in. That really forced us to talk about this part of the food service.”
The guard crib – which translates as “cold kitchen” – offers sausage products and tinned food. The soup comes from Lobdell’s and baking students created various desserts for this year’s menu.
Although previous personal buffets included stations with worldwide cuisine, the take-out box highlights some starters.
“Taste of Success is really a global experience, so we offer four different regions in the box,” said Eckert. “It’s going to be a really nice experience.”
Jim Morse teaches World Cuisine and Guard Manager courses at the Great Lakes Culinary Institute.
Morse said it was challenging to host a take away event in an educational setting, but students learn valuable information.
“It shows students how to adapt to thrive during a pandemic and follow guidelines for safe use,” he said.
Each A Taste of Success package generously serves two people, Morse said. Warm-up instructions and a menu program are included.
“You can choose what to heat up on the first day,” he said. “I am sure there will be enough for a second day.”
The cost is $ 200 and all proceeds go to current or prospective students. Eckert said the funds will support students’ tuition fees or other things they need to be successful in the program.
“This is a great scholarship opportunity for our students and a great way to support our program,” added Morse. “This is the biggest student fundraiser that we have in the culinary program.”
About half of the available meals are already reserved, but people can order online. Pickup is from the Great Lakes Culinary Institute parking lot April 16-18.
A foretaste of success Guests are invited to attend the NMC Foundation’s Zoom event at 7 p.m. This includes student profiles, videos and photos of students in the kitchen, and success stories.
Call 231-995-1021 or email [email protected] if you have any questions.