Chef Dan Scherotter left his upscale restaurant, Palio d’Asti, last July to help kids at John O’Connell High School learn how to work in the kitchen. Noticing the lack of skilled workers entering restaurants out of high school, Scherotter decided that he could help equip the next generation of “restaurateurs.”
Along with economics teacher Ruben Quezada, Scherotter has put together a double-period class that teaches students how to command a kitchen and run the business affairs of a successful restaurant. The class is part of a new “integrated” model of education at John O’Connell. Their goal is to “put academics into context, but also put the future into focus,” says Chef Scherotter.
On the menu this particular afternoon?
Mexican Egg Salad on sourdough with guacamole
Smoked Turkey with avocado and swiss on brioche with roasted pepper aioli
Mediterrenean Veggie with artichoke, heirloom tomatoes, black olives, white bean spread, Canandian bacon, fontina and caramelized onions on rye with mustard.