A Recipe for Success: ESBOCES Students Explore the World of Culinary Arts at SBU

Students from theEastern Long Island Academy of Applied Technology's ESBOCES program visited Stony Brook University to tour the West Campus dining locations and learn culinary techniques with the CulinArt team that manages the SBU Eats program. This collaboration reflects the teams' commitment to educating and empowering the next generation of culinary leaders in the areas of foodservice and hospitality.

ESBOCES Food Preparation/Service Instructor Joy Graf with Campus Executive Chef Kevin Kenny

The students who attended the SBU campus tour are enrolled in the Food Preparation and Service program for Special Career Education (SCE) at Gary D. Bixhorn Technical Center in Bellport, NY. This program is one of about twenty SCE offerings designed to provide students with unique learning needs the opportunity to explore various career paths through practical, hands-on learning experiences.

"We are always looking for ways to connect with the community, and the CulinArt team provided an amazing learning opportunity for vocational training for our students. We are exploring ways to continue this collaborative program through internships for students to give them real-world experience to network, meet new people, and learn about the food service industry," explained Joy Graf, ESBOCES food preparation/service instructor.

During their visit, the students received a behind-the-scenes tour of the SBU Eats catering kitchen, East Side dine-in commercial kitchen, Roth retail locations, and the SBU Eats food trucks. They also participated in the SBU Eats teaching kitchen program. "We are excited to partner with ESBOCES to help students discover the possibilities within the culinary arts and hospitality industry. By providing hands-on experiences and professional guidance, we hope to inspire their confidence and prepare them for successful careers in this dynamic field," said Kevin Kenny, campus executive chef.

ESBOCES students from Gary D. Bixhorn Technical Center enjoy a day with CulinArt at Stony Brook University

At the teaching kitchen, students received instruction from Campus Dietitian Laura Martorano, Chef Morgan Elliot, and Executive Chef Kevin Kenny. They learned how to prepare summer rolls and bake pumpkin cookies while gaining knowledge about the nutritional value of each ingredient. The tour concluded with a family-style feast, thoughtfully prepared by Jacquie Greene, a ESBOCES alum and director of Roth Café, and her team. The students enjoyed dining at Roth, sampling the retail offerings, and taking home a to-go package.

The program's activities were thoughtfully crafted to equip students with transferable skills that are valuable across diverse workplace settings. "On behalf of ESBOCES, we are incredibly grateful to CulinArt for organizing such an exceptional day for our students. The thoughtful planning and hard work were truly inspiring, and the worksite tour left a lasting impact. We look forward to continuing this partnership!" said Carol Donohue, certified N.Y.S. work-based learning coordinator at the Eastern Long Island Academy of Applied Technology.

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