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WESTFORD – Jeffrey Moon loves potatoes. He really likes them a lot.
So when the Shirley resident, a senior in Nashoba Valley Technical High School’s culinary arts program, came up with a menu for the school’s restaurant, The Stylish Chef, as part of his senior project, spuds became a staple. Substance.
Chef instructor Paul Wilson decided to standardize senior projects this year, requiring students to create a restaurant anywhere in the world and research a full menu for the restaurant – from appetizers to dessert. Each senior then becomes the head chef of Elegant Chef for a week, distributing tasks to their classmates and overseeing the preparation of the menu.
Jeffrey chose Montpelier, Vermont, as the setting for his bistro, The Moonlit Spud.
“I’ve always loved potatoes more than any other food, and since I love cooking so much, I thought I’d make my food feature potatoes,” he said.
Wilson didn’t want to say “see you later” to Tater.
“When Jeffrey told me the idea, I said, ‘OK, we can work within these guidelines.'” Wilson said.
And while Jeffrey was running the kitchen, Wilson played a secondary role.
“He is in charge. I’m a prep today,” Wilson said.
When the school reopens in late August, Wilson is set to revise his senior project proposal in Culinary Arts to raise the bar for what our culinary and hospitality students should be like when they graduate high school. experience”
In addition to creating an institution and choosing where to locate it in the world, students must research: the demographics of the location (population, average income, etc.); Types of business organizations (sole proprietorship, LLC, etc.); and what type of service the establishment offers (fast food, full service, etc.).
They must then create a profit and loss statement that includes expected income and expenses, a menu, an organizational chart with classmates filling the roles of sous chef, line cook, dishwasher, and more, and a marketing plan.
Wilson felt that the quality of senior projects had decreased in recent years, so he released the new format in the summer.
“The senior project should show an overview of what has been learned over three and a half years,” he said. “And I wanted to help them jumpstart the project before April, as opposed to when they were waiting to start the project and then cramming. Most of them took ownership of it and were proud to serve their food.”
Jeffrey’s potato-filled menu includes Peppered Beef and Potato Stew, Chili Cheese Fries, Stuffed Baked Potatoes, Sweet Potato Gnocchi, Lactose with Steak and Eggs, and of course, Sweet Potato Pie.
When Jeffrey brought The Moonlit Spud to life, Townsend senior Matthew Blaisdell was planning the project, which was to be a food truck offering brunch items such as eggs and hash, crustless quiche, an English muffin sandwich with eggs and sausage, or the like. Bacon, frappuccinos, donuts, croissants, bagels “and so much more.
No word if potatoes are on his menu.
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