Students from the Eastern Long Island Academy of Applied Technology's ESBOCES program recently visited Stony Brook University to explore culinary arts. The visit was part of a collaboration with the CulinArt team, which manages the SBU Eats program. This initiative aims to educate and empower future culinary leaders in foodservice and hospitality.
The students, enrolled in the Food Preparation and Service program for Special Career Education (SCE) at Gary D. Bixhorn Technical Center in Bellport, NY, were given a tour of various dining locations on the West Campus. This SCE program is one of about twenty offerings designed to provide students with unique learning needs practical experiences in different career paths.
Joy Graf, an ESBOCES food preparation/service instructor, expressed enthusiasm for the partnership: “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.”
The tour included visits to several key areas such as the SBU Eats catering kitchen, East Side dine-in commercial kitchen, Roth retail locations, and food trucks. The students also took part in a teaching kitchen session organized by SBU Eats. Kevin Kenny, campus executive chef, remarked: “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.”
During their time at the teaching kitchen, instruction was provided by Campus Dietitian Laura Martorano alongside chefs Morgan Elliot and Kevin Kenny. Students learned how to make summer rolls and bake pumpkin cookies while understanding each ingredient's nutritional value.
Jacquie Greene, an ESBOCES alumna now serving as director of Roth Café, along with her team prepared a family-style feast that concluded the tour. Students enjoyed dining at Roth Café and sampling its offerings before taking home a package.
Carol Donohue from Eastern Long Island Academy praised CulinArt's efforts: “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!”