Westford — Jeffrey Moon likes potatoes. I really, really like him.
So when it came time for a resident of Shirley, a senior in the Culinary Arts Program at Nashoba Valley Technical High School, to prepare a menu for the school’s restaurant, Elegant Chef, as part of a senior year project, Spud asked: became the main material.
Chef Instructor Paul Wilson decided to standardize the Advanced Project this year. Students must invent eateries anywhere in the world and study a restaurant’s complete menu from appetizers to desserts. Each senior then becomes head chef of The Elegant Chef for her week, sharing the duties of her classmates and overseeing the preparation of the menu.
Jeffrey appropriately chose Montpelier, Vermont as the setting for bistro The Moonlit Spud.
“I’ve always liked potatoes more than any other food. I love cooking, so I decided to make potatoes my only food.
Wilson didn’t mean to say “See you later” to Tater.
“When Jeffrey told me his thoughts, I said, ‘OK, we can work within those guidelines,'” Wilson said.
And while Jeffrey was in charge of the kitchen, Wilson played a secondary role.
“He’s in charge. He’s the cook today,” Wilson said.
When school reopened in late August, Wilson was ready to overhaul the idea of an advanced project for advanced students of the culinary arts. experience. “
In addition to inventing a facility and choosing where to place it in the world, students should investigate: Location demographics (population, median income, etc.). type of business entity (sole proprietorship, LLC, etc.); type of service provided by the establishment (fast food, full service, etc.);
Next, you need to create an income statement that includes your expected income and expenses, your menu, an org chart of your classmates playing roles such as sous chef, line cook, dishwasher, etc., and your marketing plan.
Wilson came up with a new format over the summer because he felt the quality of senior projects had declined in recent years.
“Senior projects should present an overview of what they have learned over the three-and-a-half years,” he said. “And we wanted to help them get their projects started quickly by April, unlike in the past when they were waiting for projects to start and were overwhelmed and upset. We claim ownership and are proud to serve their food.”
Jeffrey’s Stuffed Potato Menu includes Peppered Beef and Potato Stew, Chili Cheese Fries, Loaded Baked Potatoes, Sweet Potato Gnocchi, Latkes with Steak and Eggs, and, of course, Sweet Potato Pie.
When Jeffrey was bringing The Moonlit Spud to life, Townsend senior Matthew Blaisdell was plotting his project. It was his food truck that served brunch his items such as eggs and hash, crustless quiches, and egg and sausage English muffin sandwiches. Bacon, frappuccinos, donuts, croissants, bagels and more.
I don’t know if potatoes are on his menu.