The Blue Apron Restaurant, a student-run restaurant in the Warsaw Area Career Center, will open to the public on Tuesday, Oct. 24. Pictured are students in the culinary program alongside Chef Mark Bragg.

Text and Photos
By Liz Shepherd
InkFreeNews

WARSAW — In Warsaw, there are dozens of restaurants offering casual lunches or exquisite dinners. But a unique lunch experience all prepared by local high school students will soon reopen to the public.

The Blue Apron, a student-run restaurant located in the Warsaw Area Career Center, will open on Tuesday, Oct. 24. It will be open from 11 a.m. to 1 p.m. Tuesdays and Wednesdays during the school year.

The restaurant is operated by beginning Culinary Arts students and the Advanced Culinary and Hospitality students, with supervision by Chef Mark Bragg. Students enrolled in the advanced culinary arts program at The Blue Apron receive both high school and college credit. They also work to create a new menu every few weeks, with the menu featuring salads, soups, entrées, and desserts. Express-to-go box lunches are also available for those who are unable to dine in.

A soft opening was held during the weeks of Oct. 2 and 9, allowing for students to gain experience in the service side of the restaurant by seating patrons and taking orders.

“To be able to have this opportunity in school is really cool,” said Daylin Chappell, a Warsaw Community High School junior. “My dad went here and he didn’t have anything like this when he was here. It was in construction but it wasn’t fully done. He’s glad I’m getting into it. This is a good kitchen environment to be in.”

“This program helps so many students…it can do a lot of work to get students on their feet, especially in work-based learning,” said Josh Rensberger, a WCHS senior. This is Rensberger’s second year in the culinary program. “It also helps people socialize and get over their anxieties.”

Students work on a rotational schedule for stations, which include front of house, bakery, chef line, family meal, utility, and salad.

Rensberger said his favorite aspect to the program is interacting with patrons and serving them food.

“I really like to see a smile on a person’s face when they get food put in front of them,” said Rensberger. “I really like making food and serving food.”

WCHS senior Talia Kelley, who’s in her second year with The Blue Apron, enjoys being on the line, preparing dishes for customers.

“(Running the restaurant) is stressful at times, but it’s fun and this is what I like to do,” said Kelley.

Kelley said the stressful aspects of restaurant service are being timely and ensuring orders go to the correct table.

“But it’s also fun when you look back and say, ‘Hey we did that really well’ or ‘We really worked well as a team,'” said Kelley.

Rensberger, Kelley, and Chappell all described working at the Blue Apron as a worthwhile learning experience.

“First and foremost, this is a classroom,” said Rensberger. “We’re always here to help and solve issues. It’s always trial and error.”

“It will be scary and nerve-wracking but once you get over that, it’s so exhilarating and the experience really gives back,” said Kelley.

Dishes that students recommend patrons try when the Blue Apron opens to the public include brisket nachos, pork loin, and cheesecake.

Those who would like to dine at the restaurant can e-mail reservations and orders to the Blue Apron by 10 a.m. on the date of service requested at [email protected]. Patrons can enter through Door 10A, on the building’s north side.