Culinary Arts Restaurants Serve Up Gourmet Delights, Invaluable Training

Craving a deep fried chocolate mini cupcake? Good news: Le’ Bistrette is now open for lunch on the Eastview Campus.

The capstone classes for ACC’s Culinary Arts program, American Regional Cuisine (Le’Bistrette) and International Cuisine (Bistro 3158) give students practical, hands-on experience in all aspects of food service operations, from working at fast-paced kitchen stations to managing an entire restaurant.

Faith Webster, Tsvi Zandany, Mark Cornish, and Jen Marion prepare dessert selections

Le’ Bistrette is open every Wednesday from 11:30 a.m. to 1 p.m. and serves American regional cuisine featuring selections such as Bistro Steak Salad with Praline Bacon and Feta Cheese, Smoked Salmon Wrap, and New Orleans Style Barbecue Shrimp with Cheddar Cheese Grits.

“The students are always excited to have the opportunity to apply what they’ve learned,” says Chef Sandi Pepper, Chair of the Culinary Arts department. “It’s great technical training, but it’s also gratifying to see how much the students and staff enjoy what we’ve prepared.”

The Culinary Arts department’s dinner-only restaurant, Bistro 3158, will open Thursday evenings beginning October 13. The restaurant will offer a six-course dinner that each night will focus on different international destinations around the globe. An International Buffet will be offered on October 27th and a 10-course “Grand Finale” dinner will be served on Dec. 1.

Greg Bills, KC Gamble, Lynn Haxton, Ryan Behr, and Angelique Green keep orders moving.

Reservations are not required for Le’ Bistrette, however, reservations are recommended for Bistro 3158, with seating from 6 p.m. to 7 p.m. Visit the Le’ Bistrette website for more information or to view a menu, or visit the Bistro 3158 website to see a schedule of each night’s featured cuisine. For Bistro 3158 reservations, contact Chef Brian McCormick at [email protected] or 223-5176.

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