CANTON — Superintendent Jill Rossetti and Culinary Arts Lead Teacher Richard Spada are pleased to announce that the Blue Hills Regional Culinary Arts Program is now offering curbside dining at Chateau de Bleu.
Chateau de Bleu, a restaurant run by teachers and students as part of Blue Hills Regional’s Culinary Arts program, is offering a limited curbside menu on Thursdays and Fridays from 11 a.m. to 12:30 p.m. to the general public.
The meals offered by Chateau de Bleu for curbside dining are prepared by culinary arts students in grades nine through 12. Students work in one of the four areas of the program, all of which either contribute items for sale or perform a service.
“We are excited to offer curbside dining to not only our teachers and staff, but to the general public as well while Chateau de Bleu’s indoor dining is closed due to COVID-19 restrictions,” Spada said. “Every one of our culinary arts students is tasked with a job to ensure our curbside dining goes off without a hitch. To date, our students have done an amazing job prepping, cooking and serving the meals in our altered state.”
As part of the curbside dining program, prep/catering students work on soup and side dishes while also filing catering orders for teachers and staff. Bakery students make the baked goods which are sold at the bakery counter while line cook students make to-go meal orders for curbside dining and teachers’ meals. Dining room students work as cashiers, bakery clerks and as curbside food runners.
Orders can be placed from 9-10 a.m. ahead of time for specific lunch pick-up times or placed during lunch for pickup ASAP from 11 a.m. to 12:30 p.m. on service days. When placing their order, customers pay over the phone by credit card to streamline service. Once the customer arrives at Blue Hills, they call the program to relay which space number they are parked in and then students bring their order directly to their car to limit contact.
Chateau de Bleu’s menu changes on a weekly basis depending on which students are participating in the program that week. On freshmen/junior weeks the menu is scaled back as opposed to the menu on sophomore/senior weeks.
Curbside dining is available to Blue Hills Regional teachers and staff at school on Tuesdays and Wednesdays as well.
The curbside dining program was coordinated by Blue Hills Regional culinary instructors Spada, David Green, Anthony Giuffre and Linda Varraso. The program is also overseen by Vocational Director Michelle Sylvia, Principal Geoff Zini and Superintendent Rossetti, who ensure compliance with Blue Hill’s reopening plans.
“The culinary arts’ curbside dining program is a great display of our staff, teachers and students’ ingenuity during challenging times,” Superintendent Rossetti said. “Instead of letting the closure of indoor dining hinder them, they took a new approach to how they operate and have continued to serve members of the community.”
Chateau de Bleu’s curbside dining is expected to be offered throughout the end of the school year. Once COVID-19 restrictions subdue, the indoor dining at Chateau de Bleu is expected to reopen in the fall.