Wilson Talent gives culinary students a real-world experience


MASON, Michigan (WILX) – When you think of most high school classrooms, rows of desks, a chalkboard, and books spring to mind. For some students at the Wilson Talent Center, their classroom is a food truck.

Maya Marsh doesn’t start her day like a typical college student does.

Marsh said, “It’s wonderful, working in a food truck is like working in a food truck as a job. She starts her school day by working and learning on a food truck.

“It gives me, it gives me tons of life experience and if this happens to be a career I’m doing, working in a food truck, I’m going to have that experience already,” she said.

At the Wilson Talent Center, students like Maya learn their skilled trades almost entirely through hands-on work. The centre’s Culinary Arts and Hospitality program teaches students about their craft in the best way they believe possible; With real life experience.

Baylee Pfiester is a Culinary Arts and Hospitality Instructor at the Wilson Talent Center.

“We want to give them a realistic experience,” Pfiester said. “So they do everything from research and recipe development to customer service. They take care of the food production, the money management and just try to give them as real a business experience as possible.

“With the Talent Center, I’m gaining tons of hands-on experience and I’m going to be able to put it on my resume,” Marsh said. “This is going to give me a lot of skills that I would already need in the restaurant industry, so it will give me a head start on anyone else if I were to apply for a job in a restaurant. or something like that. “

And to get a head start, students have the option of earning high school credits, college credits, and state and national certifications during their education. The program also encourages positive team-building, problem-solving skills, and general professionalism.

As the only high school program in Michigan to operate a food truck, the Wilson Center claims to offer students something they can’t get anywhere else.

“It’s definitely an invaluable experience as they get certifications that adults pay to receive,” Pfiester said. “They are going directly into the industry to get their hands on real work experiences, it’s a bit of a mismanagement.”

Some food for thought; The employment of chefs and chefs is expected to increase by 25% by 2030.

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