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Everything served at 24 North Market is prepared by upper-level students under the supervision of expert chef faculty as part of the Á La Carte class. Patrons can watch the students in action through the large windows that separate the dining room from kitchen. “We are very proud of our culinary program and now the public has the opportunity to see why,” said Rick Jerue, president of The Art Institute of Charleston. “Our culinary students have spent numerous quarters perfecting their techniques and studying cuisine. Now, they have the opportunity to demonstrate those skills.”

Culinary students also serve as wait staff and hosts in the student-run restaurant, learning ways to ensure exemplary customer service and staff management.  “The goal of this program is to develop culinary leaders. Chefs lead the kitchen; it’s not just cooking,” said Chef Eric Watson, department chair of the Culinary program. “When our students graduate, they understand how to run a restaurant, from picking a good location to designing a menu to managing the kitchen.” This well rounded approach is part of The ArtInstitutes commitment to preparing students for the workforce.

Source: TheDigitel