French dipped egg rolls, beef stroganoff and a double stack mushroom smash burger. These are some of the items on the menu at Mise En Place, the student-operated restaurant at the Greater Lafayette Career Academy (GLCA). 

“Operating the restaurant allows students to gain valuable work experience at the GLCA, which is far more beneficial than working outside in a traditional job setting,” says Chef Jared Slaven. 

Students in culinary classes have an opportunity to work in all the different roles, from prepping ingredients to cooking meals and serving customers.

“Not only do we get to work hands-on and together, but each of us learns to work every position in the restaurant,” says Lilly Kiefer, senior in the culinary program. “This is a great way to gain experience and start my journey toward owning my own restaurant someday.”

First year culinary students gain 200 work-based learning hours, while the second year students gain 400 hours.

“The benefits of students running this restaurant go beyond just culinary skills. They learn to communicate effectively with customers, improving their customer service abilities and building confidence in a fast-paced setting,” says Chef Slaven. 

Chef Slaven says the restaurant gives students an opportunity to apply what they’ve learned in the classroom, including the financial side of operating a restaurant: “Students track sales, monitor food costs, and calculate profits and losses, gaining an understanding of how business operations work.”

In addition, students keep a waste log to track how much food is thrown away. This helps them understand inventory management and waste reduction and how that affects the bottom line.

The restaurant is open 10 am -2 pm every Thursday and Friday until the end of the current school year, unless posted otherwise on the Mise En Place website.