Café Bridge Bridging the Gap Between Students and the Real World

Amy Roberson

Since its inception in 1976, the Pascagoula-Gautier School District has provided a culinary learning experience for its students; equipping them with cutting-edge experience in food safety, preparation and service. In

2021, at the urging of Chef D’Juana Garrison, the Culinary Arts program partnered with the school’s Business and Marketing program, headed by Leslie Lovell, to create a place for students, teachers and the community to learn from and enjoy. Café Bridge was born and, with the addition of Chef

DeShundra Beasley, students in both programs are learning what it means to get real-world experience in the food service industry.

The daily operation of the café is a joint effort with culinary and business students working together. Culinary students begin food preparation the day before the café opens, assist in setting up stations and keep the grab and go display case stocked. Kitchen maintenance and cleaning also fall under their responsibility and when special catering events are scheduled, culinary students work as servers. Business students count money and create deposits, maintain the website and social media platforms, and design menu graphics for the café. After culinary students have completed the food preparation for each order, business students bag the orders and deliver them to the appropriate spot. The culinary team takes care of food storage and kitchen clean up at the end of each day while business students oversee breaking down the coffee station and making daily deposits to the bookkeeper.

Chef Garrison believes that her Culinary Arts students are getting the most valuable learning experience possible in the industry through their work with Café Bridge. “These students are not only learning to work with fresh ingredients and all the different culinary techniques, but they are also exposed to the stressors of a fast-paced work environment. The behind the scenes work of running a restaurant provides invaluable skills for any college or career bound student in both culinary and business programs,” said Garrison. Culinary student Maryanna Chavers agrees with Garrison, she said, “I have accomplished so much for my future career path, and I have gained so much experience for not only culinary and pastry arts but also for business management and customer service which is key for having a successful business.” Recipe costing, report building, menu development, purchasing, budgeting and marketing are all real-world experiences these students are receiving that will enhance their education and training.

Business and Marketing Instructor Leslie Lovell agrees that her students are gaining valuable learning experiences as well. She said, “My business students acquire key competencies in customer service, marketing and financial management while gaining firsthand exposure to the demands of a high-energy work setting. The processes of managing a restaurant provide valuable hands- on experience and skills that seamlessly translate to academic and professional growth. This experience builds adaptability, sharpens problem-solving abilities and cultivates a strong work ethic.”

Located on the second floor of the College and Career Technical Institute, Café Bridge is open each Wednesday and Thursday for four to six weeks each term. The café is open to all Pascagoula-Gautier School District high school students, employees, community partners and first responders. Parent involvement, which has sometimes been a challenge for the district, has seen gains since the opening of Café Bridge. Parents now come in and have lunch with their children. A growing number of district employees and community members are stopping in for a peaceful lunch alone or using the café as a base for working lunches with colleagues. Catered events held by different civic organizations give exposure to students, allow them to engage with adults and serve as fundraisers on occasion.

The future of Café Bridge looks bright. The Pascagoula-Gautier School District is now implementing “work credits” for student café purchases. Students earn credits for shift work and can use these credits for the purchase of café items during non-working hours. The program recently acquired a refrigerated display case for grab and go items and future plans include a take-and-bake selection of items.

Program instructors are excited about what Café Bridge has brought to the district as well as the changes they have witnessed in their students. Garrison has noticed that students’ confidence soars as they navigate intense situations, build teamwork and engage with the community and said, “My heart is warmed by the friendships that blossom as these kids spend two, sometimes three, full years together on the project; they become a family.” Lovell has also seen a positive change in the lives of her students through this venture. She said, “I’ve witnessed an incredible transformation; their confidence soars, their creativity flourishes and their workforce skills have grown exponential - ly. Seeing their evolution is nothing short of inspiring.” Asante Dawson, a business and marketing student, has only good things to say about the program as well. When asked about what she has gained from her work with Café Bridge, Dawson said, “Café Bridge has taught me valuable leadership skills and helped me enhance my social abilities. It has also shown me the importance of teamwork, as well as how to manage finances and organize food. I’m truly grateful for the experience.”