Coyote Café continues after Fall BreakWill serve French cuisine in January
Working at the bakery, senior Kyla Norman and Esther Johnson serve food to senior Valentine Vu. The Coyote Cafe will be open on Wednesday and Friday once every month. “I hope that by running the cafe and bakery that we get more experience about the culinary industry,” Norman said. Photo Credit: Jazlyn Belle De Perio
After Fall Break, the Coyote Café will be open one week a month, but only on Wednesday and Friday of that week. Culinary will also be supplying pastries to the student store next month as well as January.
“Just like any other commercial kitchen, we have to be following health code regulations,” Culinary chef Michael Hadobas said. “We discovered we weren’t labelling the products for the student store correctly, so we are going through a process of creating nice labels and packaging for our pastries, then we will be selling them in the student store again.”
In January, the Coyote Café will be serving French cuisine from the Culinary II students.
“After [serving French cuisine], we will be learning about Italian cuisine, so will be serving Italian food,” Hadobas said. “The rest of the school year will be a trip through other parts of Europe as well as Asia.”
When the café is not opened, Culinary students learn about different cooking methods, cuisine, costing and recipe writing.
“I don’t mind that the Coyote Café is only opened once a month because it allows [Culinary students] to create a different and better menu with a variety of options,” senior David Paleracio said.
In the past years, the Coyote Café has served items such as sliders and fries as well as different wraps. The café has been open for three years.
“We want the students to be as well rounded as possible and be career ready when they finish the program,” Hadobas said. “A chef has much more responsibility than just cooking, so we also learn about costing, menu creation and development, catering functions, nutrition, global and regional cuisine, as well as having our practical kitchen experiences.”