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The sounds of sizzling stoves, commanding orders and laughter of happy customers fill the bustling air when visiting Robinson’s new restaurant, the Knights Tavern. Amongst the lively symphony of united cooks and cheerful customers, it’s unbelievable that just last year the idea of culinary obtaining their very own kitchen was a longed-for dream. But after Robinson’s awaited campus construction, culinary’s wish came true.
For the past couple of years, culinary was taught in portables. The relocation of the classroom limited the program’s space and equipment. But this school year, culinary was upgraded. Now, students learn out of a front-facing kitchen and professional equipment.
Culinary at Robinson has evolved over the years but was originally pushed by former Principal Sylvia Albritton in the ’90s. The program has gone through several chefs throughout the years but Mitchell Smithey has fulfilled the role for the past five years. He first became involved as a chef out of necessity. He looked into teaching the profession at school to continue doing what he loves with the perks of working in education.
“I was more looking to get out of what I was currently doing and be able to still do something I like. With doing restaurants and food and all like that without working nights and weekends. And it’s fun. I like teaching,” Smithey said.Â
He currently teaches three classes ranging from beginner to advanced.
“Culinary One is the basics. How to use a knife, the history of the terms and what things are. Then you learn the basics of making soup, stocks and sauces. Culinary one’s pretty much the fundamentals,” Smithey said.
Culinary Two and Three teach the students skills like cooking, sanitation and management in more detail. Culinary Four is split into different paths for students’ desires in the kitchen. Those options are cooking, baking and management where students can have up to two to three culinary classes a day.
“Quite honestly, when you start up Culinary One and you go all the way through Culinary Four, when you leave here, we can get you pretty much anywhere you want because you’ll already have the skill set,” Smithey said.
Since Smithey is the only chef teacher at Robinson, there are no specific Culinary One classes. This allows for different skill sets to interact and work together in the restaurant. During lunchtime, you can see different groups of students perform their jobs and collaborate to serve customers’ food.
As of right now, entrees are only for culinary students and faculty because of respect towards not wanting to compete with the cafeteria’s food. If you are not faculty or a part of the culinary program, you can purchase sodas, cookies and chips.
However, due to some exceptions, I was able to snag myself one of Culinary’s delish-looking burgers and I will say it did not disappoint. I watched as a student flipped my burger, assembled it and served it on my platter. The burger was very aesthetically pleasing. Stacked with different toppings, the burger was juicy and flavorful. The meal came with a side of well-seasoned tater tots that were exceptionally crispy. Afterwards, I washed it down with a refreshing cold sprite and I confidentially say that it was an enjoyable meal.
Just eating with my fellow teachers and students brought me a sense of love for my school’s community. IB Biology teacher Tiffany Oliver and a frequent customer at Robinson’s restaurant enjoyed a turkey bacon club while conversing with her faculty peer.
“Everything we’ve done recently to improve Robinson is great for all of us,” Oliver said. “We come here regularly because we wanna support the students who are doing this and also our own students who are involved.”Â
IB Chemistry Teacher James Atkins also praised the program’s benefits for the students.
“It’s good for the students doing it because they have experience outside and besides the school work, which can lead to easy jobs in college,” Atkins added.
A new chapter of Robinson’s culinary program has unfolded, opening an endless world of opportunities. Students and faculty are not only benefited but Robinsons’ community as a whole. Looking ahead, the restaurant holds limitless room for growth and innovation.
“I’m really hoping next homecoming that we can all do a homecoming meal here before people go off to the dance,” Chef Smith said with a contagious smile.
