It’s been a long road traveled for the Culinary Arts department.

Patience played an important part on the long awaited three-year journey toward the newly renovated kitchen.

According to Michael Pierini, head of Culinary Arts department, arts kitchen dated back to 1957.

He explained that, “The electrical [system] didn’t work very well, the plumbing didn’t drain and the floors weren’t safe at all because it was painted cement. If you got water on the floor you were on your butt.”

Originally the Culinary Arts department was not on the list of buildings that needed to be renovated, but after he brought it to the school’s attention, like that the kitchen at least needed a new floor, things unfolded in their favor.

Once the construction crew got a good look at the state of the kitchen, they had decided to fix the plumbing as well.

They decided to look at the electrical network because there was asbestos in the walls.

With the obvious problems needing to be addressed, the school decided to dedicate $7.6 million toward the renovation of the new kitchen.

Pierini said, “We spent a year and a half designing the new kitchen with the architects. It was just fun.”

On the other hand, having to move from one kitchen, to a layover kitchen, then to a brand new layout, was the complete opposite of the planning.

Sally Martinez ,culinary arts student, said, “The transition was okay, and that the teachers made sure they always had everything they needed to teach the students.”

With a new and improved kitchen, it seems as if culinary instructors and students are determined to set new goals.

Pierini has expressed that he’s always coming up with new goals. Currently the department is working directly with Goodwill to help prepare the students to be employable.

Goodwill is also helping the culinary students help build their resumes, learn to finance their money correctly and cover any expenses students can’t afford for the culinary program.

Pierini feels as an instructor, that it is his job to make his product sellable.

By product, he refers to his students because his students produce the food, but he molds the students.

Right now, he’s in the midst of starting a class that focuses on helping students build their own businesses as chefs.

He opens this class not only to current students, but also to alumni who are currently looking toward making this happen.

He hopes to continuously give private education at public school price.