www.thepapersonline.com
Wednesday, November 16, 2022
Serving Kosciusko County and parts of Elkhart, Marshall & Noble Counties
Know Your Neighbor. . . . . 2➤ Good Neighbors . . . . . . . . . . . 4
Vol. 52, No. 21
Milford (574) 658-4111 • Warsaw (574) 269-2932 • Syracuse (574) 457-3666
114 W. Market, Warsaw, Indiana 46580
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and has been really empowering.” “The food is delicious,” said Kerry Stogsdill, a diner who works in the school’s technology department. “It gives the students an opportunity to see if this is a career, something they might like to do. The Warsaw Area Career Center gives students different career opportunities to explore.” Senior Taten Faulkner chronicled his experience in the program. “This is actually my final year here, which still surprises me. I wish it weren’t. “Culinary is more eye opening than you think. What flavors can you put together? If you’re given these items, what can you make out of them? We have burger specials, chef’s specials, dessert specials that we’ve created. “We have to think about what reci-
pes we want to use at different stations. My group started in chef line. As part of our burger special, we added to the recipe for our bison burger from last year. It sold like crazy. More The Blue Apron is a student-run people are coming in everyday. full-service restaurant located in the “You don’t realize how in depth Warsaw Area Career Center at Waryou go when you take this class,” he saw Community High School. said. “You get to learn about service The restaurant offers students and how to respond to different situgrades nine through 12 the opportuations. There is a lot of problem solvnity to garner real-world experience ing. in culinary arts and running a full“We basically make almost everyservice restaurant. thing in house. This gives us real“I’ve learned so much here. It’s world experience. It also give us life helped me get a job,” said senior skills as well as business and commuChristian Long. “I’ve never had an nication skills. We don’t do the same experience where I could learn so thing every day. It’s a very nice highmuch within a three-hour period. I’m end restaurant experience.” absorbing so much knowledge and inGloria Medina is a past participant formation. It’s a once in a lifetime exin the program. “I perience and it’s somecame back to visit thing I’ll never forget. after graduating “This experience is and participatgoing to stick with me ing in The Blue the rest of my life,” he Apron to see peosaid. ple I am familiar Senior Kaylee Clark with and see how said, “It really helps they’re doing,” you open up as a pershe said. “They son. I started off really are like family. I shy. And so, as time plan on studying went on, especially nutrition at Ivy with hands-on experiTech.” ences like this, I really Chef Mark opened up. It helped Bragg is in his me get my job in retail ninth year helpbecause you have to be ing oversee the really talkative with student-run respeople and this has taurant. “The been really helpful. students can earn “It’s helped me dual credit with come out of my shell. Ivy Tech. By the I’m a shy person, too,” time they’re done echoed Shelly Creighwith the program, ton, a junior. “I’ve they can earn up learned new things I to 14 credits. never thought I would “We are curlearn. Serving has rently in the helped me talk to peo'(/,&,286 &+((6(&$.( ³ 6WXGHQWV DUH VKRZQ ZRUNLQJ ple. It’s really helped WRJHWKHU RQ WKH GHVVHUW OLQH DW 7KH %OXH $SURQ )URP OHIW DUH 6KHOO\ Continued on me love what I do here &UHLJKWRQ .D\OHH &ODUN DQG &KULVWLDQ /RQJ page 3
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