Worried about who will be chefs in the kitchens of the future? Don’t be.

Vocational Technical High School education programs across the Edible Southeastern Massachusetts region are nurturing future chefs, mixologists, and hospitality specialists who will be serving us well into the future. In fact, those people are already serving us today. But more on that later.

Customers enjoy fine service from student Karalene Mitchell, who enjoys learning from Chef Instructor Leeanne Monteiro at SST’s Brass Lantern.

The VoTech You Thought You Knew

Vocational education (sometimes referred to as Career and Technical Education or CTE) differs from traditional high school education primarily by focusing on specialized, hands-on job training rather than broad, theoretical academics. While traditional high school prepares students for higher education, vocational education also makes students “employment-ready” immediately upon graduation by teaching skills for specific, high-demand industries like skilled trades, information technology, and culinary arts.

But don’t fool yourself into thinking that the vocational route is any less rigorous than traditional high school. Nuno Sousa, an instructor at Bristol-Plymouth Regional Technical School in Taunton, says there used to be a negative connotation associated with vocational schools but that is going away. “I was one of those kids that I could read something a hundred times… but until I did it, I wasn’t going to grasp it a hundred percent. I think people are finally realizing that vocational education is great” for kids who learn by doing. That might explain why at least one of the Vo-Tech schools reported having a waitlist for new students. While the curriculum at these schools balances traditional academics and hands-on training in many fields, in this article we’re focusing on culinary programs.

Most students attend classes for math, history, and science one week, and then alternate to a full-time culinary program the next week. Charles Doucet, of the South Shore Technical High School (SST), in Hanover, describes a typical rotation. “We have twelves and tens (high school seniors and sophomores) that are paired up together, and we have elevens and nines (juniors and freshmen) that are paired up together. They do every other week in a shop. And the week that they’re not in a shop, they’re doing academics.” Doucet adds that pairing upperclassmen with lowerclassmen encourages leadership skills.

South Shore Tech’s kitchen rivals what you might see in a commercial restaurant or bakery. Above, students prepare a batch of cookies for Brass Lantern’s bakery.

From the Kitchen to the Front-end

These schools run real restaurants with real kitchens that are open to the public. South Shore Tech’s Brass Lantern features high-tops for two or tables for larger parties. Cloth napkins and high-stem glassware; these restaurants are not cafeterias. You’ll be greeted by a host or hostess. Your meal will likely be prepared and then presented by the student who made it. Many of the customers met were regulars whom the student chefs greeted by name—a very personal service.

In addition, most schools also run a take-out and lunch delivery for teachers. With the first scheduled lunch at 10:30, the orders come in early, and the kitchens hum long before noon. (Taunton High School’s Tiger Café’s BBQ Bacon Smashburger looks amazing!) The schools also prepare lots of meals for groups in their communities, like the Council on Aging and similar organizations, everything from soups and full meals to baked goods and desserts.

Lead student Chef Logan Rebello prepares pork for a popular lunch order at Taunton High School’s Tiger Cafe.

Meet the Future

I meet Lucas Chase, a senior at South Shore Tech “on the line” in the kitchen as the lunch orders start to come in. Between the call and response of “Fire one chicken cutlet” he tells me he will attend Johnson and Wales and looks forward to not only furthering his culinary skills but also to networking. “I want to open my own restaurant right out of college [so I want to] make business partners through college.” He’s looking to partner with a future classmate who may be more interested in the hospitality finances side of the restaurant business.

Lucas’s culinary preference is the savory side, specifically sauces. “I’m Italian. I love to cook and I love seeing the people [eat food I’ve made] and then smile and make memories out of it.”

In a different section of the kitchen, Lucas’s classmate, Kiara Slattery, works on a batch of cookies for the Brass Lantern’s store. She is headed to the Culinary Institute of America for Baking and Pastry. “I just always like baking. I used to bake cakes with my grandmother.” Kiara prefers the precision of measurement necessary for good baking. “I’m good with the math.” I ask Kiara if she measures flour by volume or by weight when she bakes. “You should weigh it. It’s more precise.” Thanks for the tip!

At Taunton High School, I meet Logan Rebello, a senior and one of the lead student chefs in the school’s Tiger Café. With impressive knife skills he sections pork for a lunch dish. Logan has loved his culinary program experience but will not be following high school with professional work in a kitchen.

Instead, he will study Environmental Science and Political Communication when he starts at George Mason in Virginia. “I’m a National Officer at SkillsUSA, a career and technical student organization. It’s the number one workforce development organization for students. I’m able to travel the country and advocate for vocational programs like this one and be able to help students get those skills that they need to be successful in the workplace.”

Our conversation is cut short when one of the instructors tells Logan there’s another order for a pork ramen dish, hugely popular at the school’s Tiger Café.

The culinary program, like similar programs in other schools, develops skills and culinary workers ready for work. Doucet tells me South Shore Tech has multiple visits from military recruiters for work in the culinary space but also other areas. “They understand that we have a military kind of setup in the kitchen… that there is a leader there. [Students] are tasked to lead peers. Which, in my opinion, is the hardest thing that you’re ever going to do, lead your peers.”

The students are impressive. Experience in a restaurant setting has provided a level of confidence and presence with customers. Depending on the year, as many as 50% may head to college in the culinary space, or to similar institutes with strong culinary and hospitality programs.

Awards and trophies abound at South Shore Technical High School’s Brass Lantern.

But wait, there’s more!

All the schools I visited have student-led restaurants: Bristol-Plymouth’s Regional Technical School Silver Platter, South Shore Tech’s Brass Lantern, and Taunton’s Tiger Café. All compete in culinary competitions too—the Slider Contest is a favorite. Food trucks, catering, and to-go breakfasts and lunches also have a role. Preparing meals for Councils on Aging and food-insecure groups creates a deeper bond between the culinary students and their community. Doucet explains, “People eat in a lot of different contexts… it’s all the same food and they’re all intertwined. It’s important for these students to not only see this aspect of it.” He looks out across the dining room. “Yes, it’s nice and shiny and it’s fun to serve. But also, those Council on the Aging [events]. I think [it is] important for them to actually give back.”

The educators I spoke to were proud of their culinary programs. All the kitchens were clean, efficient, and state-of-the-art, many rivalling or better than ones you’d find in a restaurant, with brick ovens, Wi-Fi-enabled ovens, a French Top, and a computer system that works with the Toast ordering app. But most impressive were the student chefs I spoke to, all of whom were courteous, thoughtful, and well-spoken, even as I interrupted them in the middle of their work. And I can say from firsthand experience that the food they prepare is outstanding. Worried about who will be chefs in kitchens of the future? Don’t be.

Chef Instructor Charles Doucet (right) works with student chef Lucas Chase, receiving and assigning online lunch orders at SST’s Brass Lantern.

School-based Culinary Cafés

These school-based cafés and student-run restaurants offer delightful dining for the public while giving culinary students valuable real-world experience. Visitors can enjoy welcoming service, creative menus, budget-friendly prices. Because hours vary according to school schedules, be sure to check ahead—and remember to bring your patience, curiosity, and optimism for our culinary future along for the experience!

Attleboro High School
Blue Pride Bistro
One Blue Pride Way, Attleboro, MA 02703
(774) 551-8196
Facebook.com/AHS/Bistro

B.M.C. Durfee High School
Granite Grille Restaurant
460 Elsbree Street, Fall River, MA 02720
(508) 675-8100
Durfee.FallriverSchools.org (search: Granite Grill)

Bristol-Plymouth Regional Technical School
Silver Platter Restaurant & Café
207 Hart Street, Taunton, MA 02780
(508) 823-5151 x176
BPtech.org (search: Silver Platter)

Taunton High School
Tiger Café
50 Williams Street, Taunton, MA 02780
(508) 821-1100
HighSchool.TauntonSchools.org (search: Tiger Café)

Diman Regional Vocational Technical High School
Room 251
251 Stonehaven Road, Fall River, MA 02723
(508) 678-2891
DimanRegional.org (search: Room 251)

Greater New Bedford Regional Vocational Technical High School
Lighthouse Café
1121 Ashley Boulevard, New Bedford, MA 02745
(508) 998-3321
GNBVT.edu/LighthouseCafe

Old Colony Regional Vocational Technical High School
Cougar’s Den
476 North Avenue, Rochester, MA 02770
(508) 763-8011 x168
OldColony.us/Cougars-Den

Plymouth South High School
Southside Fare
490 Long Pond Road, Plymouth, MA 02360
(508) 224-2728
Plymouth.k12.ma.us (search: CCTE, scroll to Culinary Arts)

Quincy High School
Presidents Café
100 Coddington Street, Quincy, MA 02169
(617) 376-3349
Presidents-Cafe-Quincy-High-School.square.site

Silver Lake Regional High School
Lighthouse Café
260 Pembroke Street, Kingston, MA 02364
(781) 585-3844 x1605
SLRSD.org/schools/slrhs/community/lighthouse-cafe

South Shore Technical High School
The Brass Lantern
476 Webster Street, Hanover, MA 02339
(781) 878-8822
Facebook.com/TheBrassLanternAtSST

Weymouth High School
Wildcat Café and Bakery
1 Wildcat Way, Weymouth, MA 02190
(781) 337-7500
WHS.WeymouthSchools.org (search: Wildcat Café)