By Evan Bentley
The stoves are on and culinary expertise is simmering on the third floor of the Burrier Building at Eastern Kentucky University (EKU). Operated and managed by EKU applied human sciences students or students minoring in food and nutrition, and under the direction of Chef Sangwook Kang, Café Burrier offers a unique fusion of educational experience and gourmet dining. Patrons of Café Burrier enjoy a fine-dining experience with an ample amount of sophisticated dishes. With a reservation, a three-course luncheon is served on Tuesdays and Thursdays from 12-1 p.m. for a total cost of $15 per person, including the meal charge and tax.
For students in EKU’s Quantity Foods course, the prep work begins at 9:30 a.m. every Tuesday and Thursday for the day’s full-scale operation. “Front-of-house” students ensure every detail in the dining area meets fine-dining standards. From polishing silverware and setting tables, to creating a relaxing level of ambiance with soft jazz and dimmed lights, the meticulous attention to detail creates a memorable experience for guests.
In the kitchen or the “back-of-house,” students are assigned to specific stations where they prepare dishes from the day’s menu. Guided by associate professor in nutrition Chef Kang, students follow detailed recipes, practice food safety and stir through real-time culinary challenges. This hands-on experience in the kitchen not only sharpens cooking skills, but also prepares students for careers in the culinary arts.
“Café Burrier has helped me see the back-of-house workings of a food service operation,” said Kathy Hubbs, EKU senior majoring in general education with a minor in food and nutrition. “It has helped me to appreciate what goes on in the back of house to get a meal made and ready for our guests.” In addition to participating in Café Burrier operations as part of her coursework, Hubbs works in food service at Baptist Health Corbin where she serves meals in the cafeteria and also assembles and delivers patient trays.
Christina Pelfrey, lecturer and experiential learning coordinator at EKU, emphasized the students’ role in Café Burrier, saying, “The students are 100% involved, hands-on, in Café Burrier service. They are the ones to set up the dining room, cook the food, plate the food, serve the food and clean up.” Regarding the hands-on learning and guidance students receive, Pelfrey said, “Chef Sang works with the students directly. He shows them how to complete a task and provides an example for students to compare their work to. Then the students will complete their task and Chef will assist in quality checks.”
The fall menu at Café Burrier includes gourmet dishes, such as homemade ravioli, caprese salad and chicken cordon bleu, as well as local favorites like Kentucky Burgoo and peach cobbler. Café Burrier opened in September for the fall semester and continues operations through the end of November.
“Through Café Burrier, a student-managed restaurant, students practice sustainability by collecting food scraps for composting,” said Chef Kang. “Café Burrier also collaborates with Case Kitchen to incorporate hyper-local produce, establishing a meaningful partnership with Aramark. This collaboration provides students with valuable experience in how food service entities work together to promote sustainability values.”
Kang shared that as part of Café Burrier’s past activities, students have also gained hands-on experience through various types of foodservice operations, including catering and banquets for events such as homecoming and hosting the 2022 Ma Kelly event in collaboration with Case Kitchen.
For those on campus or in the Richmond area, Café Burrier promises to serve up an excellent lunch, as well as real-world learning experiences for students. For reservations and fall menus at Café Burrier, visit ahs.eku.edu/cafe-burrier.