Meeting Grounds Restaurant Serves Lunch With a Side of Education

Lunch and learning come together at The Meeting Grounds Restaurant, making for a palate-pleasing and wallet-friendly experience in an unexpected location. 

Operated by the culinary arts students of Chippewa Valley and Dakota high schools, The Meeting Grounds is located in Dakota High School.

Patrons can order something from the grill, the sandwich board or for those who prefer something a little lighter, a well-stocked soup and salad bar.

“We love it," said patron Missy Timpa. "It’s close to home, the food is good and the service is quick. It’s good stuff especially when you preorder, then it’s right there waiting for you when you come down."

The restaurant is lead by two graduates of the program, Chef Antoinette Genovese, culinary instructor and Chef Russel Zampich, part-time culinary instructor.

“The benefits of the program is that the kids get a better understanding, even if they don’t want to pursue the culinary arts as a career,” Genovese said. “It can help them get into college and get a job if they want. So some of the kids get their certificates and they could earn a decent income while they are going to college.

“The students really like the interaction with the customers, they really appreciate having someone say to them that they like the good job that they did," Genovese said. "Whether it's serving, plating their food or cooking, it helps to build their confidence. It makes them try even harder.”

Last year, the students competed in the Gingerbread Competition held at Macomb Community College and they came away with the Best of Show, two gold and two silver medals. The Meeting Grounds team stepped up the competition by making everything from scratch.

The students also recently received a certificate for meeting the food services experience requirements of the Culinary Institute of America.

“This is a great learning area for the students," Zampich said. "It gives them a hands-on experience to work in a full-service restaurant and a great experience for their futures if they decide to pursue a career in culinary art."

Three seniors, Neal Murakami, Nicholas Krzesimowski and Mike Baldwin, plan on attending the Culinary Institute of America in New York next fall.

“It gives you hands-on experience and you learn teamwork," Murakami said. "You work with everyone. The teachers are great, they know what they are talking about and they are more mentors and counselors. My parents are very proud I am going to CIA in the fall.”

Krzesimowski is also excited to be attending CIA in the fall.

“I have always liked cooking, especially baking of pastries,” Krzesimowski said. “I’m really excited to be going to the CIA next year. I hear the atmosphere there is amazing.

"I would absolutely recommend this program to others. The program is really well structured. Not only is this a great learning experience, also we maintain really good values in the classroom; we are a big family in this class.”

The underclassmen also enjoy the experience.

“It is a really good program," said junior Robin Westerlund. "It is a really good way to get an idea of what it’s like working in a restaurant. To see if it’s something you really want to do. There is a lot of good teamwork in the kitchen.”

The Meeting Grounds also makes carryout pumpkin, pecan, apple and apple caramel pies for the Thanksgiving holiday. They take orders for the made-from-scratch pies two weeks in advance.

Laura Thiel, former culinary instructor and current counselor, shared some advice she gives students. “As I always told the students, you will always have a skill and you will never go hungry,” Thiel said.

The Meeting Grounds is open Wednesday–Friday from 10:30 a.m. to 1 p.m.