Central High's bistro opens to the public

Bobby Cook, director of Central High School's career tech center, stood in the culinary arts program's kitchen Thursday morning and soaked in the busy yet calm buzz of activity.

"You hear so many stories about what high school students do that isn't right," he said, "but when you come in an environment like this, you've probably got 25 or 30 kids right now, stress level very high, and you see them operating as you would hope, probably better than some adult professionals in a kitchen. They have really, really bought in."

And now local residents can buy in too.

The Brick Bistro at Central High, billed as "heavenly food served by a Red Devil," has opened to the public after serving only the school's staff the past seven years.

About 30 guests were invited to Thursday's grand opening luncheon. On the list were school district officials, board members, state Sen. Tom Whatley, R-Auburn, family and consumer science specialist Judy Brown of the Alabama State Department of Education, and Friends of Phenix City Schools donors.

"One of our goals today is to look at the people who have stepped to the plate and decided to help us and just tell them thank you," Cook, formerly Central's softball coach, said without intending the pun.

Students in the masonry program built the restaurant's namesake brick oven about five years ago, Cook said. It's a tangible reminder of all the preparation that went into Thursday's public opening.

The marketing students determined the choices and prices. The publications students designed the menu and the invitations. And the culinary students put it all together, from preparation to presentation and from decoration to sanitation, Cook said.

"Seeing how many hands went into making this event happen," he said, "I mean, it is just an unbelievable sense of pride."

All of which is under the leadership of head chef John Chapiewski. He has taken the program to another level, from café to bistro, since he joined Central this year.

Chapiewski was executive sous chef at the Country Club of Columbus for three years and "floundering spiritually," he said, because he wanted to mentor students again after teaching in Russell County's culinary arts program for three years.

"I prayed, and God opened the door for me," he said. "Central actually called me, and I haven't looked back since. I've got some great kids."

Such as senior Bethany Fleming, an aspiring pastry chef and one of approximately 70 students in Central's culinary arts program. Her specialty is Coca-Cola cake, but she was making pumpkin bars with strawberry garnish for this occasion.

"We thought, you know, pumpkins, Halloween," she said. "It's October."

Bethany plans to attend the Art Institute of Atlanta. She is confident Central's program has boosted her ability to compete.

"If I just went straight into culinary school, I wouldn't know what to do, what to grab," she said. "It helps you prepare."

The more folks eat at the bistro, the more students the program can prepare in quality and quantity.

"We're trying to be a self-sustaining operation financially," Chapiewski said.

In fact, Cook intends for the bistro to help pay for the new range, convection oven and frying unit scheduled to be delivered in two weeks, doubling the capacity for the program to train its students.

Although the menu has gone more upscale, the prices haven't. The $8 salmon and shrimp entrees are the most expensive selections. The brick-oven pizzas, calzones, sandwiches, burgers and wings are $6, and the chicken tenders are $5. The build-your-own salads are $6; add chicken, salmon or shrimp for $2 extra.

As for the desserts, they are $2.50 and vary weekly. Maybe they will include Bethany's Coca-Cola cake.

Mark Rice, 706-576-6272. Follow him on Twitter@MarkRiceLE.

IF YOU GO

What: The Brick Bistro at Central High School's Career Tech Center, 2400 Dobbs Drive, Phenix City

Open: Tuesdays through Fridays, 11 a.m. to 12:45 p.m.; last order must be placed by 12:30 p.m.

Note: Customers first must go to the main office of the school or the tech center to obtain a visitor's pass.

Payment: Only cash and checks accepted.

Catering: To arrange for Central High's culinary arts program to cater your event, call 334-298-7583 and ask for Bobby Cook, the school's career tech director.

ONLINE ONLYClick on this story at www.ledger-enquirer.com to view a video of interviews and scenes from Thursday's public opening of The Brick Bistro at Central High School.

This story was originally published October 1, 2015 at 5:33 PM with the headline "Central High's bistro opens to the public ."