That is a really great facility you have there...nice layout and it looks pretty roomy.Very nice! How many students do you instruct at a time?
Congrats on the ovens score...I remember when you told us about that. I'll bet the kids are really impressed and excited to get going on the "real deal"!
You say this is at a public school, huh. How many kids are involved with the special needs program and are you responsible for any other curriculum. Sounds like you are quite proud and happy with your work....I would be too. Thanks!
thanks Bob! I have been running programs similar to this one in CA and TX. When I came to Newark High School I was able to work my way into an old home ec. room that was not being used. From there I started things rolling with first Max's T-Biscuits for Dogs and then started making pizzas every Friday for my students and staff. I offered them for free to the staff and as the buzz grew I introduced baguettes/semolina/sourdough/white/wheat sandwich breads, brownies, muffins, cookies, etc.. 5 years later here we are in this wonderful kitchen. Luckily the superintendent, board of education, and principals at my school got behind the idea. We took in over 20k last year selling to students, staff, Max's T- Biscuits via local businesses/mail orders, and an occasional catering job. Now that we are all up to code we are branching out to the community and getting great response. I forsee us with shelf space in a few markets/cafes and will run a to go service from our room. Community members can call in orders and pick them up. Our prices are cheap and the ingredients top shelf.
I work with Developmentally Delayed (MR) students. They are with me all day and running a working business naturally incorporates functional academics. The more the businesses grow the more students I can take in. I am working on getting our dog biscuits in some chain pet food stores/high end pet catalogs. If this happens we will be able to reach many dozens of special needs/at risk regular education students as well as the disabled adult community via their workshops.
The room is approx 1,600 sq ft and the board of health inspector said we have the nicest kitchen in the county. The blodgett 1000 ovens fit perfectly under the exhaust hood. I was raised in the bakery/pizza scene in NJ via my mother's side who is from Italy.
Ryan/Colonel Klink: I am sure there is good pizza in Ohio. I will check that place out next time we are out that way.
here is a video I was inspired to make the other day. It gives some info on where the universe is directing my journey. Feel free to share it with anyone you think might have some good vibes to send us
I am off to watch the Yankees do some damage on them Soxs!