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OTC Culinary students learn from food service operations

Rebecca WilliamsChef Bryan Richard, of Ogeechee Technical College’s Culinary Arts program, took a group of students on a fieldtrip recently to see the operation of NLaws Produce.  NLaws is a purveyor of a variety of fresh ingredients used by a number of local food service establishments.  Starting from a simple, one-van operation, Steve Kaplan and Jay Epstein (in-laws, hence the name) have grown into one of the more prolific suppliers of fresh produce in the Savannah area, serving a number of customers in the Statesboro area.  “Students enjoyed learning how individuals can grow their business and succeed in foodservice by working hard, respecting employees, and putting customers first,” stated Richard.  The volume of produce which passes through such an operation to service a wide range of establishments was also of particular interest to students, according to Richard.

The second leg of the fieldtrip involved a visit to Ruth’s Chris Steakhouse in downtown Savannah.  Students were given a tour of the restaurant by general manager Dominic Moroco and Chef Cody Buford.  In addition to the tour, students were treated to lunch at the restaurant where they sampled seven different cuts of USDA Prime steak.  The quality of the meat was discussed throughout the meal.  “Ruth’s Chris has very high standards for quality of food and service.  Our students were impressed by the meticulous table setting, as well as the food,” stated Richard.  “We teach our students these standards in the classroom and in our kitchen at the College, but seeing these standards in a real world setting has a profound impact on the students.”


Contact: Barry Turner
Executive Director for Public Relations
Phone: (912) 688-6958
Email: bturner@ogeecheetech.edu

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