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As a restaurant owner, executive chef and former culinary arts teacher, thank you to the Bangor Daily News for the recent article shining a bright spotlight on the innovative two- and four-year culinary arts program for high school students in Houlton. Not only is this an amazing academic and applied training program for interested students, but it has the added bonus of feeding and serving the community through its catering and restaurant. Highlighting and setting the example of why one would choose a career in hospitality — creating community and memories.
This program is serving many people, in many ways. It’s exposing students at an early age to the specific skill building and career potential in the fields of hospitality, food service, and dining. Like many other career and technical education (CTE) programs, it helps students develop knowledge and skills through hands-on approaches that will set them up to thrive in their future workplaces. It showcases the power of teacher leadership — in which a teacher is empowered to build community partnership and be creative with resources. And it’s making great food for community members.
And, best of all, it is helping Maine achieve our educational attainment goal that 60 percent of adults will hold a credential of value by 2025. Without question, Maine’s vibrant and growing hospitality sector is a key part of Maine’s current and future economy. With programs like the one in Houlton, that future looks bright.
Cheers to Region Two School of Applied Technology’s visionary Culinary Art Program, Take-out and Restaurant!
Brian Langley
Chef and Owner
Union River Lobster Pot
Ellsworth