Students Learn About Fine Dining, Etiquette
July 28, 2016 at 4:25 p.m.
By David Slone-dslone@timesuniononline.com
The Warsaw Community High School Step One juniors also got side items of Asian noodles, broccolini salad and sweet orange and almond mix.
Before eating, trying the selections for the first time for some students, Cerulean co-owners Caleb and Courtney France gave the students a lesson on proper etiquette at restaurants.
WCHS teacher David Bailey said the idea behind the event was to expose the students to something they may not otherwise get the opportunity to take part in. The earlier kids are exposed to such opportunities and to see what the community has to offer, the richer their lives will be. Bailey said the Frances took a chance in opening the business, and have been successful, and it's good for the students to see that.
Step One is a program at the high school for students at risk of not reaching their full potential. The program works to help the students achieve what they are capable of achieving.
Caleb told the students that he started a small catering business in March 2005 with his friend Nate Munson in Winona Lake. Both men had business degrees, and their passion was to start a business of some sort.
Seeing a need in the community for catering to the international business that came into the area because of the orthopedic industry, Caleb and Munson set up their business. The catering business existed for six months before they were asked to establish a restaurant in the Village at Winona. Munson eventually moved out of state, but Caleb kept the restaurant going.
In their first year of business catering as Flying Fish, Caleb said, they did $30,000 in sales. This past year, Cerulean has done $1.6 million in sales. They serve 50,000 to 60,000 people a year. The business opened with just two people, Caleb and Munson, but employed 88 people last year.
"We love what we do. We work all the time, but we don't consider it work," Caleb said. "It's a passion."
During the day, Cerulean touches on Asian cuisine. At night, it touches on Mediterranean food.
"What we believe in more than the food is the commune," Caleb said. "Commune is the exchange of thoughts and feelings."
He said Cerulean is not just about the food, but the interaction. They want people to sit down, eat and talk.
"When you walk in, our goal, our servers' goal is that you feel the atmosphere and joy," he said.
Courtney gave the lesson on fine dining from making reservations to silverware.
There are different elements to a dress code, she told the students. The dress code at Cerulean is casual, and diners can come in wearing jeans and a t-shirt, but said sweatpants probably weren't appropriate.
"We want to promote a nice, fine dining atmosphere, but we don't expect you to come dressed to the nines," Courtney said.
After casual, there is business casual. Business casual basically means no jeans, no flip flops, etc., she said. Casual elegant gets a little fancy and diners are expected to be dressed up.
Courtney suggested to the students that if they are going for a job interview, it is better to error on overdressing than underdressing. Caleb said they've had people interview for jobs at Cerulean where they even wore a tie.
Once a person is seated at a table, Courtney said, the next thing is deciphering the menu. Many times people come in and can't pronounce items on the menu. That's OK, she said.
"We don't want you to be too intimidated to ask your server questions," she said. "They're here to serve you and answer your questions. There's no dumb question."
"Part of the reason we put things on the menu is to educate the community," Caleb said. "No server in the entire world wants to get your order and just walk away."
Before the students ordered, Caleb went over the menu specifically tailored for the Step One students. He explained each entree, as well as the side items.
Courtney explained etiquette with the silverware and napkin.
"Silverware at a place setting always is confusing. What we have here today is very simple. The common rule of thumb is to start from the outside and work in," she said.
She also demonstrated how chopsticks are used.[[In-content Ad]]The high school juniors enjoyed the two-hour experience.
"It was really good," said Nicole Schooley. "I've never experienced something like this."
As for the food, Schooley said, "It was really good. I'm really impressed with the food. The best food I've ever had."
Donald Stage said the experience "was pretty interesting. I've learned many things, such as how to use chopsticks. How to eat properly at a table."
Landon Newsome said he learned "the whole placement, silver etiquette." He liked the food, especially the basil-soy salmon.
"It's a really good restaurant with really good food," said Tiffany Riddle. "It's different. Not what I'm used to."
She said the food was great. "Spicy, but I liked it."
Sonia Ordüno also said the experience and food were great. "The owner was very nice and so were the servers," she said.
"It was fun," said Philander Shepherd. "It was nice to get out of school and do something different. I didn't really hear anything about Cerulean before."
Shepherd said he learned "a lot more about proper etiquette and what fine restaurants expect from you."
The food was excellent, he said. "It was really good. I wasn't expecting the flavors so it was a nice surprise. I liked the presentation, too. The whole box thing."
The Warsaw Community High School Step One juniors also got side items of Asian noodles, broccolini salad and sweet orange and almond mix.
Before eating, trying the selections for the first time for some students, Cerulean co-owners Caleb and Courtney France gave the students a lesson on proper etiquette at restaurants.
WCHS teacher David Bailey said the idea behind the event was to expose the students to something they may not otherwise get the opportunity to take part in. The earlier kids are exposed to such opportunities and to see what the community has to offer, the richer their lives will be. Bailey said the Frances took a chance in opening the business, and have been successful, and it's good for the students to see that.
Step One is a program at the high school for students at risk of not reaching their full potential. The program works to help the students achieve what they are capable of achieving.
Caleb told the students that he started a small catering business in March 2005 with his friend Nate Munson in Winona Lake. Both men had business degrees, and their passion was to start a business of some sort.
Seeing a need in the community for catering to the international business that came into the area because of the orthopedic industry, Caleb and Munson set up their business. The catering business existed for six months before they were asked to establish a restaurant in the Village at Winona. Munson eventually moved out of state, but Caleb kept the restaurant going.
In their first year of business catering as Flying Fish, Caleb said, they did $30,000 in sales. This past year, Cerulean has done $1.6 million in sales. They serve 50,000 to 60,000 people a year. The business opened with just two people, Caleb and Munson, but employed 88 people last year.
"We love what we do. We work all the time, but we don't consider it work," Caleb said. "It's a passion."
During the day, Cerulean touches on Asian cuisine. At night, it touches on Mediterranean food.
"What we believe in more than the food is the commune," Caleb said. "Commune is the exchange of thoughts and feelings."
He said Cerulean is not just about the food, but the interaction. They want people to sit down, eat and talk.
"When you walk in, our goal, our servers' goal is that you feel the atmosphere and joy," he said.
Courtney gave the lesson on fine dining from making reservations to silverware.
There are different elements to a dress code, she told the students. The dress code at Cerulean is casual, and diners can come in wearing jeans and a t-shirt, but said sweatpants probably weren't appropriate.
"We want to promote a nice, fine dining atmosphere, but we don't expect you to come dressed to the nines," Courtney said.
After casual, there is business casual. Business casual basically means no jeans, no flip flops, etc., she said. Casual elegant gets a little fancy and diners are expected to be dressed up.
Courtney suggested to the students that if they are going for a job interview, it is better to error on overdressing than underdressing. Caleb said they've had people interview for jobs at Cerulean where they even wore a tie.
Once a person is seated at a table, Courtney said, the next thing is deciphering the menu. Many times people come in and can't pronounce items on the menu. That's OK, she said.
"We don't want you to be too intimidated to ask your server questions," she said. "They're here to serve you and answer your questions. There's no dumb question."
"Part of the reason we put things on the menu is to educate the community," Caleb said. "No server in the entire world wants to get your order and just walk away."
Before the students ordered, Caleb went over the menu specifically tailored for the Step One students. He explained each entree, as well as the side items.
Courtney explained etiquette with the silverware and napkin.
"Silverware at a place setting always is confusing. What we have here today is very simple. The common rule of thumb is to start from the outside and work in," she said.
She also demonstrated how chopsticks are used.[[In-content Ad]]The high school juniors enjoyed the two-hour experience.
"It was really good," said Nicole Schooley. "I've never experienced something like this."
As for the food, Schooley said, "It was really good. I'm really impressed with the food. The best food I've ever had."
Donald Stage said the experience "was pretty interesting. I've learned many things, such as how to use chopsticks. How to eat properly at a table."
Landon Newsome said he learned "the whole placement, silver etiquette." He liked the food, especially the basil-soy salmon.
"It's a really good restaurant with really good food," said Tiffany Riddle. "It's different. Not what I'm used to."
She said the food was great. "Spicy, but I liked it."
Sonia Ordüno also said the experience and food were great. "The owner was very nice and so were the servers," she said.
"It was fun," said Philander Shepherd. "It was nice to get out of school and do something different. I didn't really hear anything about Cerulean before."
Shepherd said he learned "a lot more about proper etiquette and what fine restaurants expect from you."
The food was excellent, he said. "It was really good. I wasn't expecting the flavors so it was a nice surprise. I liked the presentation, too. The whole box thing."
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