Farm to Table Meal Gives Brighton Students Real Life Experience

Hustling around the small kitchen like a group of professionals, culinary students from Brighton's Flex Tech High School have been busy all week preparing for the first ever Farm to Table Experience that takes place on Saturday.


From tying chickens, to peeling onions, the group of future chefs are learning the basics of preparing a large feast from start to finish.

"We started on Monday and did 250 raviolis and then Tuesday, another 250," Flex Tech Hospitality teacher John Maxwell said. "Yesterday was hilarious when we were peeling onions and the whole crew was balling-- everybody was in tears."

Watching the confidence of his students grow and their excitement over preparing the food has been fun to watch, according to Maxwell and says he is excited to see the reactions from the crowd during the event.

"It's such a rush in this industry of the actual service," he said. "When you're out there and you hear, "This is so wonderful, how did you learn to do this," they (students) just glow."

Using the second year Flex Tech culinary program was a "good marriage," according to Wooden Spoon Executive Chef Steve Pilon, who also created the menu for the Farm to Table Experience.

"There a great bunch of kids and for them to learn how to tie chickens in high school, pretty cool in my opinion," he said. "It's up to us, if they want to pursue this as a true career, to make sure they are well aware of what they are getting themselves in to."

The Farm to Table Experience will take place on Sept. 21 at 6 p.m. on the grounds of the Greater Brighton Area Chamber located at 218 E. Grand River Ave. Tickets are $60 and available the Greater Brighton Area Chamber of Commerce at 810-227-5086.

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