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Local Students Train At Yorktown Student-Run Restaurant

Michael Feist, of Briarcliff, serves the customers, including his mother, right, and BOCES board member Anita Feldman at "Educated Palate" in Yorktown Heights.
Michael Feist, of Briarcliff, serves the customers, including his mother, right, and BOCES board member Anita Feldman at "Educated Palate" in Yorktown Heights. Photo Credit: Courtesy Putnam/Northern Westchester BOCES
Ossining students Michael Stark, left, and Gaven Glenn do the clean up.
Ossining students Michael Stark, left, and Gaven Glenn do the clean up.

YORKTOWN HEIGHTS, N.Y. — Westchester customers are giving high grades to the student-run restaurant “Educated Palate” on the campus of Putnam/Northern Westchester BOCES in Yorktown Heights.

From preparing a three-course menu to waiting tables and even washing the dishes, the students run everything at “Educated Palate” and also earn course credit in the process. Last week, diners feasted on a Mediterranean appetizer medley, Carthaginian flank steak with Tunisian apricot entrée and dessert trio of baklava, pistachio dacquoise, and phyllo purses with dates and figs.

“This is the third time I’ve come here in two years, and the food is fabulous,” said Ilene Montesinos, of Lakeland, in a press release. “They really do an amazing job teaching the kids how to run a restaurant.”

Briarcliff resident and guest Carmino Ravosa agreed. “We love it here,” Ravosa said in the release. “It’s really professionally run.”

While diners feasted on the meal and enjoyed the atmosphere, the students were learning the ins and outs of being successful in the restaurant industry. Gaven Glenn, of Ossining, said he even enjoyed his job washing the dishes.

“I actually think it’s calming,” Glenn said in the release. “I love this program, because I love food, and it really helps you learn every aspect of the business.”

Ossining’s Michael Stark said he enjoyed learning by doing.

“The hands-on aspect of the program is great,” Stark said in the release. “I think you learn much more about the business this way than you would in a classroom.” Briarcliff Manor’s Michael Feist, who designed the menu, said working in the restaurant offers a unique opportunity not available in most other places.

“It’s really great to get the whole experience,” Feist said in the release, “including front of the house.”

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