Orlando’s, a student-run restaurant inside Building 1 at SCC opened Wednesday, January 14th for the first time this quarter.
According to Janet Breedlove, a Program Coordinator at SCC, said that Orlando’s is a restaurant directed by Inland Northwest Culinary Academy (INCA) faculty and run by students within the culinary program at SCC.
“Students in the dining room class serve in the restaurant,” Breedlove said, “Students in the kitchen classes prepare the food served in the restaurant.”
“I’m in my final quarter,” Michael Reed, a student in the Culinary Program and waiter at Orlando’s said. “Our class is split in half because of a new order of rotation that has just started. Half of us are working as cooks, and the other half are working in the dining room.”
Orlando’s has a modern, fine-dining quality to it, with ambient lighting and plush chairs, much like some of the fine-dining establishments in downtown.
Some students have experience in the industry already, but most do not.
“Many students enter our program with no previous experience,” Breedlove said. “We provide all training during the program.”
“I’ve worked in the restaurant business for 10 years now,” Reed said. “I’ve worked in big restaurants where some nights we had 200 to 300 plates go out. Working here is a much calmer environment.”
Some students were nervous about working with customers.
“This is the first time I’ve ever served in the dining room,” Keiko Wilfong, also a SCC student in her final quarter of the Culinary Program said. “I just got my first job as a line cook in another establishment, but this is the first time I’ve worked with customers face-to-face, and I was really nervous.”
The program provides students with necessary training to work in the industry once they have completed the course, which also includes creating a menu.
“INCA faculty work with students to create the menu selections,” Breedlove said. “Several selections on our menu stay the same throughout the quarter and four entrée items change each week, keeping with the weekly menu theme.”
The students get to taste items on the menu themselves once it has been created.
“I got to test the food after the menu was created,” Reed said. “So that I could give an honest and accurate opinion on the food we serve.”
“Our INCA Bacon Cheeseburger can’t be beat,” Breedlove said when asked about her favorite menu item. “It is the most melt-in-your-mouth, tastiest burger in town!”
Orlando’s serves students, but also those who do not attend the college.
“Orlando’s Restaurant is open to the public and at least half of our guests are not students or employees of SCC,” Breedlove said. “Many of our guests are from local senior centers and assisted living centers as well as the general public.”
Orlando’s also offers other amenities.
“Many students do not realize that our menu items can be taken To Go,” Breedlove said. “We also have a Bistro Dinner each quarter where we serve a four-course meal with or without wine accompaniment.”
The restaurant also offers banquet dinners for a party of up to 45 individuals with at least 48 hours notice.
Also available at Orlando’s are non-credit cooking classes.
“Several years ago we developed the INCA after Dark program to offer non-credit cooking classes to the general public,” Breedlove said. “Most classes are $49 and are held from 6pm to 8pm. Classes are taught by INCA faculty and regional chefs. Participants can register online or by contacting Non-Credit Registration.”