Students in the Hospitality and Tourism program at Paris Junior High recently had the opportunity to step outside the classroom and into a real-world culinary setting thanks to a visit from the Credit Union of Texas food truck.
Chef Bret Dudley visited the campus to share his expertise and give students an inside look at what it takes to successfully operate a food truck business. During his visit, Dudley spoke with students about the many responsibilities involved in running a mobile food operation, including food preparation, cooking, customer service, and managing the business side of the operation.
Students learned that success in the food service industry requires much more than just cooking skills. Dudley explained the importance of preparation, planning, and efficiency, emphasizing how much work happens behind the scenes before a single meal is served. By preparing food ahead of time, food truck teams are able to serve customers quickly and maintain high-quality standards during busy service periods.
The highlight of the visit came when students had the opportunity to step onto the food truck themselves and assist in serving meals to fellow classmates and teachers. While the food had already been prepared, the experience allowed students to see firsthand how a fast-paced food service operation works and the teamwork required to serve customers efficiently.
Experiences like this help bring classroom lessons to life by connecting students with industry professionals and providing hands-on learning opportunities. Through the visit, students gained valuable insight into both the culinary and entrepreneurial aspects of the food service industry.
Paris Junior High’s Culinary Arts program continues to provide students with opportunities to explore careers in the culinary field while developing practical skills that can be applied both in and out of the classroom
