2008 Woodie Awards
Pint-sized servers at Gold Star restaurant
Jennifer DeMoss
Issue date: 3/12/07 Section: Inside WCC
The kids at WCC's Childcare Center were inspired by their trip to Garrett's, the student-run restaurant in the Student Center building. With hand made cinnamon rolls and chocolate milk at the ready, they opened the Gold Star Restaurant in the Children's Center, inviting staff members to partake in fare produced by pint-size chefs in paper hats.
"They gave us fake money packets [to "buy" the food] and mine had a $1,000 bill," said Rachel Barsch, who attended the luncheon with Pete Leshkevich.
The food was simple: from the sunny yellow menu diners could pick cinnamon rolls for breakfast along with juice, coffee, or milk. For lunch diners received a crescent roll to fill with "sandwich fixins" that they were requested to bring along, and the beverage options listed above. Guests sat in tiny chairs at knee-high tables
Cheryl Camilleri, a staff member at the WCC Children's Center, wrote in an e-mail that, "the children made the dough for the cinnamon rolls and crescent rolls, [and] they also made their hats and the placemats. Our goal in doing this type of creative learning is to make the experience more real and hands on…We will also go back to Garrett's in the near future to reinforce the prior experience for the children."
"My waiter ran away from the table to play with the dinosaurs," said Pete Leshkevich, Student Activities employee, about his experience being served by children 3 ½ to 5 years old.
"Dinosaurs are much more interesting than waiting on tables," replied Barsch knowingly.
"They gave us fake money packets [to "buy" the food] and mine had a $1,000 bill," said Rachel Barsch, who attended the luncheon with Pete Leshkevich.
The food was simple: from the sunny yellow menu diners could pick cinnamon rolls for breakfast along with juice, coffee, or milk. For lunch diners received a crescent roll to fill with "sandwich fixins" that they were requested to bring along, and the beverage options listed above. Guests sat in tiny chairs at knee-high tables
Cheryl Camilleri, a staff member at the WCC Children's Center, wrote in an e-mail that, "the children made the dough for the cinnamon rolls and crescent rolls, [and] they also made their hats and the placemats. Our goal in doing this type of creative learning is to make the experience more real and hands on…We will also go back to Garrett's in the near future to reinforce the prior experience for the children."
"My waiter ran away from the table to play with the dinosaurs," said Pete Leshkevich, Student Activities employee, about his experience being served by children 3 ½ to 5 years old.
"Dinosaurs are much more interesting than waiting on tables," replied Barsch knowingly.
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