The Sanford Regional Technical Center's café reopened to the public in January, offering community members a chance to enjoy quality meals while supporting hands-on learning for culinary students.
Chef Jethro Loichle, in his first year teaching the Culinary Arts program, brings over 30 years of cooking experience to SRTC. "I learned in the field, so I have to show the students how to do it," he explained. His students cook three times daily, preparing meals that help them master essential techniques while serving the community.
The café currently operates for lunch service on Wednesdays and Thursdays in January, featuring a French-themed menu with appetizers and desserts at $5 each and entrees for $10. Reservations must be made online through the SRTC website, as phone bookings are not available. The system accommodates parties of one to four people, and the café accepts cash or check only.
Lunch service will pause in February and early March while seniors prepare for ProStart and SkillsUSA competitions, but the café will remain open for breakfast service during this time, when juniors will step up to run the morning operation, offering fresh pastries prepared by baking students.
Second-year student Finnegan Lee describes the experience as transformative. "This program has already gotten me a job," he said, adding that classmates have landed positions at high-end restaurants in Portsmouth and beyond. Students rotate between front-of-house service and back-of-house cooking, gaining comprehensive hospitality experience. "We're like a small family in the classroom," said Lee, who is one of seven seniors, which includes Jaxson Condon, Jayden Doyle, Bowie McEllin, Sean Rioux, Azure Shrubsall, and Greg Warlo.
In the baking and pastry program, second-year student Andre Roy is preparingFrench desserts for the café. "We start completely from scratch," Roy explained. "It was a French-themed menu, so we thought of French desserts and came up with a tart and a pancake. Then it takes about two days to prep." Roy plans to pursue a culinary career.
The hands-on experience extends beyond regular service. Warlo appreciates how the program prepares students for real restaurant environments. "This is definitely a very high-action program," War said. "You've got to be on your feet, ready to go."
Chef Kristen Perry leads the new Baking and Pastry program, bringing experience from York County Community College and her own bakery in Wells. "Nowhere around here can you get baking and pastry training," she notes. Her students collaborate with culinary arts students, creating a dynamic learning environment where nearly 30 students cook together daily.
The café also caters special events throughout the region, with all proceeds supporting student scholarships and program materials.