Bethune-Cookman University eagerly reopens student-run fine-dining restaurant
Bethune-Cookman University proudly reopened the doors to the campus’ Cub Paradise Restaurant last week for the first time since the COVID-19 pandemic.
The student-run, fine-dining restaurant provides hands-on experience for students enrolled in both the Titanium Service Excellence in Hospitality and Food Service Systems Management courses at the private university — a requirement for those studying business administration with a concentration in hospitality and management systems, said Ruth Smith, who has a doctorate in education and serves as department chair and associate professor of hospitality management.
Last week’s Mardi Gras-themed meal served as one of eight upcoming dining events planned for the spring semester where students will host up to 53 guests at a time for a full-service lunch. The program, under the supervision of faculty, provides students with practical experience in entrepreneurial decision-making, staffing and management, pricing and profitability, leadership, and collaboration, among other skills.
“It’s a really, very challenging course, but they have fun. It’s a lot of work, but it’s rewarding … and there’s a lot of transferability of skills with what we do,” Smith said.
“They have to understand that they’re going to be leading teams of servers and of chefs, so they have to understand what it is that they do. They have to work the grounds, so to speak, in order to be able to lead the people on the ground. It’s not a culinary school, we aren’t culinary driven. We are leadership and management driven.”
Mardi Gras menu: Seafood, mocktails and more
The upscale Mardi Gras lunch, led by student manager Tyra Dunnaway, featured an indulgent, zesty menu of on-theme dishes created by the students themselves. Each week's lunch will feature a new theme and corresponding culinary creations decided on by the student leader and team of the week.
Appetizers and entrees included the Berg of the Bayou — iceberg lettuce layered with a house-made bourbon Dijon vinaigrette and decorated with shallots, cherry tomatoes and candied walnuts; the Crown Jewel — a 4-ounce crab cake “infused with vibrant Cajun spices,” served atop a remoulade sauce bed and “accented with delicate chives and lemon;” and the N’awlins in the Garden — “sautéed baby bella mushrooms and onions, complimented by plant-based minced beef and buttery quinoa in a roasted bell pepper” and “topped with a crunchy crumb crust.”
“This course has given me the opportunity to hone in on my leadership potential and actively express my (culinary) passions,” said Dunnaway, a junior at the university.
“It’s given me a great sense of optimism. It’s a once-in-a-lifetime experience, a very unique twist of flavors and something that you wouldn’t expect out of a small school — a grand, fine-dining experience. From the types of dishes, to the flavors, and the way they’re executed, everything is just — it’s one of a kind.”
Poised atmosphere, vibrant flavors and exceptional service
During the event, hosts greeted guests at the door to confirm their reservations and welcomed them into a sophisticated dining room, humming with hushed jazz tunes. Each seating area, ranging from sweetheart seating to round tables for parties of eight, featured black tablecloths with floral centerpieces and chairs strung with colored beads in the spirit of the event’s theme.
Wearing white gloves, with black suits fitted and bowties fastened, servers attentively made their way around the venue, never leaving one’s glass half empty nor a dish uncleared.
Per my server’s enticing description, I began with the Cajun of Pearl appetizer — a textured, elegantly presented macaroni ball dish, made from a creamy and mild four-cheese blend, secured in a crispy, breaded outer casing. The deep-fried comfort food starter was well-prepared with a satisfying outer crunch and gooey center that burst with the gentle pressure of my fork.
Not long after finishing my plate did the pan-seared Black Magic Salmon make its way to the table. The flaky, buttery fish dish, tastefully presented and generously seasoned with cracked Creole spices, was layered with lemon garlic butter and served with a side of velvety mashed potatoes and steamed broccoli spears.
I also enjoyed the dessert-like Hurricane mocktail — a beachy, tropical burst of passion fruit, sweet pineapple, orange and lime juice, garnished with a fresh pineapple slice and cherry.
According to Smith, in addition to cultivating the perfect themed atmosphere, students are required to effectively research, price and prepare the day’s menu.
“They have to find the best prices that are on the market, so that they can, not necessarily make a profit, but they have to break even,” Smith said. “So, they learn costing techniques, and they apply that here.”
Starting this past fall, hospitality was offered solely as a concentration rather than a major at the university, according to Smith, who described the change as an effort to better intertwine both business and hospitality courses, further broadening students' entrepreneurial skill sets and, ultimately, providing more career flexibility.
“We’re excited. Students are excited, and we’re ready to roll and keep building this into something even bigger and better to attract even more students to the program,” Smith said. “So, I think (the reopening) was a very successful event ... I feel really proud, and I’m very happy that we accomplished what we set out to do.”
Spring 2024 Cub Paradise dining schedule
Thursday, Feb. 22: Black History
Feb. 29: Italiano Eleganza: A Taste of Italy
March 21: Caribbean Flavorz
March 28: Easter Buzz
April 4: Asian Fusion
April 11: Seafood Extravaganza
April 16: International Buffet
Cub Paradise Restaurant is located on the first floor of B-CU's business building at 155 N. Lincoln St. in Daytona Beach. For reservations, email cubparadise@cookman.edu.
This article originally appeared on The Daytona Beach News-Journal: Bethune-Cookman University reopens Cub Paradise restaurant in Daytona
