Connect with us

Food & Drink

Newly-opened Mitchell Hall bringing expanded culinary, hospitality programs to Columbus State

Avatar

Published

on

It goes without saying that Ohio State overtakes any conversation regarding Columbus-area colleges and universities. And for good reason: it’s a large, historic school offering fantastic academic, social, and athletic opportunities. With this being said, it’s time for us to take a look around a bit more, and notice the exceptional programs offered by smaller Columbus colleges.

For the last 40 years, Columbus State Community College has offered its students the ability to major in culinary programs, and now it boasts hospitality management, hotel and event planning, and dietetics degrees to its students as well.

Photos: Zane Osler

Its recently completed Mitchell Hall, named for Columbus restaurateur Cameron Mitchell, will house labs, classrooms, and even a full-service restaurant and café and bakery for these programs. The program size will double to accommodate 1,500 students, pushing the creativity and quality of potential new Columbus chefs and restaurateurs to the next level.

“We plan to be regionally competitive. Before this, we never marketed for specific programs,” said Joshua Wickham, Director of Operations for the College of Hospitality Management and Culinary Arts at Columbus State. “We’ve always had our recruiters who recruited for the college—not specific programs. We’re changing that now. We’ve actually hired a full-time recruiter, and all she does is recruit for our hospitality programs.”

But all of this didn’t happen overnight. Mitchell Hall, which was opened to the public for tours for the first time on August 13 of this year, has been five years in the making. The project broke ground in April of 2018. “It’s taken almost 18 months to complete— from a parking lot to this,” Wickham said.

And it also didn’t happen for free. According to Wickham, the building cost a total of roughly $34 million. Public funding came from Columbus State itself, with additional funds from the state of Ohio. Private philanthropy will provide $10 million of support, much of it from corporate sponsorship, including Bundy Baking Solutions, the namesake of the school’s Bundy Baking Lab.

According to Wickham, nearly 75% of the private funding has already been secured, which Mitchell spearheaded with a $2.5 million gift from Cameron Mitchell Restaurants.

Housed within Mitchell Hall’s 80,000 square feet and its three stories are large, sleek classrooms; a culinary, mixology, and baking lab; plus a fully-functional café and bakery and a restaurant that will be open to the public, yet run by Columbus State students.

Each program is eight weeks long, and alternates between classroom sessions, lab work, and most interestingly, a four-hour work shift in either the college’s restaurant or café and bakery. This, Wickham insists, is not just the best way to learn about culinary work; it’s the only way. “You have to touch it, definitely. You just have to touch it,” he said. “You can’t just talk theory. You need to feel the heat of the kitchen, the pressure of the customers. That’s what gives us our edge and will allow us to provide that level of education.”

While the bakery will craft its own bread and sell fresh soups and other small items, the Columbus State restaurant, Degrees, will operate on an entirely different scale. The 50-seat eatery will be entirely student-run (as the bakery will be), and gives students a wholly unique chance to experience their craft live, and with the safety off.

And Wickham’s previous use of the word pressure rings even more true, as Degrees features an open kitchen separated from diners by a single sheet of transparent glass, making sure those studying the culinary arts are well equipped for the high-stress environments they will likely encounter in the real world.

“It’s a different experience when you’re back there cooking and you have a bunch of people sitting right there,” said Wickham.

And while students will take important vocational lessons away from the establishment, Columbus residents shouldn’t write it off as an educational gimmick. With a kitchen featuring a litany of brand-new, state-of-the-art machines and cooking implements, Degrees plans to o er approachable food that is still loaded with flavor and personality.

Although the menu hadn’t been released publicly at the time of press, Wickham says it will feature hearty contemporary American cuisine, with signature sandwiches and flatbreads to boot. In addition to food, the location boasts a full-service bar selling liquor, wine, and beer to customers after 5:00 p.m.

The restaurant will open to the public at the end of October (while the bakery, called Blend, opens in late September), and will serve Monday through Friday from 11:00 a.m. until 2:00 p.m. for lunch, and from 5:00 p.m. until 9:00 p.m. for dinner.

Mitchell Hall sits along the east side of Cleveland Avenue on the Columbus State Community College campus.

Continue Reading
Comments

Food & Drink

See what “big changes” are coming to The Market Italian Village

Regina Fox

Published

on

Fans of The Market Italian Village certainly aren't enjoying this temporary closure while it undergoes renovations, but the restaurant promises the wait will be worth it.

The neighborhood restaurant recently announced in a release "big changes" coming to the space to create more "experienced-based dining."

"We’ve teamed up with incredible designers, architects, and artists to give our space a beautiful update and we can’t keep our mouths shut about it any longer!" wrote The Market Italian Village on Facebook.

The Market is currently closed and will reopen to guests the weekend after Thanksgiving with two very special additions:

  • Columbus’ FIRST chef's table - A unique experience to get up close and personal with one of the city’s most unique chefs, Tyler Minnis. The reservation-based tasting counter seats four and will face toward the kitchen, giving guests direct access to Chef Tyler throughout the dining experience as he creates a four-course tasting menu. Available for $50-60 per person on Thursdays, Fridays and Saturdays.
  • Community Table Seating - Perfect for group dining, this intimate booth is reservations-only for large parties, seating up to 16 guests. Those seated at the community table will order from a pre-set family-style menu, pre-determined by Chef Tyler on a monthly basis.

The post went on to say the restaurant "just scratched the surface" of its announcements.

https://www.facebook.com/MarketItalianVillage/posts/2719875781402957:0

The Market Italian Village is located at 1022 Summit St. Keep an eye on their Facebook page for updates.

Continue Reading

Food & Drink

Too Good To Eat: SuperChef’s stuffed Scriddle Pancakes

@findyourfork

Published

on

Pancake my eyes off you, sweet cakes, cause no one stacks up to you.

Feast your eyes on the thickest thiccest pancakes that Columbus has to offer. SuperChef Ohio serves up these jumbo stacks of comfort in style, by combining the culinary flavors of savory and sweet—essentially, the best of both worlds.

https://www.instagram.com/p/BuRtmUYAMhu/?igshid=19h0q3u82h40e

Stuffed to the brim with scrambled eggs, deliciously sweet candied bacon, and house-made sausage all covered up in warm maple syrup, these cakes are not to be missed.

Picture this: four of the thiccest, fluffiest, and softest pancakes stacked one on top of each other with hot maple syrup cascading down the sides.

Grab that knife in your hand and take that first slice down all four pancakes all at once. Watch as the warmth from the layered cakes is released, and along with it all the combined flavors of sweet and salty bacon and sausage.

Shove a generous helping of the cakes into your mouth and close your eyes. Feel instantly comforted by the penultimate flavors of breakfast all in one bite.

Take a big swig of coffee (or milk, whatever suits you) and prepare for another bite of breakfast dream come true. Fancy yourself a one-stop-shop for all your breakfast needs? SuperChef Ohio has got you covered.

SuperChefs has locations in Downtown and Gahanna. Visit mysuperchefs.com for more information.

Continue Reading

Food & Drink

5 tasty merchants announced for North Market Dublin

Regina Fox

Published

on

You now have five more reasons to be excited for Dublin's North Market with its recent announcement of merchants. North Market veterans and newbies alike are coming together for the first phase of committed businesses for the Bridge Park public market.

Momo Ghar, Dough Mama, Market Bar, Coastal Local Seafood, and The Dublin Farmer's Daughter will occupy five of the 19 stalls.

“Like we have done for 143 years at our downtown location, we are successfully curating the best-in-class fresh meats, seafood, bakery, and produce categories for the Bridge Park facility that will provide a unique experience for visitors,” said North Market Executive Director Rick Harrison Wolfe.

In case you're not hip to the dynamite dumplings, Momo Ghar will be opening a third location inside North Market Bridge Park. As Food & Wine so affectionately wrote, “Once you try this food, you will never have any problem finding your way back here.”

Dough Mama is yet another Central Ohio favorite, serving "stick-to-your-bones" comfort food with a twist, according to the website. Guests can enjoy homemade biscuits, sandwiches, soups, desserts, pastries, and more.

Market Bar will be quenching the adult thirsts of North Market Bridge Park goers with a variety of craft beer and fine wines to go. This concept is owned by Pete Volker and Wayne Lin.

Central Ohio seafood distributor Ian Holmes, owner of Coastal Local Seafood, will bring his expertise to the North Market Bridge Park merchant community. Upon opening their first retail shop at North Market Bridge Park, Coastal Local Seafood will be able to provide the same wonderful seafood ingredients for home chefs and will also serve on-site menu items such as lobster rolls and crab cakes. Dublin residents and guests can look forward to enjoying fresh oysters at the New England-themed raw bar.

The Dublin Farmer's Daughter is a new concept from the owners of Copia Farm, partners Caitlin Bergman and Dan McLeod. This venture will focus on the highest quality ingredients sourced from our farm and other local farms said Bergman in a release.

Continue Reading

No mo’ FOMO

Missing out sucks. That's why our daily email is so important. You'll be up-to-date on the latest happenings and things to do in Cbus + be the first to snag our daily giveaways

Shop Now!

The Magazines

X