LYNN — Local business leaders and community members packed the Tiger’s Den Café at Lynn Vocational Technical Institute on Tuesday for a networking luncheon hosted by the Greater Lynn Chamber of Commerce. But the real stars of the afternoon were in the kitchen.
Culinary students at Lynn Tech planned, prepared, and served the entire meal — turning a community event into a living classroom where their talents took center stage.
“Events like this give the students a chance to show off what they’ve been working so hard on,” said Ryan Newhall, interim executive director of the Greater Lynn Chamber of Commerce. “They’re the future workforce, and this is how we connect them with our business community.”
Newhall said this year’s luncheon saw more participants than the year before.
“Lynn Tech has been phenomenal to work with,” he said. “The whole Lynn Public Schools system has been a great partner.”
Guests at the luncheon selected from minestrone or chicken tortilla soup, followed by selections of chicken Caesar wraps, chicken parmesan, grilled cheese sandwiches, or Greek salad. Dessert featured house-made carrot cake and chocolate chip cookies — all prepared and served by students that morning.
Inside the café kitchen, students rotated through bakery, deli, and hot line stations as part of a hands-on curriculum focused on real-world culinary skills.
“We teach the basics — baking, sauces, prep, cooking styles — and then by senior year, we’re stepping back and letting them run the place,” said culinary arts instructor Bill Morella.
The featured entrée, maple pecan-crusted chicken, was designed by senior Daisy Gomez-Perez.
“I try to make sure we use at least one student-designed special each week,” Morella said. “It gives them ownership and builds confidence.”
Morella, department head Anthony Canadas, and front-of-house instructor Alyssa Howell are all graduates of Johnson & Wales University.
“We’re all Johnson & Wales grads — me from the ’80s, Anthony from the ’90s, and Alyssa from the 2000s,” Morella said. “We’ve built a program here that combines professionalism with heart.”
Howell, who graduated from Lynn Tech’s culinary program in 2005 and now teaches hospitality and customer service, said the program pushes students well beyond the kitchen.
“They’re learning math, science, writing — even food history,” she said. “They’re gaining the skills to run a business and manage themselves.”
“They get a stress test here,” she added with a laugh. “But it’s a great experience.”
“Everything here is made from scratch except the bread and dressings,” Howell said. “The kids are learning the right way.”
David Gagner, Lynn Tech’s cooperative education coordinator, said the café and events like the luncheon show students what’s possible when hard work meets opportunity.
“We’re not just training students in the kitchen,” Gagner said. “We’re preparing them to walk into any workplace with confidence, skills, and experience.”
Junior Alan Long, who worked the bakery station during the luncheon, said he made six trays of cookies and hopes to one day open a business of his own.
“This is one of my dream shops,” Long said. “I want to open a bakery here in Lynn someday, maybe even while I’m in college, just to give back to the community.”
Long said his interests have changed over time.
“I used to want to be a SWAT officer,” he said. “But culinary just really called out to me.”
His advice to younger students: “Even if you don’t have a passion right now, it’ll come. Chase your dreams — those are what keep you going.”
Robert McIntyre, also a junior in the culinary program, said he values both the skills and the creative freedom the program offers.
“I like being able to make food for people who need it,” McIntyre said. “And it’s fun to try recreating things I’ve had before — like vodka penne or pizza. It’s cool to learn how to do that myself.”
Two senior students are currently completing co-op placements at Marshall Middle School, where they help teach sixth and seventh graders the basics of cooking. Others are working at local restaurants, gaining industry experience before graduation.
Among those enjoying the meal was Terrell Patterson, director of operations at Lynn Community Health Center and a longtime supporter of Lynn Tech.
“I’ve been eating here for years,” Patterson said. “Historically, the food has always been great. It’s a great experience for the students and for us.”
Newhall said the Chamber intends to keep building on its partnerships with schools like Lynn Tech.
“When we hear from businesses that they’re having a hard time finding workers,” he said, “we think about places like this. These students are talented, they’re driven — and they’re ready.
