Garland ISD’s Culinary Gem: Dining at The Bistro at Gilbreath-Reed Career & Technical Center

For those who ponder the future workforce and the capabilities of the rising generation, a visit to Garland ISD’s state-of-the-art Gilbreath-Reed Career and Technical Center (GRCTC) in Garland, Texas, offers a profound sense of reassurance and inspiration. Specifically, a lunch reservation at The Bistro, the center’s student-run restaurant, promises not only an exceptional culinary experience but also a powerful glimpse into the promising future shaped by these talented young individuals. This isn’t just a high school lunchroom; it’s a testament to real-world career training and an experience that will undoubtedly leave you wishing you could enroll!

Even if you harbor no concerns about the next generation, a trip to The Bistro is highly recommended. You’ll be treated to a delicious meal, meticulously prepared and served by dedicated students enrolled in the culinary arts and hospitality programs, showcasing their skills and passion for their chosen fields.

The Bistro: Where High School Students Master Culinary and Hospitality Arts

The Bistro at Gilbreath-Reed Career and Technical Center has long been a training ground for its students and staff, but excitingly, it has recently opened its doors to the public for lunch. This expanded access allows the community to witness firsthand the incredible talent and dedication cultivated within these programs. I had the distinct pleasure of being invited to a special 6-Course Mardi Gras Luncheon, an event designed to fully showcase the capabilities of the students and the impressive operations of The Bistro.

This initiative not only provides invaluable real-world experience for the students but also serves as a vibrant, accessible dining option for the local Garland community. The Bistro operates Wednesdays through Fridays, though calling ahead is advised to confirm availability, as the venue is sometimes booked for special events like the Mardi Gras luncheon I attended.

Every aspect of the Mardi Gras luncheon, from the initial menu conception to the final serving, was masterfully executed by the students under the expert guidance and supervision of their instructors. Students participating in the culinary arts program took charge of all “back of house” responsibilities. This involved not only the intricate planning of the 6-course menu but also the meticulous, from-scratch preparation of each dish, demonstrating a comprehensive understanding of food science, flavor profiles, and advanced cooking techniques. Their commitment to quality and attention to detail were evident in every bite.

Simultaneously, the hospitality program students flawlessly managed all “front of house” operations. Their duties included everything from crafting the festive decor that transformed the dining space into a vibrant Mardi Gras celebration, to warmly greeting guests, professionally serving each course, and skillfully preparing and serving custom beverages. Their poise, professionalism, and genuine eagerness to provide an exceptional dining experience truly elevated the event, underscoring the vital role of customer service in the hospitality industry.

One of the most creative and engaging aspects of our meal was the ingenious serving method. Each of the six meticulously crafted dishes was presented in a small, yet satisfyingly plentiful, portion within a 6-cup muffin tin. This innovative approach allowed guests to sample the diverse menu simultaneously, fostering a communal and interactive dining experience that was both visually appealing and incredibly practical.

A Taste of New Orleans: The Mardi Gras Menu at The Bistro

The Mardi Gras luncheon menu was a vibrant homage to the rich culinary traditions of New Orleans, featuring five exquisite savory samples and a decadent dessert. The students curated a selection that truly captured the spirit and flavors of Mardi Gras, promising a memorable gastronomic journey for every diner. The lineup included:

• Seafood Gumbo: A classic Creole stew, brimming with fresh seafood and a rich, savory roux.
• Chicken and Sausage Jambalaya: A hearty and flavorful rice dish, expertly spiced with tender chicken and savory sausage.
• Crawfish Cake with Sauce Piquant and Smoked Pineapple Relish: A creative and complex dish combining crispy crawfish cakes with a tangy sauce and a unique sweet-smoky relish.
• Blackened Snapper with Lump Crab Meat and Citrus Sauce: Flaky blackened snapper topped with succulent lump crab meat, brightened by a zesty citrus sauce.
• Creole Shrimp: Plump shrimp prepared in a robust Creole sauce, bursting with vibrant flavors.
• King Cake Bread Pudding: A delightful twist on the traditional bread pudding, infused with the festive essence of King Cake.

Mardi Gras Beverages: A Refreshing Start

Before diving into the extraordinary six-course meal, let’s talk about the equally impressive beverages. The creativity and presentation began the moment guests arrived, setting the stage for an authentic Cajun-Creole experience. The air was filled with festive music and the inviting aromas of the cuisine, transporting everyone to the heart of New Orleans.

Upon entering, a distinguished group of guests, including NBC’s Deborah Ferguson, Dr. Phillip Gilbreath, representatives from Garland ISD, city officials, the principal, assistant principal, and various media and food bloggers, were all warmly greeted by the enthusiastic hospitality students. Each guest was promptly offered one of two specialty Mardi Gras-inspired drinks, expertly crafted for the occasion. The seamless service and thematic presentation immediately created an immersive and celebratory atmosphere.

The beverage options were a “Smokin’ Jamba Juice” and a “Mardi Gras Smoothie.” Opting for the “Smokin’ Jamba Juice,” I was captivated by its theatrical presentation: it bubbled and emitted a gentle smoke, thanks to a touch of dry ice. This refreshing concoction, made with sweet tea, peach tea, lemonade, and ginger ale, was perfectly balanced – sweet without being cloying, and incredibly invigorating. The continuous bubbling added an element of playful fun, making it a memorable start to the luncheon.

Behind the Scenes: A Culinary Program Tour

Following the delightful start to our meal, Principal Dr. Erika Crump graciously offered a comprehensive behind-the-scenes tour of the culinary program’s state-of-the-art facilities. It was an offer I eagerly accepted, curious to see where such impressive culinary talent was nurtured. What I discovered far exceeded my expectations, rendering any traditional “Home Ec” setup utterly obsolete.

The tour revealed an expansive and meticulously organized learning environment, featuring specialized areas such as a dedicated pastry kitchen, a bustling line area designed for efficient service, and a comprehensive main teaching kitchen. Each space was equipped with professional-grade appliances and tools, rivaling those found in top-tier restaurants. During the tour, we gained deeper insights into the program’s rigorous curriculum, met several passionate students actively engaged in their learning, and experienced a touch of “kitchen-equipment envy” ourselves!

Above all, I found myself admiring the students, who are afforded an unparalleled opportunity for real-world, hands-on learning in a dynamic field many intend to pursue as their careers. My envy, however, was pleasantly tempered by the revelation that GRCTC also offers adult culinary courses in the evenings, opening the doors for community members to hone their own cooking skills. The thought immediately sparked an idea: who would want to join me?

The Bistro Luncheon: A Restaurant Critic’s Unbiased View

Returning to the main event – the food itself. My initial assessment is straightforward: everything was, without exception, delicious. Knowing that these intricate dishes were crafted from scratch by high school students added an extraordinary layer of appreciation to the experience. However, stepping back and donning my professional restaurant critic’s hat, I evaluated the meal solely on its merits, independent of the age of its creators. The verdict? A significant portion of the meal rivaled the quality one would expect from a high-end, established restaurant.

The ingredients tasted remarkably fresh, indicating a commitment to quality sourcing, and the flavor profiles of each dish were impeccably balanced. Several dishes elicited audible expressions of pleasure – “oohs,” “mmmms,” and “ahhs” – from myself and my fellow diners. My top favorite was undeniably the jambalaya (bottom right in the image below). As someone with a discerning palate for jambalaya, this was a significant commendation. Crafted with tender chicken, savory sausage, perfectly cooked rice, and a rich, homemade tomato sauce, it was the epitome of comfort food, delivered with just the right amount of spicy warmth. Its widespread appeal was evident, as many guests around me shared my enthusiasm for this outstanding dish.

In fact, I found myself with two absolute favorites. The crawfish cake, served with a vibrant sauce piquant and a uniquely delightful smoked pineapple relish (top left in the picture above), was equally astounding and proved to be another crowd-pleaser. The complexity of flavors packed into such a small portion was truly remarkable. The crispy exterior of the crawfish cake gave way to a tender, flavorful interior, beautifully complemented by the tangy heat of the sauce piquant and the unexpected sweetness and smokiness of the pineapple relish. If the opportunity arises to revisit next week, when these dishes are individually available on The Bistro’s regular menu, I would not hesitate to order both this and the jambalaya, perhaps taking one home to savor for dinner.

The other dishes also impressed. The Creole shrimp, served with vibrant peppers and rice, offered a robust and satisfying experience with its rich, seasoned sauce. Similarly, the blackened snapper, elegantly topped with succulent lump crab meat and served over a bed of red beans and rice, garnered praise from another attendee at my table, highlighting the diverse appeal of the menu. While the gumbo, a classic staple, was well-prepared, my personal preference leans more towards jambalaya, making it a strong contender but not my ultimate favorite of the day.

The Grand Finale: King Cake Bread Pudding

And now, for the pièce de résistance – the dessert! The King Cake Bread Pudding was an absolute triumph. This traditional bread pudding was elevated to an art form, featuring a perfectly caramelized praline crust, an indulgent array of four distinct sauces, a cloud of fresh whipping cream, and a delicate sugar crisp. In true Mardi Gras fashion, it even included a miniature plastic baby, adding a playful and authentic touch to the festive treat.

As someone with a non-life-threatening but inconvenient dairy allergy (which can cause significant sinus discomfort), I approached this magnificent dessert with a plan to exercise strict self-control, aiming for just a small taste, carefully avoiding the whipping cream. That plan, I must confess, failed spectacularly. After just one small, exquisite bite, my resolve melted away. I found myself devouring more than half of my serving, battling a strong desire to finish every last morsel. This dessert struck a perfect balance – wonderfully sweet but not overly so, providing an incredibly satisfying and memorable conclusion to our elaborate feast. To cap off the exceptional experience, guests were also served fresh, high-quality coffee, the perfect accompaniment to such a decadent meal.

A heartfelt thank you is extended to all the dedicated students, their inspiring instructors and chefs, and the supportive administration for hosting such an unforgettable event and showcasing the remarkable work being done at Gilbreath-Reed.

Plan Your Visit: Lunch at The Bistro

If you find yourself in or around Garland, Texas, on a Wednesday, Thursday, or Friday during lunchtime, a visit to The Bistro at Gilbreath-Reed Career and Technical Center is an experience not to be missed. The Bistro is regularly open for lunch on these days, but it is highly recommended to call ahead at 972-487-4588 to ensure they are not booked for a special event. The exceptional Mardi Gras entrees and dessert featured in this review will be available on the menu the week of February 25th, offering a unique opportunity to sample these culinary masterpieces.

Typically, The Bistro operates with a rotating regular menu, often supplemented by daily specials that reflect the current projects and learning modules of the students. Most entrees are affordably priced, ranging between $7 and $10, making it an excellent value for a high-quality, student-prepared meal.

Address: 4885 N President George Bush Hwy, Garland, TX

Important Note for Visitors: Please remember to bring your driver’s license. Upon arrival, you will need to stop at the main office, sign in using your driver’s license, and obtain a temporary guest badge to gain entry into the building. This security measure ensures a safe and welcoming environment for everyone on campus.

Beyond the Kitchen: Exploring Gilbreath-Reed Career and Technical Center

While the culinary and hospitality programs at The Bistro are undoubtedly impressive, they represent just a fraction of the incredible educational opportunities available at the Gilbreath-Reed Career and Technical Center. I could easily dedicate an entire separate article, or even several, to detailing the diverse range of programs and the profound learning experiences observed during my post-luncheon tour of the school. For the sake of brevity here, I will provide a concise overview.

Opened in August 2017, GRCTC is a thriving hub of vocational education, serving 1200 students and offering an expansive curriculum that includes 35 distinct programs and over 90 advanced-level classes. The breadth of fields covered is truly astounding, spanning from the culinary arts and hospitality to dentistry, cybersecurity, architecture, fashion design, marketing, engineering, graphic design, logistics/supply chain management, and numerous other vital career pathways.

During our tour, led by Assistant Principal Clinton Elasser, we encountered a classroom of students engrossed in the logistics/supply chain management program (pictured above). What struck me most was their professional demeanor and active engagement. Without any prompting, each student confidently approached us, extended a handshake, and clearly introduced themselves and their specific role within their practical projects, ranging from operations manager to forklift operator. This demonstrated a level of preparation and real-world simulation that is truly exceptional in a high school setting. These students aren’t just learning theoretical concepts; they are actively “doing” the work. For instance, they are responsible for managing the entire supply chain for The Bistro, providing invaluable, hands-on experience. When asked about their career aspirations after completing their courses, every single student responded with an enthusiastic and unequivocal “yes,” confirming the program’s success in inspiring future professionals.

Our tour also included a visit with the dynamic students of the motorcycle program. This program boasts a remarkable distinction: GRCTC is the only high school in the entire nation participating in the prestigious Harley Davidson “Battle of the Kings 2019” bike “build-off” competition. This incredible opportunity allows students to apply advanced technical skills, design expertise, and teamwork to a real-world, high-profile project. Should they perform well in this national challenge, they will advance to the highly competitive international competition, showcasing their talents on a global stage.

The Gilbreath-Reed Career and Technical Center stands as a shining example of how innovative educational approaches can effectively prepare young people for successful careers and contribute meaningfully to the community. It instills not just knowledge, but practical skills, professionalism, and an inspiring sense of purpose in its students.

For more detailed information about the Gilbreath-Reed Career and Technical Center and its extensive program offerings, please visit their official website: https://www.garlandisd.net/content/gilbreath-reed-career-and-technical-center-0

And remember, for an exceptional and inspiring dining experience, don’t forget to visit The Bistro for lunch!