Experience Culinary Excellence and Transformative Career Education at Gilbreath-Reed Career and Technical Center’s Public Bistro
For anyone who has ever pondered the future, especially as it rests in the hands of the rising generation beyond Millennials, a visit to Garland ISD’s impressive new campus offers a profound sense of reassurance and optimism. Specifically, a trip to The Bistro, nestled within the state-of-the-art Gilbreath-Reed Career and Technical Center (GRCTC) in Garland, Texas, for lunch is an absolute must. Following your meal, take the time to embark on a comprehensive tour of the campus. This immersive experience will not only dispel any lingering doubts you might harbor about the capabilities and potential of Generation Z but will also ignite an immense hope for our collective future. You might even find yourself wishing you could turn back time and attend high school in such an exceptional environment!
And for those whose faith in the next generation remains steadfast, I still wholeheartedly recommend making your way to GRCTC for an unquestionably delicious lunch. The Bistro is an extraordinary student-run restaurant, expertly managed by participants in the center’s esteemed culinary arts and hospitality programs, offering a dining experience that consistently impresses.
The Bistro at Gilbreath-Reed Career and Technical Center: A Culinary Gem
I recently had the distinct pleasure of attending a special 6-Course Mardi Gras Luncheon at the Gilbreath-Reed Career and Technical Center. This meticulously organized event was designed to brilliantly showcase The Bistro, which has recently opened its doors to the public for lunch on Wednesdays through Fridays. While it’s always wise to call ahead to ensure availability, as special events can occasionally book out their dining space, this expansion marks an exciting new chapter for the student-led establishment, moving beyond its previous accessibility solely to students and staff.
The entire luncheon was a testament to the dedication and skill of the students. Every aspect, from the preparation of the exquisite dishes to the flawless service, was executed by them, under the expert guidance and supervision of their instructors. Students enrolled in the culinary arts program masterfully handled all “back of house” responsibilities. This included the meticulous planning of the Mardi Gras-themed menu and the scratch preparation of our entire six-course meal. The results were truly mind-blowing, a detail we will delve into further below.
Simultaneously, the hospitality program students impeccably managed all “front of house” duties, ensuring a seamless and welcoming experience. Their responsibilities encompassed everything from creating the festive decor that set the vibrant atmosphere, warmly greeting each guest upon arrival, to serving our courses with professional grace and expertly crafting and serving a range of beverages. The synergy between these two programs creates an authentic, real-world restaurant environment that is both educational for the students and delightful for the patrons.
The presentation of our six-dish meal was nothing short of ingenious. Each menu item was served in a small, yet satisfyingly plentiful, portion within a single compartment of a six-cup muffin tin. This innovative approach allowed guests to sample the full breadth of the culinary students’ talents in one cohesive, visually appealing presentation, making for a truly memorable dining experience.
A Taste of New Orleans: The Mardi Gras Menu
The specially curated menu for the Mardi Gras luncheon transported our palates directly to the heart of Louisiana. It featured an enticing selection of five Mardi Gras-inspired entree samples, culminating in a decadent dessert. Each dish was a testament to the students’ skill in capturing the complex, vibrant flavors of Creole and Cajun cuisine:
- Seafood Gumbo: A rich, aromatic stew, thick with a dark roux and brimming with succulent shrimp, crab, and other seafood, showcasing a depth of flavor that spoke of hours of careful simmering.
- Chicken and Sausage Jambalaya: A hearty, spicy, and incredibly flavorful rice dish, perfectly seasoned with tender chicken, savory sausage, and a medley of vegetables, embodying the soul of Louisiana comfort food.
- Crawfish Cake with Sauce Piquant and Smoked Pineapple Relish: A truly innovative creation, featuring a perfectly fried crawfish cake, offering a delightful crisp exterior and tender interior, elevated by a tangy sauce piquant and a surprisingly complementary, sweet-smoky pineapple relish.
- Blackened Snapper with Lump Crab Meat and Citrus Sauce: A sophisticated dish where the snapper, perfectly spiced and seared to achieve a blackened crust, was topped with generous portions of sweet lump crab meat and brightened by a zesty citrus sauce that cut through the richness beautifully.
- Creole Shrimp: Plump, juicy shrimp cooked in a vibrant, aromatic Creole sauce, typically featuring tomatoes, bell peppers, onions, and celery, offering a delightful kick and robust flavors.
- King Cake Bread Pudding: A masterful dessert, transforming the festive King Cake into a comforting bread pudding, a sweet and satisfying conclusion to the New Orleans-inspired feast.
Mardi Gras Beverages: A Refreshing Start
But before we continue to drool over the main courses (and trust me, it’s hard not to!), let’s first appreciate the thoughtful and creative beverage selection that greeted us upon arrival.
As distinguished guests, including NBC’s Deborah Ferguson, Dr. Phillip Gilbreath, representatives from Garland ISD and the city, the principal, assistant principal, and fellow media and food bloggers, made their entrance, we were met with the warmest greetings from the hospitality students. We were swiftly offered a choice of two specialty drinks, each meticulously crafted for the occasion. The combination of the vibrant decor, the festive music, and the tantalizing aromas immediately created an immersive experience, making it feel as though we had stepped directly into an authentic Cajun Creole restaurant.
The two Mardi Gras-inspired beverages on offer were truly imaginative: a “Smokin’ Jamba Juice” and a “Mardi Gras Smoothie.” The Smokin’ Jamba Juice was a particular highlight, presented with an enchanting bubbling and smoking effect, courtesy of a clever application of dry ice. I chose this theatrical option, a delightful concoction of sweet tea, peach tea, lemonade, and ginger ale. It was a perfectly balanced drink – sweet, incredibly refreshing, and the continuous bubbling added an element of playful fun that perfectly complemented the festive atmosphere.
An Exclusive Look: The State-of-the-Art Culinary Tour
Following the captivating beverage service, Principal Dr. Erika Crump graciously offered us a behind-the-scenes tour of the culinary program’s cutting-edge facilities, an invitation I eagerly accepted. What we discovered was truly remarkable. From the dedicated pastry kitchen, gleaming with specialized equipment, to the bustling line area designed for high-volume service, and the expansive main teaching kitchen, every space was equipped to professional standards. The entire setup effortlessly dwarfed even the best Home Economics classrooms of yesteryear, setting a new benchmark for practical culinary education.
During our comprehensive tour, we gained invaluable insights into the program’s robust curriculum, had the opportunity to meet several enthusiastic students, and, I must confess, experienced a genuine sense of kitchen-equipment envy! The facilities were not just functional; they mirrored the operational setup of high-end restaurants and bakeries, providing students with an unparalleled learning environment. This hands-on approach ensures that graduates are not only theoretically knowledgeable but also practically proficient and ready for the demands of the culinary industry.
Above all, I found myself envying the students themselves, who are receiving invaluable real-world, hands-on learning experiences in a field where many of them aspire to build thriving careers. This isn’t just theoretical instruction; it’s active participation in a professional kitchen setting, forging practical skills and building confidence. My envy, however, was somewhat appeased when I discovered that GRCTC extends its expertise to the wider community by offering adult culinary courses in the evenings. The thought immediately sparked a desire: who’s joining me for a class?
A Restaurant Critic’s Viewpoint: Lunch at The Bistro
Now, back to the star of the show: the food. My overarching impression was one of unqualified deliciousness. The knowledge that every single dish was prepared from scratch by dedicated high school students added an extra layer of enjoyment and appreciation. However, setting aside their age and considering the meal purely from the perspective of a seasoned restaurant reviewer, how did it truly stand up? The honest answer is that a significant portion of the meal tasted as though it had been crafted in a high-end, professional restaurant.
The ingredients tasted incredibly fresh, signaling a commitment to quality sourcing, and the flavors within each dish were impeccably balanced. There were several moments when the sheer quality of the cuisine elicited audible “oohs,” “mmmms,” and “ahhs” not just from me, but from those dining around me. My personal favorite, a dish that truly stole the show, was the jambalaya (pictured bottom right). As someone quite particular about my jambalaya, this one exceeded all expectations. If the opportunity arises to return next week, when all six Mardi Gras dishes will be available individually on The Bistro’s regular menu, I will undoubtedly order a generous bowl of it.
Crafted with tender chicken, savory sausage, perfectly cooked rice, and enveloped in a rich, thick homemade tomato sauce, it was comfort food elevated to its finest form. The seasoning was spot-on, delivering just the right amount of spicy warmth without overpowering the other delicate flavors. It was clear that this dish was a crowd-pleaser, resonating deeply with several other guests at our table.
In fact, I found myself with two top favorites. The crawfish cake with sauce piquant and smoked pineapple relish (top left in the image above) was equally astounding and another undeniable favorite among the attendees. As I savored each bite, I was genuinely astonished by how many intricate flavors the students managed to pack into one small cup. The delicate sweetness of the crawfish, the vibrant tang of the sauce piquant, and the unexpected, delightful smoky-sweetness of the pineapple relish created a symphony of tastes that was both complex and harmonious. Should I have the chance to return, I would seriously consider ordering two lunch entrees – this exquisite crawfish cake alongside the sublime jambalaya – or at the very least, taking one home for dinner.
I also thoroughly enjoyed the Creole shrimp, plump and succulent, served with flavorful peppers and rice, and the perfectly blackened snapper, generously topped with sweet lump crab meat and presented over a bed of red beans and rice (this dish, in particular, was a favorite of another diner). While the gumbo was well-prepared, it wasn’t my absolute favorite, largely because I’ve always leaned more towards Team Jambalaya than Team Gumbo.
An Unforgettable Finale: King Cake Bread Pudding
Oh, the dessert! Let’s dedicate a moment to truly appreciate this masterpiece. The King Cake Bread Pudding was a spectacular twist on a traditional favorite. It featured a perfectly moist bread pudding base, crowned with a crunchy praline crust, and generously adorned with no less than four distinct sauces, a cloud of fresh whipping cream, and a delicate sugar crisp. In true Mardi Gras fashion, a tiny plastic baby was playfully hidden within, adding an element of festive surprise! Despite my dairy allergy (which, thankfully, isn’t life-threatening but can wreak havoc on my sinuses), I knew I had to exercise immense self-control. My initial plan was a mere taste, carefully avoiding the whipping cream.
That plan, I confess, failed quite spectacularly after the first small bite. The dessert was simply too irresistible. I found myself devouring more than half of it, battling the strong urge to finish every last crumb. This King Cake Bread Pudding was the ideal culmination to our festive feast – sweet, but not cloyingly so, incredibly satisfying, and leaving a lasting impression of culinary artistry. To further enhance our dining experience, fresh, expertly brewed coffee was served after we had all savored our delectable meals.
I extend my heartfelt gratitude and a resounding THANK YOU to all the incredibly talented students, the dedicated instructors and chefs, and the supportive administration for graciously hosting such a memorable and inspiring event for all of us.
Plan Your Visit: Head to The Bistro for Lunch
If your schedule places you in or around Garland, Texas, on a Wednesday, Thursday, or Friday during lunchtime, I wholeheartedly encourage you to make a reservation and experience The Bistro at the Gilbreath-Reed Career and Technical Center. They are open for lunch from Wednesdays through Fridays. To ensure your table and avoid any disappointment, it is highly recommended to call ahead at 972-487-4588, especially since special events can occasionally book out their dining room. For those eager to revisit the delicious Mardi Gras-themed entrees and dessert we sampled, these exceptional items will be featured on the menu during the week of February 25th.
Typically, The Bistro operates with a dynamic regular menu, frequently complemented by special additions based on the culinary themes and techniques the students are mastering that particular week. This ensures a fresh and exciting dining experience with each visit. Most entrees are remarkably affordable, priced typically between $7 and $10, offering incredible value for the quality of food and service.
Address: 4885 N President George Bush Hwy, Garland
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 with your license, and obtain a temporary guest badge to gain entry into the building. This security measure ensures a safe environment for everyone on campus.
Beyond the Plate: More About the Gilbreath-Reed Career and Technical Center
While the culinary experience at The Bistro is phenomenal, it merely scratches the surface of what the Gilbreath-Reed Career and Technical Center offers. I could easily dedicate an entire second article, if not more, to detailing the myriad of innovative programs available at this center and the profound insights I gained during our campus tour post-luncheon. For the sake of brevity here, I will limit myself to a concise, yet compelling, overview.
The Gilbreath-Reed Career and Technical Center, which first opened its doors in August 2017, is a beacon of modern education. It proudly serves 1200 students, offering an astonishing array of 35 distinct programs and over 90 advanced-level classes. The diversity of its offerings is truly impressive, spanning fields from the culinary arts, as we’ve explored, to dentistry, cutting-edge cybersecurity, architectural design, fashion design, marketing, various engineering disciplines, graphic design, logistics/supply chain management, and a multitude of other high-demand careers. This comprehensive approach ensures that students are not only exposed to a wide range of career paths but also receive highly specialized, hands-on training to excel in their chosen fields.
As Assistant Principal Clinton Elasser expertly guided us on our tour, we had the privilege of visiting a classroom of students immersed in the logistics/supply chain management program (pictured above). What truly struck me was their professionalism and confidence. Without any prompting, each student approached us, extended a firm handshake, and introduced themselves, a clear indication that fostering professional etiquette is an integral part of their education. It was evident that we were not the first group to witness their impressive capabilities. Following introductions, each student articulately explained their specific role within their practical projects, ranging from operations manager to forklift operator. This demonstrated that they are not just passively learning and studying their chosen field; they are actively *doing* it. For instance, these students are responsible for managing the intricate supply chain for The Bistro, providing them with invaluable real-world experience in procurement, inventory management, and distribution. When asked if they intended to pursue careers in logistics after completing their courses, every single student responded with an enthusiastic and resounding “yes,” a powerful testament to the program’s effectiveness and their passion.
Our tour also included a fascinating visit with students in the motorcycle program. This program is particularly distinguished as GRCTC is the ONLY high school in the entire nation participating in the highly anticipated Harley Davidson “Battle of the Kings 2019” bike build-off. This incredible opportunity allows students to apply advanced mechanical, design, and engineering skills to customize a motorcycle for a national competition. Should they perform well, they will advance to the international competition, showcasing their extraordinary talents on a global stage. Such programs highlight GRCTC’s commitment to providing unique, high-impact learning experiences that directly prepare students for specialized industries and competitive fields.
To learn more about the extensive range of programs and the innovative educational philosophy behind the Gilbreath-Reed Career and Technical Center, please visit their official website: https://www.garlandisd.net/content/gilbreath-reed-career-and-technical-center-0.
And remember, your visit to Garland wouldn’t be complete without experiencing the exceptional student-run Bistro for lunch!
