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Letters submitted by BDN readers are verified by BDN Opinion Page staff. Send your letters to letter@bangordailynews.com
As a restaurateur, executive chef and former culinary arts teacher, I’d like to thank the Bangor Daily News for its recent article highlighting the innovative two- and four-year culinary arts programs for Houlton high school students. Not only is this an amazing academic and applied training program for interested students, but it also has the added benefit of providing food and services to the community through its dining and restaurants. Highlight and set an example of why people choose careers in hospitality – creating community and memories.
The program serves many people in many ways. It exposes students from an early age to specific skill development and career potential in the hospitality, food service and catering fields. Like many other career and technical education (CTE) programs, it helps students develop knowledge and skills through a hands-on approach that will help them thrive in the workplace of the future. It demonstrates the power of teacher leadership—teachers are empowered to build community partnerships and use resources creatively. It provides delicious food to community members.
Most importantly, it is helping Maine achieve our education goal of 60 percent of adults holding valuable credentials by 2025. There is no doubt that Maine’s vibrant and growing hospitality industry is a critical component of Maine’s current and future economy. With projects like Holden, the future looks bright.
Cheers to District II College of Applied Technology’s visionary culinary arts program, takeout, and restaurant!
Brian Langley
Chef and owner
Union River Lobster Pot
ellsworth
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