Cooking Up Skills

Written by Jadynne Brady, Blue Springs South High School Junior
Initially published in “P.O.V. Publish Our Voices,” a student-run magazine showcasing the perspectives of young writers.

On November 5, the student-run TEMPLATES restaurant had its grand opening in the LEAD Center. After a long process of meetings and product development, the TEMPLATES team has finally seen their hard work come to fruition.

Through this, business students are learning business skills that will serve them in the future.

Through this process, students are gaining hands-on experience in essential business skills like project planning, market research, and strategic decision-making.

Kara Kestner, Entrepreneurial Coach for Templates

“They’re also learning to adapt based on feedback, communicate their ideas effectively, and collaborate with mentors. This approach develops both their entrepreneurial and foundational business skills, preparing them for real-world challenges in the business world,” said Kestner.

Though Kestner provides the students with resources, skills, and guides them, the students themselves make the magic happen.

Seniors William Villena, Austin Robinson, and Taner Cherry, along with graduate Bryce Nickel, were the co-founders of the TEMPLATES restaurant.

“In January this year, Bryce Nickel, who has since graduated, came up to me and asked if I wanted to make a restaurant with him, Taner, and Austin. I said yes, as owning a restaurant is my dream job, and it would be good to get the experience,” Villena said.

Robinson wanted to create the business to put his cooking skills into practice as well as help other students have healthy meals.

I wanted to bring our culinary techniques into the LEAD Center.

Austin Robinson, LEAD Center Senior

“Having taken all the culinary classes the school offers, I wanted to put those skills to use. Also, I felt that, as student-athletes, many students lacked the proper nutrition to have the energy to continue to learn throughout the day. We wanted to give the students a safe learning environment while also addressing a nutritional problem in the LEAD Center.”

The TEMPLATES restaurant is split into two parts. The morning shift, which is headed by Villena, and the afternoon shift, which is led by Cherry Robinson, the project manager, working behind the scenes and communicating between the two sessions.

Though the team has succeeded in opening up, there are still many challenges.

Robinson has run into issues with publicizing the business.

“The hardest part has really been getting customers in the newly built back area. Being located in the back of the LEAD Center we have been focused recently on marketing to the students of the LEAD Center, letting our presence be known,” Robinson said.

“It meant that TEMPLATES was finally becoming a reality and that all of our work would not be in vain. That was a very happy day for all of us,” Villena said.

The team had previously struggled to raise the necessary funds for TEMPLATES. However, the Raymore-Peculiar Public School Foundation, a non-profit that provides educational opportunities, had given the team a grant.

“The grant came about as a result of the school district’s commitment to supporting student-led projects. The Foundation recognized the potential impact of these student projects and saw an opportunity to provide funding that would enhance learning experiences beyond what the building’s typical budget would cover,” Kestner said.

The whole team is incredibly grateful to receive the grant.

“I feel that this marks a significant change in high school education. Instead of sitting in a boring classroom all day learning pointless material, my group and I got the opportunity to help other students learn vital culinary techniques for everyday well-being while getting the chance to put our professional skills that we learn here at the LEAD Center onto display,” said Robinson.

Cherry also sees this grant helping the other businesses in the LEAD Center.

“For instance, we purchased aprons that could be used by the other groups such as Spill the Beans, the LEAD Center’s coffee shop, or Broadway Popcorn.” he said.

Cherry also hopes to see this business grow and thrive in the future.

The major goal that I have in mind for TEMPLATES is to pass the project on to other students to continue next school year, managed by a new team of students. My personal goal is to eventually come back in the future and find the TEMPLATES project thriving, even if it’s under a different name and branding.

Taner Cherry, LEAD Center Senior

Kestner is proud to see how far the team has come.

“The students have shown remarkable growth in taking ownership of the business, from developing a comprehensive business plan to understanding the importance of community impact. They’ve worked collaboratively to learn about financial management, marketing, customer service, and leadership, all while keeping the focus on providing healthy food options. It’s exciting to see them grow as entrepreneurs and leaders, and they’re eager to continue building on the foundation they’ve created for future students to follow,” said Kestner.