By Heidi Glaus
Clayton, Mo (KSDK) -- John from Cahokia wanted to know what happens to all the food made at L'Ecole Culinaire.
NewsChannel 5's Heidi Glaus went to the school and learned homework goes down easy.
To teach students top-notch culinary skills requires countless ingredients which is why the shelves at L'Ecole Culinaire are stocked with spices, sauces and salad dressings.
"We have about 25 classes," John Womick, Dean of Culinary Studies points out.
Boxes, jars and bags come in weekly so students can...
"Touch it, feel it, do it," adds Womick.
And considering there are more than 300 students slicing, stirring and scooping throughout the so-called semester, you'd think there would be lots of leftovers, but then you'd be wrong.
"We work really hard at designing this curriculum, at working with the team to make sure we don't have leftovers," Womick says.
So let's say the knife skills class is cutting carrots, potatoes and onions.
"Depending on the cut they're either going to be cooked and served or they're going to be used in a soup or stock or sauce some place," Womick explains.
Whatever it ends up being, might be served in the Presentation Room Restaurant.
"We have a program called the academy. We have a retail facility there that serves lunch and offers baked goods and a lot of those baked goods come from the bake classes upstairs," Womick goes on to say.
So the moral of the leftover story at L'Ecole Culinaire is actually pretty simple.
"If you always have a cooler full of food at the end of the week you're doing something wrong," Womick says.