By Casaan Whitney
The Scene staff
Imagine learning how to cook through a computer screen.
The COVID-19 pandemic has changed the way Forest Park students are training for jobs as chefs, caterers and other food-service positions.
They now take some hospitality studies classes online instead of always being in the kitchen.
“Work in class is hands on, so it is harder to get your point across online,” said Chef Martin Lopez, who teaches baking and pastry arts. “But I feel our students are doing an amazing job.”
St. Louis Community College closed all its campuses in March due to the coronavirus. It has reopened gradually, giving students a choice of in-person, online, hybrid and virtual lecture classes this fall.
Almost all culinary arts and baking and pastry arts classes are either online or hybrid, which is a combination of online and in-person.
A fewer number of students are allowed in the hospitality studies kitchen at any one time, and they must wear masks and social distance.
“Wearing masks is a hassle with the heat in the kitchen,” said culinary arts major Chasitty Crawley, 22, who would eventually like to open an Asian and soul food fusion restaurant.
“It’s hot as hell,” added culinary arts major Kade Cissel, 19, who hopes to teach in the field someday.
COVID-19 has forced the hospitality studies department to temporarily discontinue some activities, such as Cuisine Club bake sales and restaurant-style dinners in the Anheuser-Busch Dining Hall.
It also has changed the food-service industry as a whole. Many states have closed restaurants to indoor dining, limiting them to carryout and delivery.
“Many people lost their jobs,” Cissel said.
Culinary arts major Rebecca Dubis, 25, wonders whether jobs will even be available for students after they graduate.
Enrollment in hospitality studies programs has decreased this year, according to Chair Ellen Piazza. But she thinks the restaurant business will return to normal.
“I am confident that our industry is quite resilient and will return to pre-COVID numbers by the end of 2021 or early 2022,” she said. “… The desire to go out for socialization and celebration will return and so will our industry.”