Seniors in Cayuga-Onondaga BOCES’ Culinary Program had to get creative this year when it came to serving up food to the public.

In a normal year, the students would serve up their food at Bistro Nosh, the culinary program’s on-campus restaurant. But due to the COVID-19 virus, Bistro Nosh isn’t able to function as normal.

That’s when instructor Mark Fitzgerald got creative, and came up with the idea of Market Nosh.

Every Monday, Fitzgerald and his students get together and come up with a variety of food that they can serve in a grab-n-go style market. From there the students start preparing the food which can consist of anything from soups to salads to sandwiches. 

And now more than ever, the students are extra careful when preparing everything.

 “We wear gloves making the food and placing them in the containers. We wear clean gloves. The display case says ‘lift here’ so the customers can lift it, we don’t touch anything. Then after each customer we wipe everything down,” said senior Mackenzie Sullivan.

Students say it’s nice being able to learn so many different skills while also being able to serve to the public.

“I really like being able to try new things and work with everyone in different groups and stations,” said senior Nicholas Young.

“I love seeing the look on people’s faces when they come in and how happy they are that they can come back and be able to purchase something we make. That makes me really happy. And just being able to make the food and serve it to the public,” said senior Connor Griffin.

Right now, Market Nosh is on hold while students are remote, but will reopen once students are back in school.