July 22, 2016

Second Student Pop-Up Restaurant A Major Success

For the second time since we began our partnership in May, an Escoffier student has created a pop-up restaurant with Boulder campus partner and community space, Follow The Ruel. For this event, Cessalie Guevara paired with FTR owner Connie Ruel in developing and executing her own restaurant concept.

Designed in the element of low-country, this summer Southern-style meal of watermelon gazpacho, oven roasted tomatoes with long beans, fig glazed pork loin with apple and fennel slaw and sweet corn ice cream was the menu Cessalie always dreamed of creating. On the subject of the event, Escoffier student Cessalie Guevara said it was an eye opening experience she is grateful for.

“The entire process for me was really exciting,” Guevara said. “The opportunity to create your menu with your own ideas & flavors is just so awesome. It was what I’d been dreaming of while in class and to get the opportunity to actually do it was great!”

From left: Fig glazed pork loin with apple and fennel slaw; Escoffier Boulder student Cessalie Guevara and Connie Ruel; Sweet corn ice cream with tuile lace cooking cup

From left: Fig glazed pork loin with apple and fennel slaw; Escoffier Boulder student Cessalie Guevara and Follow The Ruel owner Connie Ruel; Sweet corn ice cream with tuile lace cookie cup

Connie Ruel first approached the school about this partnership when she observed how students could really benefit from the hands-on experience outside the classroom. A longtime industry professional, Ruel said the experience and education a pop-up restaurant gives is priceless. Covering everything from marketing to table settings, the event allows the student to get a real taste of what it’s like to run a restaurant—not just the kitchen.

“Follow the Ruel helped me understand the process of owning my own restaurant,” Guevara said. “It was real-life experience because with Connie, you’re not just focused on your pop up, you’re also learning to multitask prepping for different events, food costing and advertising.”

And like Ruel had hoped, the knowledge and confidence gained through the process was irreplaceable.

“After finalizing the menu and doing costing, the anticipation builds up for that day,” Guevara said. “The day of was great and after hearing and seeing that everyone loved my food—it was just one of the best feelings.”