Joy Robertson pulls back the curtain at OTC’s student-run restaurant, Scallions, where culinary students transform their classroom into a real fine-dining experience. 👨‍🍳👩‍🍳
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Chef Daniel Pliska shares why everything (and we mean everything) is made from scratch. Lisa Gardner reveals how she trains students in the art of hospitality and why she sometimes tells them to “go talk to the vegetables” when the stress gets real. You’ll also hear from proud program grads who’ve gone on to professional kitchens but return each week to cheer on the next wave of talent. Add in dreamy desserts like profiteroles dripping in bananas foster sauce, and your mouth will be watering the entire episode. 🥘

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!      

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