03/09/16 Photo by Carlos Ochoa - Students preparing food and working together before they open at 11:30 to serve LBCC students.
03/09/16 Photo by Carlos Ochoa – Students preparing food and working together before they open at 11:30 to serve LBCC students.

Story and Photo By Carlos Ochoa/Staff Writer/@carlosochoalbcc

The V Building bistro is a place to “learn, live and experience life,” said David Mendoza, 26, a food science major who attended class at the bistro on Wednesday, March 9.
“The restaurant began last semester, where we mostly experimented with what customers did and did not like. We received a lot of feedback and did what we could to adjust before the opening at the beginning of Spring semester,” said Mendoza.
When talking about expectations of student customers, he said, “Considering the restaurant is student run, some customers may expect a ‘fast-food style’ restaurant, but it is far from that. Students in the class learn proper procedures and techniques to ensure the food is prepared properly… we bring a great sense of professionalism to what we do and hold high expectations for ourselves.”
This is the last class for his food science major, he has been in the culinary program for the last two years. From his experience, classes students can take for this major include: sanitation and business management classes, and sub-courses tailored to specific food cultures and styles. He said it is a mix of both business and culinary skills that are essential to working in the food service industry.
When talking about new changes to the student-restaurant, Mendoza said “it is not official, but there were rumors about moving some of the successful lunch menu items to the dinner menu.”
The restaurant is open to the public and the bistro may be found on the college website, Instagram and Facebook.
Mendoza said he would like to own his own restaurant someday, “If you want to be successful in this business, it is important to be outgoing, passionate and open-minded as you are dealing with many personalities on a daily basis… the food service is not for everyone.”