Lewiston Regional Technical Center
Program focusing on culinary arts.
Our educators are PASSIONATE about sharing our knowledge for the Culinary Industry. Combined we have over 60 years of experience in the field.
Chef Dan Caron, Pastry Chef, Rebecca Levesque, Pat Sarrazin, Office Manager ,
Justine Burns, Instructor, Rob Callahan, Director of Lewiston Regional Technical Center
The Green Ladle is the culinary arts program at Lewiston Regional Technical Center. It’s a hands-on experience, combining academics with career skills. The students accepted to the two-year program are from 6 area high schools - Lewiston, Auburn, Oak Hill, Leavitt, Poland and Lisbon.
Green Ladle students cater approximately 250 events each school year, serving up to 2,000 guests at some events. The students truly handle all the aspects of our operation. They plan the menu, cost it out, and execute it. They rotate through all the positions with in the kitchen and dining room. We offer in-house catering, pick-up catering, take out meal service (Green Ladle "At YOUR Table") and student-run restaurant days (January to April).
A school based, all volunteer program designed for senior citizens, disabled veterans and first responders during the COVID 19 crisis
Donations are greatly appreciated through our gofundme page.
Available to host Weddings, Business Meeting, Sports Banquets and more!
Large pick-up menu for year-round ordering
MEALS TO GO
Healthy & Comfort foods to go, menu changes daily
The menu will change on a weekly basis and we also will offer Al La Carte items such as soups, chowders, breads, salad dressings and desserts etc.
The student-run restaurant at the school operates from January to April. It’s open two days a week (Thursday and Friday) to the public, serving lunch to about 150 ppl each day.
"ServSafe is the leader in food safety training and certification". Class is taught by Chef Dan Caron, Registered ServSafe Proctor & Certified Servsafe Instructor
The Green Ladle students & community volunteers from area restaurants partner together for the annual Dempsey Challenge. Culinary students at the Green Ladle prepare food for almost 3,000 people who eat breakfast after their run/walk Saturday morning. That preparation includes over 8,000 eggs and 450 pounds of vegetables!
Chef Rachel Lagloahec is a graduate of the LRTC Green Ladle, class of 2008. After graduating she went on to receive her Bachelor's Degree in Hospitality Management at The Culinary Institute of America in Hyde Park, NY. In October 2018 Chef Rachel filmed for Food Network Chopped and walked away as the champion. Rachel currently lives in Maine and owns Weft and Warp, a company that specializes in leather and waxed canvas chef knife rolls.
Chef Zachary Pratt is a graduate of the LRTC Green Ladle, class of 2010. Chef Pratt is managing partner and owner of Boba restaurant in Lewiston, ME. Boba is an Asian Fusion restaurant. They have built a loyal following and offers menu items such as pho, dumplings and bubble tea. In January 2018 Chef Pratt filmed for Food Networks Chopped.
"My time at LRTC changed my life. As a teenager it's hard to find your place or purpose and cooking gave me that. It became my constant in my life. It was the first thing where I gave to it and it gave back to me. The continuing support of the staff and Chef Caron I can't express my gratitude enough. LRTC Culinary Arts program has been and continues to an educational and supportive program for young adults."
-Chef Rachel Legloahec
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