Cheyney University students majoring in hotel, restaurant, and tourism have a chance to gain some practical experience on campus at The Cheyney Grille, a 50-seat,-student-managed restaurant and teaching kitchen.
It’s a crucial part of the program on the Cheyney campus since it began in 1975, writes Ed Williams for Main Line Today.
More than 100 students currently practice their skills, providing weekday lunch options for faculty and staff and helping out with catering events.
Ian Baker, the chef and Cheyney assistant professor in charge of the Grille, has been at Cheyney University since the fall of 2021.
“I’ve seen so much through food—sharing and teaching what I know has been a joy,” said Baker, who’s also seen days working as a high school cafeteria cook.
He continues to evolve the Cheyney Grille in keeping with Cheyney’s sacred position as a historically Black university.
He’s pushed for internships so students can have jobs for growth outside the campus.
“We also need to provide additional domestic and international excursions to enhance the student experience, which has been my priority since day one,” he said.
He also hopes to continue nurturing partnerships that grow Cheyney’s community alumni base to ensure the students get a quality education.
Read more of Ian Baker’s comments in Main Line Today.
