The project
FDP designed the food service for Sanger High School to do double duty — feed the campus and teach the next generation of cooks. At its heart is a CTE culinary teaching kitchen: individual student cooking stations with ceiling-mounted retractable cord reels, a demonstration range line with commercial Vulcan ranges, griddles, hoods, and a wall of KitchenAid mixers, plus a display screen so students can follow along with each day’s lesson.
Adjacent to the lab, the E100 Bistro gives culinary students a real, branded service venue to run. Behind both, FDP specified a full production kitchen — convection ovens, a dedicated warewashing room, three-compartment and prep sinks, walk-in cooler and freezer, and ice production — so the daily nutrition program and the teaching program share one well-organized back of house.
The result is a facility that serves lunch today and trains cooks for tomorrow.
