Wow—this fall semester seems to have flown by! It’s been an incredibly busy and exciting time at Saint Paul College, with so many wonderful developments in store for students next year.

Our team has been hard at work getting new technology integrated into our program. Students have loved experimenting with tools like the PacoJet, ThermoMix, Irinox Blast Chiller/Warmer and freeze-drying machine. In our City View Grille Restaurant Operations course, we’ve introduced the Rational iVario Pro for a la carte cooking and are preparing to use the iCombi Pro 20 with its incredible Finishing System. This technology allows us to retherm 60 plates of food—protein, vegetable, and starch—on the plate, saving time and labor while maintaining exceptional quality. What once required a full assembly line can now be prepped ahead of time with a smaller team. It’s a game-changer for banquet operations, and our students are learning firsthand how technology solves real-world challenges in the foodservice industry.

The biggest news? Our curriculum has undergone a major redesign, set to launch in Fall 2025! This comprehensive update reflects feedback from alumni, current and future students, and industry leaders. We’ve benchmarked our program against top schools like Johnson & Wales and the Culinary Institute of America to ensure we’re preparing students for a bright future in the culinary world.

The new curriculum includes innovative classes like Retail Food Product Development, Purchasing and Storeroom Management, Beverage Program Administration, and Food Safety Systems Management. Industry partners, including the Four Seasons, are thrilled to see our graduates gaining these critical skills, especially as the need for well-rounded, managerial-level foodservice professionals continues to grow.

For the first time at Saint Paul College, we’re also introducing an optional Study Abroad program! In Spring 2026, students will have the opportunity to travel to Italy to explore the Slow Food Movement and sustainable agriculture. Highlights include truffle hunting in Alba, visiting Parmesan cheese facilities in Parma, balsamic vinegar tastings, and exploring Arborio rice fields. This unique program promises to provide students with unforgettable learning experiences.

Additionally, we’re proud to launch a Culinary Entrepreneurship Certificate, developed in collaboration with our Business Department. This 28-credit program equips aspiring food entrepreneurs with essential skills in bookkeeping, digital marketing, and business law, alongside new, food-focused courses like Principles of Food-Based Entrepreneurship, Menu Development for Food Entrepreneurs, and Food Business Plan Capstone. Students will graduate ready to navigate Minnesota’s Cottage Industry Laws, develop food safety plans, and meet regulatory requirements for their products—empowering them to open successful businesses right here in the Twin Cities.

Amid these exciting changes, some things remain constant. Our dedication to hands-on, lab-based learning continues to be the cornerstone of our program. Core classes like Butchery and Charcuterie,

Pastry and Baking, A la Carte Cooking, Fast Casual Concepts, and Fine Dining Kitchen Operations remain integral, providing students with practical skills while preparing them for leadership roles.

As we approach the holiday break, we want to thank you for being part of our journey. Our program thrives because of the incredible community here at Saint Paul College. We are so grateful for your support and wish you peace and joy this winter season.

P.S. Don’t miss my favorite holiday cookie recipe—a chewy, spicy, ginger-molasses treat that’s perfect for the holidays!

See you all in January!