The Broadmoor Bistro is a student-run skills application by the students at Broadmoor Technical Center in Shawnee Mission School District. The Broadmoor Bistro has been in operation since fall of 2000 offering an evening dining event created and served by culinary arts students enrolled at Broadmoor Technical Center. Broadmoor Technical Center, located at 6701 W. 83rd Street, Overland Park, Kansas offers culinary arts and commercial baking instruction to students enrolled in Shawnee Mission School District high schools.
Junior and senior students from the district high schools enroll in year-long elective classes at Broadmoor Technical Center in their area of interest. Part of the culmination of the culinary arts instruction is the students’ skills application in the Broadmoor Bistro. Students create menus, cook, serve and run the Broadmoor Bistro.
The Bistro is a 2008 constructed 3,000 square foot addition to the Broadmoor Technical Center. A bakery, kitchen and classroom with auditorium seating and a full culinary display kitchen, about 4,700 sqft, were remodeled in 2007.
Chef Bob Brassard, CEC
Chef Bob Brassard began his culinary journey in a rural farming community in Connecticut learning how to can and preserve fruits and vegetables, spending time with his grand mother during his summer and fall weekends until the age of twelve. His first introduction to food service was working in a local pizza shop. His first chef position at the age of 19 was working at Bald Hill Restaurant with Chef Dave Allen. Brassard received his formal culinary training at Johnson & Wales University in Providence, RI and apprenticed in Vermont at the Fox Run Resort.
Chef Bob has been in the hospitality industry for over 30 years as a chef. During that time Bob experienced a variety of industry experiences that enable him to convey his personal experiences to his students and ultimately to their success.
Over the past 7 years, Bob has guided his students in local and national culinary competitions enabling them to earn over 1.6 million dollars in scholarship monies.
Broadmoor’s Culinary and Commercial Baking Programs are presently considered to be one of the top educational secondary programs in the country. The program has produced a minimum of 1 to a maxium of 5 national finalists a year, for seven consecutive years.
For chef Bob’s efforts over the past seven years, Bob has been recently recognized by his educational peers being selected “ Culinary Educator of the Year, 2008.” by Foodservice Educators Network International.
Chef Justin Hoffman
I am the new Culinary 1 and Restaurant Management Instructor. I was a student of the Shawnee Mission School District and I am proud to have the oportunity to come back and teach. I graduated from Shawnee Mission North, as well as, Broadmoor Tech. I was apart of the Culinary and Baking Programs during my highschool years. The summer before college I spent in Italy, studying their food cultures and products.
After graduation, I attended the Culinary Institute of America and received my AOS in Culinary Arts and BPS in Hospitality Managment. During my BPS, a month was spent in Northern California, studying organic and sustainable agriculture. In New York, I had the great pleasure of working with Chef Ken Ohlinger during my appreticeship at the Lake Placid Lodge. I was also very fortunate that have the opportunity to work and practice with the United States Culinary Olympic team at Westcherster Country Club. During my time at the CIA, I apprenticed the Certified Master Chef Exam, which opened my eyes to a completely different culinary world of perfection.
After obtaining my degrees, I went to Winter Park, Colorado and worked at the Devil's Thumb Ranch (once again with Ken Ohlinger). Here I was the Banquet Chef of the resort that catered to upscale weddings. After a year in Colorado I returned back to Kansas City, where I have been the General Manager and Executive Chef of Taste restaurant in downtown Overland Park. Taste is owned by Jon Dallen, also a former student of the Broadmoor Culinary Programs.
I am excited to be able to bring my eductaion and experience back to Kansas City and the SMSD. I hope that I can give my students opportunities to grow as not only culinarians but individuals as well.
