Emery’s to close, but deli still a go

The student-run restaurant Emery’s will not be open to the public this semester, due to COVID-19 changes all around campus, but the NICularts Deli is tentatively planned to open up in full on Sept. 16 on Wednesdays and Thursdays from 9 a.m. to 1 p.m.

Jeff Jenkins, culinary arts instructor, manages the front of house for Emery’s.

“We will have a lot more food out there than we normally have had in the past,” said Jeff Jenkins, culinary arts instructor.

Jenkins said that the deli is looking to offer Grab-n-Go meals in addition.

“We’re also looking at doing maybe some online ordering and pickup for lunches as well as maybe some bigger dinners, like dinners for four that you pick up, take home and reheat,” Jenkins said.

Students will still be practicing their culinary skills in Emery’s large restaurant-style kitchen. 

Students practicing their culinary skills on Wednesday in Emery’s kitchen.

To still provide students with learning experience, Jenkins said they hope to try hosting a couple of private functions in Emery’s, but they will be for NIC meetings or similar events and follow social distancing and other safety guidelines set in place by the school.

Jenkins said the numbers of enrollment in the culinary program are looking OK even with the changes from COVID-19, except for the lack of returning second-year students. After an unexpected fully online finish to the spring semester, many students who would have been starting their second year in the culinary program decided to opt-out of completing the program with the new campus changes. In spring, the students were given lab money to buy groceries and had to videotape and photograph themselves making recipes to finish their labs for the semester. 

“It was pretty cumbersome,” Jenkins said.

Currently, the program has 15 first-year students and three returning second-year students. Last year there were eight second-year students.

“We probably would have had similar to that this year if it hadn’t been for COVID,” Jenkins said. “By the time spring was done they were all done.”

Vincent Hoyle Keck, a second-year culinary student, does prep work in Emery’s kitchen. While many second-year students opted out for this semester due to changes from COVID-19, he decided to finish the program.

Vincent Hoyle Keck, a second-year culinary student, said he came back to finish the program because he wanted to complete his degree and become a great chief.

“I just love to cook,” he said. “I believe there have been a lot of changes (because of COVID-19). I believe that the online classes have been kind of confusing for a lot of people.”

The culinary club, which was recently formed in late fall, has dropped to one member from a lack of second-year students. Joshua Whitt, the solitary member, is trying to restart up the club.

Dalton Lewis, a second-year culinary student, works the dish line at Emery’s on Wednesday.

However, Jenkins said coming up with club activities without being able to meet or travel would be difficult. If a club forms, then once restrictions are lifted, they would be ready to go on trips and hold meetings. 

Emery’s and the NICularts Deli is located on the second floor of the Hedlund building. You can find information on their weekly menu or watch for updates on their Facebook page or Instagram.