Cooking Up Collaboration: Students Team with Smoke Brewing Co. to Design Signature Sandwiches

Written by mindy.haesemeyer on . Posted in Newspaper.

Story by Bailee Council – Asst. Editor

   In a savory collaboration that blends culinary creativity with real-world business experience, students from Lee’s Summit North High School’s Culinary Arts 1 program have teamed up with local favorite Smoke Brewing Co. to design and pitch original sandwich concepts, with the chance for their creation to appear on the restaurant’s menu. This isn’t just a classroom project,  it’s a full-fledged partnership.

   “Students had several business meetings with Smoke and had to work within their business concept, restaurant labor and equipment, taking into account the target market of the restaurant,” Tina Tillitson, culinary teacher, said. 

   The hands-on experience challenged students to research food trends, cost ingredients, and develop menu items that reflect Smoke Brewing Co.’s brand. One standout creation? A barbecue brisket melt imagined by students Laci Brown, Sariya Garda, and Hali Young-Bequette.

    “We had cheddar, Swiss, gouda, and American cheese,” Brown said. “It’s like a grilled cheese, but elevated — with brisket, pickles, sourdough bread, and bacon lardons.” 

   The students even incorporated Smoke Brewing’s spicy barbecue sauce, which Brown described as “really savory.” What made their sandwich stand out?

    “It wasn’t on their menu already,” Garda said. “We were confident, and we created something different. All our cheeses had unique flavors, which made the sandwich complex.”

   But the experience extended far beyond flavor pairings.

    “This gets students thinking about Culinary and restaurants as a business,” Tillitson shared. “They don’t always think about managing labor or food costs — this project emphasizes all of that from the client’s point of view.”

   The students agreed. “We learned a lot more about the business side of cooking,” Brown said. 

   “It was cool to learn the difference between how much of a product you buy and how much you use — and how to pitch to a business.” Young-Bequette added, “It’s helpful beyond just culinary — you can apply these skills in so many different settings.”

   While the students are hopeful their sandwich will make the final cut, they understand the competitive nature of restaurant menus. “I think we have a strong chance,” Garda said. “But I also think people might play it safe. Ours might be a little outside the box.”

   Still, the pride in their creation is clear. “I would love to eat our sandwich,” Brown said.  “I think it sounds amazing — better than everybody else’s, honestly,” Brown said. 

   This project showcases how education can intersect meaningfully with community, industry, and creativity, one sandwich at a time.

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