Students have one week left to enroll in the Tarkio Technology Institute culinary arts program, a nine-month course that prepares graduates to sit for a national certification exam and puts them to work in a community restaurant the school plans to open in the former “Roost” building at 4th and Main streets in Tarkio, Missouri. Enrollment closes September 8th. To enroll or ask questions, contact Tarkio Tech at 660-623-9071, info@tarkiotech.com.

The “Industry Ready” program culminates in the American Culinary Federation exam for Certified Fundamental Cook, a credential recognized nationwide that gives graduates an advantage in landing a solid entry-level position in the hospitality industry. Coursework combines classroom instruction, lab work, and hands-on service, along with field trips to other culinary schools and to top-flight restaurants and hotels.

Now entering its second year, the program graduated six students last spring through a partnership with Shenandoah High School and the Iowa IGNITE Alternative High School Program. The lead instructor is Chef Paul Seaman, a graduate of the California Culinary Academy, Bellevue University, Ananda Ayurvedic Academy, and North Star Herbal Studies.

Students will train Monday through Thursday at the former site of The Roost on Main Street, which Tarkio Tech intends to reopen as a community restaurant. The restaurant is slated to serve traditional fare on Friday and Saturday evenings and for Sunday brunch. As the school year develops, dishes prepared by students are expected to appear alongside the regular menu for patrons to purchase and sample.

The plan responds to clear community demand. A recent restaurant survey drew 305 responses. Eighty-four percent said they would likely buy food from a local restaurant at least a few times a month and 44 percent said they would eat there weekly. Dinner drew the strongest interest, cited by 89 percent, and Friday was the most popular day, followed by Saturday and Sunday.

Respondents favored a simple menu of familiar food over an extensive or specialized one. Sandwiches led at 83 percent, followed by burgers at 78 percent, daily specials at 71 percent, salads at 68 percent, and comfort food at 64 percent. On price, 83 percent considered $11 to $16 reasonable for dinner. Written comments returned again and again to dependable hours, consistent quality, cleanliness, value, and friendly service.

“One message came through very clearly: people want consistency,” Davis said. “They want to know that if a restaurant says it is going to be open, it will be open. They also want good food, fair prices and friendly service.”

The Main Street location is a first step. Once the Tarkio Tech Capital Drive has raised sufficient funds, the culinary program will move to the college campus, where the cafeteria and dining hall are slated for renovation and expansion. That facility would support a broader course catalog, better teaching facilities, and expanded food service for both students and the community. In the meantime, the school says, The Roost site gives students a place to shine and the town a gathering spot again.

Tarkio has few dining options at present, with food trucks, the gas stations, senior center, and The Grainery bar providing sustenance. With a population near 1,470, Tarkio is a small market, but neighboring towns show it can be done. Rock Port, with about 1,220 residents, has supported restaurant operations. Mound City, with roughly 1,066, has several. Fairfax, at about 700, supports two and Craig, with about 105 residents, has sustained a destination restaurant that draws diners from all over the U.S.

“For a restaurant in a community our size to work, it has to serve more than just the people who live within the city limits,” Davis said. “It has to become a place that people from the surrounding area are willing to drive to, and it has to give them a reason to come back.”

Beyond cooking, students will get practical experience in customer service, sanitation, purchasing, inventory management, scheduling, and restaurant operations. Catering may follow: survey respondents expressed interest in sandwich trays, banquets, hot meals, and box lunches for meetings, schools, businesses, community events, and family gatherings.

“This would first and foremost be an educational program,” Davis said. “Students would have the opportunity to learn the culinary arts in a real-world environment, but at the same time the program could provide a valuable service to Tarkio and the surrounding area.”