"Our student team just won the state ACF competition and will be competing in New York in March," he said.
Grant's ProStart students work in the kitchens with apprentice students who prepare lunch on Wednesdays for other students in the school.
"It's a great opportunity to work with more experienced students. When I was an apprentice at The Greenbrier, I learned a lot from other apprentices. You pass it on," he said.
Before ProStart students begin cooking, they spend weeks in the classroom learning about safety and sanitation.
"There's a lot of math -- decimals and fractions. They'll use this all the time," said Grant, who frequently fields student queries about math's usefulness. "They had to learn to convert recipes. Most are written for six to eight servings and they'll have to convert it to a much larger amount."
Grant's years in restaurant kitchens give him street cred with the students. Before he took over Wellington's kitchen, he trained under noted chefs Peter Timmins and the late Robert Wong in the apprentice program after he graduated from Poca High School.
He was chef de cuisine at Wellingtons when he exited the restaurant business and its long, demanding hours for a more reasonable work schedule as an instructor when he and his wife had children.
"This was a big leap from 12-hour days six to seven days a week to a five-day work week," said Grant. "At first my wife and I didn't know what to do on Saturdays."
If his family's looking for a good meal on Saturday between 11 a.m. and 3 p.m., they'll find it at the Heart & Soul Dip Dinner at the East End Family Resource Center. Grant and his students will prepare and serve braised pork shoulder and navy bean cassoulet at the fundraiser for the after-school and adult programs at the center.
For more information on Carver Career & Technical Center, visit www.carvercareercenter.edu or call 304-348-1965.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.