Bistro 712 | This Week's Specials

We are excited to be start dinner service on Thursday, February 16!

(Click on the Menu tab to see our weekly menu)

Our Featured Weekly Specials

Salisbury Steak Burger       15

Seasoned blend of ground beef, pork, onions, peppers and worcestershire;
flame grilled, served on toasted naan with Stroganoff mushrooms,
house-made pickled veggies and panko onion rings.

Athenian Chicken         22

Half chicken with lemon, EVOO, fresh oregano, Tzatziki cucumber salad,
grilled baby bok choy, cottage fries, garlic wine glaze.

Salad a la Maison

Butter lettuce, frisée, radicchio, cucumber, carrot, tomato confit, house-baked crouton.
Choice of dressing: Ranch, French or Balsamic Vinaigrette

Dessert Specials

Vanilla Bean Crème Brûlée
Ginger Molasses Ice Cream Sandwiches

 See Photos on the Bistro 712 Facebook Page

About Us

Bistro 712 is the student-run, chef-facilitated restaurant at the Lakeshore Culinary Institute, the culinary arts program of Lakeshore Technical College. Both the Culinary Arts Associate Degree and the Culinary Arts Technical Diploma are offered. Students are engaged in a hands-on, immersion program in the culinary and hospitality fields through the operation of a unique bistro-style restaurant. Stop in to dine in Sheboygan by the riverfront. Our students hope that you join us for dinner, whether as part of your fall travels to Door County or as your favorite local place to eat. Bistro 712 provides students with a meaningful educational experience that prepares them to develop the necessary skills to meet the time pressure, volume, and customer service demands of area employers.

Chris Daehnert

A Veteran of the U.S. Airforce and now, of Culinary Arts

Chris Daehnert is entering into his third term at Lakeshore Culinary Institute and represents one of the nation’s finest military men, as a third generation, Airforce member. Daehnert has previously been stationed in Incirlik, Turkey, Aviano, Italy, and F.E. Warren, Wyoming.

When he talks about his experience in culinary school, Daehnert’s love of the culinary arts reflects a deep connection with, and support from family. Of his happiness with the program and his career choice, Daehnert says, “My parents are happy to see me happy. My mom jokes about having a restaurant with her some day. “I like playing with fire too.”

“It has been fun and stressful at the same time. It has definitely been a journey.”

Daehnert has a sense of purpose about his work as a culinary student that aligns with the servant leadership at the crux of his Airforce service. Instructors note that he exemplifies strong leadership skills within the kitchen. Daehnert is always ready to do what is asked of him, thinks ahead of what might be needed next to make things better for others, and asks good questions.

Daehnert served as a non-commissioned officer and completed the Airmen Leadership School or NCO Academy during his service to our country. He served as part of the nation’s Security Forces whose purpose is to secure Air Force assets. He explains that his role might be thought of as a military policeman.

When he returned from duty, he thought of logical career opportunities, among them being a cop, a more natural transition from someone whose responsibilities in military life were fairly similar to those of a policeman. When faced with the final choice, Daehnert realized that “No one’s calm around a cop. Cops are dealing with passive aggressive [people]. Some people might be prideful in the kitchen, but you think you’re the best too.”

How he found Lakeshore Culinary Institute and Bistro 712

“I was looking for a school in Sheboygan. I found out it was accredited and if I wanted to change schools for a Bachelor’s later, it would fit in. I also talked to one chef that my mom had me call.  At first, she tried to talk me out of it. She told me all the bad parts of it. She talked me through it to make sure I found a school that was worth the money and time.”

When asked what he likes best about culinary arts, Daehnert says, “You get to see happy faces when their eating. There’s the thrill of serving 60 or 80 people when you say, ‘Cool I did it.’ Working together as a team, guess the military is like that too.”

Of his cohort of students in his term and his growth as a student, Daehnert says, “We work really well together, we understand our strengths and weaknesses and work around it. I started school not knowing what a julienne was. I feel like I’ve learned some things that would have taken four years. The school has helped with leaps and bounds. Nate, helped a lot. First two weeks out in the summer, Nate said they needed help at the Yacht Club and Town and Country. It seemed like I had five places to go. If you want a job you can find it.”

When asked what has been his favorite thing to prepare, Daehnert says, “More so, now, desserts. It’s fun. I didn’t know. It clicks.” It took half an hour to measure out, now it takes 10 minutes. So much for the advice of the baker friend. This military man has found his calling.