Bistro 712 | This Week's Specials
NEW Fall Menu starting October 24 including weekly French menus!
(See the Menu tab and click on French )
(Click on the Menu tab to see our weekly menu)
New Fall Weekly Specials
Salad du Jour
Heirloom Grape Tomato Salad
Tuscan Greens, Fresh Marinated Mozzarella, Kalamata Olives, Red Onion, Fresh Basil, Kalamata Oil, Balsamic Reduction, Sea Salt
Guacamole and Chips
With Pico De Gallo and Grilled Baby Bell Peppers
Soup Du Jour
Bistro712 Signature - French Onion Soup
Toasted crostini, provolone gratiné
Chicken Soup for the Soul
Chopped Parsley & Egg Noodle
Bistro 712 Special
French Specials Available Starting This Week!
Each evening we offer a delectable selection from our student bakers…
Your server will explain this evenings offerings.
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 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.
Culinary Career Change
Culinary student Rod Schulz discovered his passion for cooking and baking later in life. Originally from rural Washington, Rod graduated from high school and began his career working in retail in Seattle. He worked his way up to an executive level job and was then offered a new job in Chicago where he became a Regional Director for a well-known retailer.
The long hours and stress of his job began to take a toll on Rod. He knew he needed a change. Having visited family and friends in Sheboygan, he decided to quit his job and move to Sheboygan to start fresh. Looking for a life that would fulfill him, Rod began teaching Ballroom Dancing and worked in logistics on the side to make ends meet. When the company he was working for moved their operation to Mexico, he was given the opportunity to go back to school. He decided to go back to his roots – cooking – and he turned to LTC to help him follow his passion.
“You can only do competitive dancing for so long, but cooking and baking you can do into your 90’s,” says Rod. “I spent a lot of time cooking and gardening during my childhood. I realized that this was something I was passionate about and would make me feel happy and fulfilled.”
Rod started his journey at LTC by taking general education courses. He then took a Frozen Desserts class and fell completely in love with the culinary program.
He is currently working at the Osthoff Resort as a server with hopes of doing his internship there and then gaining long-term employment. After graduation, he would like to be an executive chef or an executive pastry chef.
His advice to anyone looking to change careers? “If you’re not happy doing what you’re doing, you need to change what you’re doing and follow your passions so you are fulfilled. I feel like I am a different person pursing my passions.”