By Stephen Smoot
For over two decades, questions in Charleston, Romney, and everywhere in between have swirled around the West Virginia Schools for the Deaf and Blind. Through much of that time, the dedicated work of Delegate Ruth Rowan held off those who wished to shut the doors for good.
Now a new administration with new ideas on how to use the school to its full potential have worked to bring trades education and advanced skills training to the school, helping its graduates to overcome challenges to enjoy productive lives.
One of those innovations, also enjoying wild success at Moorefield High School, has come in allowing students to learn practical skills while working together to operate businesses. West Virginia Schools for the Deaf and Blind last week held its ribbon cutting for Appalachian Provisions, a student operated cafe on the campus of the school.
The school operates the program in conjunction with ProStart. A project of the National Restaurant Association Educational Foundation, ProStart students, as the website states is a “two-year, industry-backed culinary arts and restaurant management program for high school students.”
Those who complete the program “learn the foundational culinary and management skills” through “real-life experience gained by working in the industry.” Over 220,000 students in all 50 states, Puerto Rico, and the District of Columbia take part. Some work with other businesses, but other student groups operate restaurants and/or catering services located in schools or career and technical education centers.
Last week, dozens braved frigid seven degree temperatures to venture to the campus. As soon as one enters the administration building, the sounds and aromas of delicious foods welcome all visitors.
School Superintendent Clayton Burch shared at the beginning of the opening ceremony that “I didn’t realize how many people would show up.” And show up they did, coming from Moorefield and even Charleston to help celebrate the ribbon cutting.
Appalachian Provisions offers high end quality food for prices that undercut the very familiar fast food names serving the public nearby. Breakfast, lunch, and sweet treat options all engage the palette. These included bacon egg and cheese croissant sandwiches, a bacon pesto chicken wrap, lemon almond danish, pepperoni and garlic bread knots, salads, slices of cake, and a selection of coffees.
On the walls while waiting for one’s order, a customer can admire paintings of local sites as well as prints of buildings on campus. Also for sale are chic black shirts, hats, and other apparel bearing the name of the cafe.
With the weather outside so frightful and the interior of the cafe so delightful, all who could pressed inside of the cafe to hear a few words about the opening and enjoy the ribbon cutting
Burch thanked all who came on that morning, noting that Romney Mayor Beverly Keadle had come. “When you’ve got the Mayor here, you couldn’t ask for a better partner.”
He added that “we have our friends from Eastern West Virginia Community and Technical College here,” adding that they were great partners. “We have our staff and school leadership here,” he continued, also introducing Jaclynn Graybill, Director of the Hampshire County Chamber of Commerce.
Burch then informed the group that Adam Canter, Director of Career and Technical Education for the West Virginia Department of Education who braved the cold to drive in from the state capital that morning. He then returned to the representatives from Eastern, saying “we have the President here (Dr. Thomas Striplin). He was with me for the first steps in transforming our school.”
He shared before the cutting that the support on the morning was nothing surprising. Burch explained that it was the Hampshire County and Romney community that attracted him to the Superintendent post even more than the opportunity to transform the school.
After introducing the distinguished guests, Burch turned to the school itself and started with Chef Brian Olden, who directs the culinary program. “I’d love to say he’s really humble, but he’s a chef,” Burch gently joked, then added in seriousness that “what he’s able to do with these students is amazing.”
He then explained that they had discussed on who might have the honor of cutting the ribbon. That distinction fell to Bray Baker. Burch shared that “she has been a part of the ProStart program for four years now.” With a proud smile, Baker brought together the blades of the customary oversized scissors, snipped the ribbon, and Burch exclaimed “you are officially open now!”
After the ribbon cutting, Canter stated “this is impressive when we see student leadership like this.” He added that the program encourages “creativity, to be entrepreneurial, to gain real world skills.”
“We want to support that with everything we’ve got,” he stated with enthusiasm.
Something else went unsaid and sometimes silence on a subject speaks louder. Not one person referred to the physical challenges of the students operating the establishment. No one told of overcoming an obstacle or frustration in achieving a goal.
The reason why this simple fact is so profound is that one of the missions of the West Virginia Schools for the Deaf and Blind lies in making transition to the adult world of work and living as seamless as possible, to encourage a person to not just survive, but thrive. The school since 1872 has served the state and region through educating children with hearing and visual problems, and more recently some with severe developmental disabilities.
Not one time during the ceremony did the student workers and leaders involved in the project hear the word “disabled.” Instead, they heard from all great praise about their demonstrated abilities to make the operation a great success for months before the official ribbon cutting.
They received commendations in the same words and fashion as any other students doing the same at any other school in the state.
The public is welcome to partake of their selections on Wednesday and Thursday from 7:30 a.m. to 1 p.m.
