Atlanta: We are doing great!

The group in Atlanta exploring the ins and outs of the restaurant business have gained insight into many of the phases to start, develop and operate a business. From supply chain management to daily operations the boys have learned that operating a restaurant is much more than having a solid recipe. Throughout the week students have sat in on General Manager meetings, seen food and beverage warehouses and explored the front/back of house in a restaurant. 

In the wise words of Mr. Joe Ardagna, class of 1980, "Treat others the way you want to be treated." 

Thank you Joe and Kiki Ardagna for hosting us this week on this amazing Project Week!

A Buffalo Soul Ja featured with Green Apple Jones Soda on a customized JAWS table at Peace, Love and Pizza. 

 Squad rolling through Performance Food Group's dry warehouse. Over 100,000 items enter and leave this location every single day.

A focused group entering the freezer building at Performance Food Group. Temperatures in the freezer are consistently -2º F.

The food the group prepared at Loyal Q! Deliciousness. 

Mr. Driscoll dominating. Creating deliciousness with careful cheese placement. 

Liam Copp and Parker Schaarschmidt absorbing every bit of information on their tour. A future running a business for these two? A plausibility!

David Henriquez operating the smoker at Loyal Q. The smoker can smoke over 1,800 lbs at a time! Great work David!

Mr. Malcolm Swope being a cool cat while seasoning the ribs. They were, oh, so delicious. 

Colin Deery and crew look on in amazement as Buzz slices a Brisket. 

Adam "Shuey" Shuchart, Pizza Making Expert. 

David is showcasing a new rack set at PFG. Innovation runs business!

Ian Boisvert, all business. 

Pure deliciousness

The business partners of Parker Schaarschmidt and Liam Copp giving strategic guidance to General Managers at the GM meeting for Peace, Love and Pizza. 

Swope has a dope pizza spin.

Atlanta: Some Great photos!

Adam Shuchart developing proficiency in Brisket handling at Loyal Q, it came out delicious! Customers were stoked to eat food prepared by New Hampton students. 

Steven Ardagna prepares Brisket with a dry rub under the watchful eye of Alex, a 10 year veteran at Loyal Q. His nimble hands gracefully sprinkled the mixture. 

Joe Ardagna, NHS Class of '80, discusses strategic business plans during a General Manager's meeting at Peace Love and Pizza. There are currently 6 locations and the company is looking to sustainably expand.

Ian Boisvert and Colin Deery prepare their dough for custom pizzas! Great work guys!

Atlanta: Day 3

Senior, Charlie Raisin displaying his legit pizza making skills at Peace, Love and Pizza! His strong technique carried him through the fourth quarter and led him to a victory.

Malcolm Swope dominating the Pizza challenge with a Buffalo Soul Ja special! His bright smile shows how much he is enjoying learning on this project week extravaganza. 

Project Week 2020 is one week away!

In just one week, New Hampton School students will be embarking on a week-long experiential learning journey. 

The purpose of Project Week is to provide all students and faculty time for an extended and vigorous investigation of an essential question

through outstanding educational opportunities that are not possible in the standard classroom setting. Students engage in self-directed learning with appropriate adult guidance, and they self-reflect about the process, experience, and outcomes of their project throughout the week. Students will demonstrate the competencies they have learned during project week and reflect on their experience.

Project Week also allows us to dynamically pursue the New Hampton School mission of cultivating lifelong learners who will serve as active global citizens using project-based and experiential learning methods.