At the beginning of each semester, the Renegade Room has a grand opening. Brand new culinary students embark on the journey into the restaurant world to serve Bakersfield College and the community.

Chef Patrick Coyle heads the operation along with his students and other instructors from the Food and Nutrition program. The Renegade Room has a lot to offer not only to its patrons but also to the students.

“It’s busy,” Coyle explained, “Students are trained in a real restaraunt atmosphere.”

Coyle has been at BC for 30 years this month and has witnessed over 60 grand openings each semester of the Renegade Room.

“It’s fantastic to see students on opening night petrified because most of them have never been in a kitchen. By the end of the semester, the instructors are stepping back because the students know what to do,” Coyle explained.

Although the restaraunt is open to the public, Coyle reminds visitors that it’s a training program.

The spring menu has a few changes to it, such as featuring in-season vegetables. Coyle explained that by the end of the semester, the menu will have lots of fresh fruits.

The Renegade Room is open to the public for dinner and buffet?services on Tuesday and Thursday evenings from 5:30 p.m. to 7 p.m. Lunch is served on Wednesdays from 11 a.m. to 1 p.m. Prices vary from $6.50 to $7.25 for lunch and $10.25 for dinner and buffet. Reservations must be placed and can be done by calling 395-4441 or by visiting www.bakersfieldcollege.edu/renegaderoom.

On April 25, the Renegade Room will be hosting its third annual Renegade Room Wine Dinner. This dinner benefits the Bakersfield College Foundation Food and Nutrition program.

There will be four wines served throughout dinner. Tickets are $65 each, and reservations must be made. The event will be held at 6:30 p.m. There are limited seats. ?