It’s been a lonely time for Ione’s.

Like other businesses, the student-run restaurant shuttered its doors to in-person dining in March 2020 due to the pandemic. Now, almost two years later, students recently flung the doors wide open and Ione’s is once again welcoming in-person diners.

Ione’s Dining Room is run by students enrolled in Restaurant Operations, a capstone course in earning an associate degree in Culinary Arts. Students rotate through the different positions of running a restaurant, to include both food preparation and service. 

Students in the Culinary program have navigated many changes and challenges since the pandemic began. When Ione’s closed to in-person dining, students switched gears and offered carryout service. As they return to the dining room, they’re facing new challenges such as rising food prices and the challenges of procuring needed supplies.

“The last two semesters, all the businesses in the restaurant industry were going to carryout. You couldn’t get to-go boxes so we had to share that with them,” says Chef Richard Williams, one of the course instructors. “A lot of our students are working in the industry so they see it here at school but then they’re also living it in their jobs.”

Ione’s Dining is open to the community and reservations are required. The popular restaurant is filling up fast but still has a few openings before the spring semester ends.

Spectrum News 1 caught up with students on their second day of service after reopening Ione’s. See the story here >> Cooking up an education: FVTC students run restaurant through pandemic