Doesn't handmade gnocchi in a buttery sauce with peas and prosciutto sound good right now? Or maybe you're more in the mood for a burger? Whatever you're craving, you can enjoy it at Infusions, the student-run restaurant located in the Lancaster County Career & Technology Center at 432 Old Market St., Mount Joy.

In a typical school year, Infusions serves high tea on Tuesdays and a fixed-price lunch on Thursdays and Fridays. When the pandemic temporarily closed the restaurant, the staff and students got creative. "We needed an outlet for all the food we're preparing," explained chef instructor Tara Zhookoff. "If we have 20 kids making a quart of soup, that's 20 quarts of soup. We had been giving food to the staff, but then we decided to open a carryout service to the public." After operating on a takeout-only model for a few weeks, Infusions reopened for sitdown service on Jan. 6.

Menus are eclectic and change about every three weeks, and everything is made from scratch, including the sandwich rolls and desserts, which are prepared by students in the baking and pastry arts program. "The name 'Infusions' comes from the idea of taking different foods and fusing them together," said Zhookoff. "We could serve anything from salmon to flat-iron steak to wings and sandwiches."

High school seniors in the yearlong all-day program learn everything from knife skills to working the food line to planning menus and purchasing food. They also learn front-of-the-house positions such as hostess and server.

Senior Daniel Fisher said working in the kitchen has been a great learning experience. "A lot of the things we make, I had never made before," he stated. "I had never worked with a fryer before."

Senior Jess Trauger agreed, adding that the work requires more than just cooking skills. "We have to be good listeners as people call out orders," Jess remarked. "Somebody might want something on the side, for example, and we want to get that right."

About 80% of the program is hands-on for the students, with 20% focused on theories and practices they can use in the kitchen, something senior Mikaelyn Victorino appreciates. "I never knew you should cook chicken to 165 degrees before," she said. "I thought, 'If it's not pink, you're good.'"

Emily See and Eian Totten both credit their instructors with helping them succeed in the kitchen. "It was stressful learning how to use a fryer at first, but now I love making fish and chips," Emily noted, while Eian added, "Our instructors are very supportive, and they help you figure out what you're doing wrong or how to do something better."

For many of the students, Infusions is a step on their way to working in a restaurant after graduation or going on to culinary school. And for students like Josh Ramos, it's also a way to show off their skills at home. "My favorite thing to make is steak and fries," he commented, noting that he enjoys cooking for his family. "It's a lot of work to make everything, and you have to be aware of the timing and make sure you're timing each element to come out and come together at the right time. When it does, it's awesome."

Reservations are recommended for dining at Infusions. To make a reservation, call 717-208-3127.