BJU Culinary Arts

Dinner and a movie? Yes, please!

Join us for An Evening at the Cinema as the faculty and students of Film and Digital Storytelling and Culinary Arts invite you to a cozy, unforgettable night in the Soundstage.

Enjoy a multi‑course dining experience inspired by Charlie Chaplin’s 1925 silent comedy classic, The Gold Rush—where hardship turns to hope, and simple beginnings become a celebration. From thoughtfully crafted courses to one of the greatest films ever made, this evening pairs timeless comedy with inspired cuisine.

📅 Friday, April 10
🕔 Seatings at 5:00 PM & 6:30 PM
🎟 $40 per person | Reservations required

Come for the food, stay for the laughter—and discover cinematic gold.

📧 To reserve your seat, email [email protected]
Include your name, preferred seating time, number of seats, and phone number.

Note: Due to the nature of the dinner, alterations are not available and the allergens will include wheat, egg, dairy, fish, shellfish, and peanuts.

Our next Culinary Dinner Series is taking you to Italy! Join us for an unforgettable evening as the students prepare hand‑breaded arancini, hand‑made pasta, and scratch‑made Italian desserts like sfogliatella, cannoli, and budino al cioccolato.

Choose from entrées such as:

Chicken Piccata
Shrimp Fettuccine Carbonara
Veal Osso Bucco
Chicken Milanese
Italian Wedding Risotto
Penne Pomodoro (vegetarian)

Prices range from $30-$45

Date: February 27
Choose seatings: 5:00, 5:30, or 5:45 PM.
Location: Culinary Arts Dining Room

For Reservations Email [email protected] with:
Your Name
Number in Party
Phone Number
Email Address
Preferred Seating Time
Dietary restrictions

Please note: due to the nature of the menu and class format, dietary modifications may be limited.

This past week, our very own Chef Hansen joined forces with Chef Bill Twaler to compete in the South Carolina Seafood Challenge in Myrtle Beach, SC, made possible through the generous support of Gusto Seafood. The duo impressed the judges with their award‑winning creation: Sautéed Swordfish paired with Carolina Gold Rice Shrimp and Oyster Perlo, with Braised Collard Greens.

Chefs Hansen and Twaler will now advance to represent South Carolina on the national stage at the Great American Seafood Cook-Off in New Orleans, LA.

The Bistro is open today from 4:30-6:00!!🤩

Today was “Chef Demo” day!🤩

The second year students had 11-14 minutes to cook their recipe as if they were cooking in front of a live audience!

This exercise helps the students learn how to prep ahead of time and perform under pressure. 👏🏼

You’ve made it to Friday!!🥳

Time to treat yourself. Come see us at The Bistro today from 4:30-6:00!🎉

It’s Seafood week in the kitchen!!🐟🐠🦀

Our chefs-in-training had the chance to steam mussels and pan-sear fresh tuna. 😋

Take a break…and a slice at our Bistro!!🍕

We’re open every Friday from 4:30-6:00. We have everything from Brisket, Pizza, Sorbet and so much more! Come dine with us 😋

Come grab dinner at The Bistro today!!🎉

We’re open from 4:30-6:00 pm. We’d love to see you!☺️

Thank you to all who came out for our first evening of The Bistro!!🎉🥙👩🏻‍🍳

We’re excited for a semester of serving you delicious food and don’t forget, it’s open to the public!🤩