Every Monday for several weeks, veteran restaurant manager Mike Ringley has come to Easterseals Northeast Indiana to give participants a true taste of the restaurant business. Thanks to the brand-new Hospitality Learning Lab, these young adults are getting a firsthand introduction to the fast-paced and rewarding world of hospitality.
The five participants in this first cohort of the Hospitality Learning Lab pack a full experience into their Mondays. Each day is split between classroom learning and kitchen training. In the classroom, Suzanne Vertigan, a dedicated member of the Easterseals employment services team, covers lessons on food safety, kitchen tools, time management, customer service, basic math, and even consumer shopping strategies.
Across the hall, participants take turns in the gleaming kitchen of the Hospitality Learning Lab, learning food prep and presentation from Ringley. They make entrees and sides, such as omelets and waffles, and then enjoy the meals they’ve created—blending practical training with a rewarding payoff.
The Hospitality Learning Lab is designed as an intensive, eight-week program that prepares participants for entry-level positions in the restaurant industry. Those who successfully complete the program receive a Food Handler certification from Ivy Tech Community College. Even if students choose not to pursue restaurant work, they leave with essential life and employment skills.
Ringley, who served as a general manager at IHOP for 14 years and now works for Waiter on the Way, brings his decades of hospitality experience to life in the kitchen. Beyond flipping omelets mid-air, he teaches his students how to problem-solve, stay calm under pressure, and deliver great customer service.
Some of the best learning moments come from the students’ own curiosity.
“What do you do if you have a rude customer?” asks Collin.
“It’s best not to engage a rude customer other than answering questions and being polite,” Ringley replies. “Wait for a manager to get involved.”
Jonquia reflects on the challenge of showing warmth while wearing a mask. “The smiling and talking is hard with a mask on,” she says.
Ringley nods. “You lose that face-to-face. The masks are going away someday. Hopefully soon.”
In both the kitchen and the classroom, the lessons stick.
“What did you have on your hands?” Ringley asks Nick, who just cracked some eggs.
“Eggs,” Nick says.
“What do you have to do?”
“Wash my hands.”
“Good!” Ringley cheers.
Every action in the Hospitality Learning Lab connects back to employable skills:
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Kitchen safety and equipment knowledge help promote independent living.
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Customer service builds confidence for both employment and daily interactions.
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Food prep and measurements reinforce practical math and cooking know-how.
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Time management makes participants more efficient on the job and at home.
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Consumer shopping skills ensure smarter budgeting and healthier eating.
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First aid and baking math contribute to safety and real-world problem solving.
As the weeks pass, confidence builds.
“I like it,” says Sarah after finishing an omelet she prepared herself. “I like to cook food.”
The Hospitality Learning Lab is more than a kitchen—it’s a launchpad for independence, job readiness, and personal growth. Easterseals Northeast Indiana continues to invest in programs like this to empower young adults with disabilities, offering real-world experience, hands-on mentorship, and a path forward.