February 12, 2025

Copley students walking up the tunnel for classes may have noticed a new scent in the air: savory smells once again emanating from behind the kitchen doors. After a long renovation, The Bistro is back. 

Copley’s Bistro 185 is a true hidden treasure, offering Four Cities Compact students hands-on experience in the culinary arts while serving up delicious meals for the community during school hours. The Bistro operates as a student-run restaurant that serves as both an educational opportunity and a positive outlet for aspiring chefs.

The Bistro has been undergoing renovations since last year. Redesigning and rebuilding the space was a puzzle with many pieces and deadlines shifted several times.

This long process resulted in many challenges for the culinary students and their teacher, Chef Joe Schmeltzer.

Schmeltzer is the heart of the culinary program. From inventory to lesson planning, he serves as a restaurant manager, a teacher and an exemplary role model for his students. 

“I started in the program as a student, and years later, the same instructor called me up to teach,” Schmeltzer said. “Now, I’m helping students make the same discoveries about food and their potential that I did.” 

Schmeltzer’s teaching philosophy consists of hands-on experience and real world certifications. 

“I always tell my students: it’s not just about cooking,” Schmeltzer said. “It’s about cooking, it’s about safety, sanitation and professionalism. They leave here ready for the workforce or college.” 

The culinary program was formed in 1978 under the Four Cities Compact program and is open to Norton, Copley, Barberton and Wadsworth students. Schmeltzer’s personal connection to the Bistro gives him a unique perspective. 

“Some of the equipment we still have today was used when I was a student [in the ‘80s],” Schmeltzer said. 

“It’s incredible to see how the program has evolved.”

Schmeltzer worked with contractors and engineers to ensure that his culinary students would have a top-tier facility with professional grade equipment. 

“I was able to sit down with the engineers and map out the kitchen,” Schmeltzer said. “The biggest concern was ensuring we had enough space for the students. This new space would allow for growth in the program.” 

Copley junior A’Donnis Robinson is enthusiastic about the new equipment.

“Imagine a Gordon Ramsay show,” Robinson said. “That’s what the kitchen looks like.” 

Copley senior Garrett Ruhlin has had a passion for cooking since he was a child. Working in the culinary arts is not easy though, even for those who love it. 

“Imagine performing a high-skill task, but instead [of one you’re doing] five at once,” Ruhlin said. “It gives you so much adrenaline that you’re forced to take control of the situation. You love what you do because the end result is so satisfying.” 

Ruhlin found that trying to learn culinary arts without an actual kitchen was difficult. The repeated construction delays used up valuable time. 

“When you sign up to do something and you pay money to do it and you don’t get to experience it, it feels useless,” Ruhlin said. 

There have been positives, however. Ruhlin earned a Servsafe certification which allowed him to get a line cook position at a local restaurant. Servsafe certifications indicate to employers that a chef is trained in food safety and sanitation and qualified to work with food grade certified equipment. 

Despite the construction chaos, Schmeltzer prepared his students for success. On some days students cooked at home, while on others they fired up a Blackstone grill outside. 

“Once everything is set, we’ll be able to offer even more opportunities for the students, including specialized workshops and certifications that will make them more competitive in the culinary world,” Schmeltzer said. 

Despite the challenges of the past year, the bistro has remained a constant source of inspiration for compact students. 

“It’s more than a restaurant,” Ruhlin said. “It’s a stepping stone into what my future career might look like.” 

With new equipment and Schmeltzer at the helm, Bistro 185’s future is looking bright. 

“It wouldn’t be the same without Chef,” Ruhlin said. “He’s a real one.” 

Students interested in enjoying Bistro 185’s delicious food need to ask a teacher to order for them or be escorted down by the teacher.