Creuse Cafe'

The Culinary Arts Program at The Frederick V. Pankow Center has been preparing students for over 40 years.  We have a unique approach - small classes in a real-world setting, taught by working professionals from the fields they teach.  Our chef's and instructors are here to train students in both the art and the business of the food service industry.

Welcome to The Creuse Cafe', a teaching restaurant, and a one-of-a-kind dining experience.  The Creuse Cafe' is a working classroom staffed and operated by students enrolled in the Culinary Arts program at the Frederick V. Pankow Center. Students learn how to run a kitchen and dining room in real-world environment.  The students are exposed and rotated through all of the various positions within the Front and Back of the House while preparing food and servicing quests.  As our guest, you are participating in their education.

The Creuse Cafe' displays a quick casual dining atmosphere where guests are able to grab a snack to go or dine in.  We offer ala carte specials on soup, salad, sandwiches, entrees and desserts.  We are extremely proud to feature our Chef's Table where students prepare and present your food right in front of you!

As you enjoy your meal, please remember that your server or cook may be an advanced student or a beginner.  Your satisfaction today is an important part of their training, but their education is what matters most. Tipping is not required, but graciously accepted.  All gratuities are pooled and used for student reward and recognition meals.  Thank you for your patronage and your patience.


Current Menu

The Creuse Café is located inside the Frederick V. Pankow Center at 24600 F. V. Pankow Boulevard in Clinton Township.

The Creuse Café provides food services October through April excluding half-days, exam days and other school closings. Occasionally, the Creuse Café may have to be closed unexpectedly for school use and will be closed December and January for seasonal catering events and will reopen in February.

Soul Food Buffet
Thursday, Dec. 12 & Friday, Dec. 13, 2019
11:00 am – 1:00 pm
$6.00 per person

Cranberry Sauce
Barbecue Baby Back Ribs
Buttermilk Fried Chicken
Homemade Mac & Cheese
Baked Beans
Candied Yams
Collard Greens
Assorted Rolls & Butter
Assorted Desserts
Includes your choice of Coffee, Tea or Soda

Ask your server about menu items that are cooked to order or served raw. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

The Creuse Café Apple Pie Sale
$6.00 each or 2 pies for $10.00
Student Cost $5.00 each

Starting October 28, 2019 the Creuse Café will be selling homemade Apple Pies (frozen) during lunch, 11:25am-12:25pm and also from 2:05pm- 2:30pm daily.

When it comes to dessert, warm apple pie is about as classic—and perfect—as it gets. Baking it from scratch is quite a process, though. Good thing pies freeze well, making them convenient to pull out for a midnight craving, unplanned guests or a quick hostess gift.

It’s quite easy to cook a frozen apple pie if you follow a few simple steps.

  1. Remove wrapper, place on foil lined cookie sheet. Brush top of pie crust with egg-wash (equal parts milk and eggs) and sprinkle with sugar.
  2. Bake at 350 degrees for 45-50 minutes.


Catering Menu

Let us cater your special event!

We offer an extensive menu selection available for in-house service or pick-up. Place a reservation for your event inside our student-operated restaurant or pre-order for pick up.

For further catering information, or to schedule an event;  please contact Instructor Scott Satterly at (586)783-6570 extension 2433

Restaurant hours of operation

10:00 am-1:30 pm Thursday and Friday excluding exam days, half days, and school closings.

Please view our menu and calendar for the most accurate monthly schedule.

Catering Menu

Prices do not include tax or gratuity. Final counts for reservations must be received 24 hours in advance.

Culinary Photos

Chef Scott Satterly
Culinary Instructor

Chef James Baldwin
Baking and Pastry Instructor

Julie Rak
Dining Room Instructor