Bashir Chedrawee, owner and co‑founder of Simone’s Kitchen, visited Lindsey Bradt’s culinary arts class at BCHS last week to offer students an insider’s view of restaurant operations.

Chedrawee discussed the keys to success in both the kitchen and the business, covering everything from crafting fresh dishes to managing staff and the daily workings of a fast‑casual restaurant. He highlighted Simone’s core value of “philoxenia,” which embodies hospitality and care for every guest, and emphasized that excellent customer service is just as crucial as serving outstanding food.

Students eagerly asked about menu items, ingredients, cooking techniques, and the essentials of running a growing restaurant. Some even tried to glean insights about potential new Simone’s Kitchen locations. Chedrawee shared stories about the restaurant’s expansion, its scratch‑made dishes, and how teamwork and a focus on both employees and customers foster a welcoming dining experience.