Keller - Roanoke - Northeast Fort Worth | May 2026

Dining

BY CODY THORN

One of the previous menu oerings at The Heat was a glazed donut double cheeseburger.

COURTESY KELLER ISD

Keller Fossil Ridge senior Aedan Goss cuts fresh-baked bread that was served as an appetizer for The Heat’s April menu.

CODY THORNCOMMUNITY IMPACT

Keller ISD-led restaurant cooks for the public Amanda Smith has been helping the next set of chefs and restaurants prepare for the real world at Keller ISD. She is the culinary arts practicum teacher at Keller Center for Advanced Learning and uses her real-life experience as an executive chef, pastry chef and sous chef to teach students. The details

The Heat’s April menu featured chicken parmigiana that was served over homemade fettuccine tre modi.

student, is the restaurant’s executive chef. With the school year almost over, the nal course oerings were chosen by the class. The “arrivederci” menu included artisanal stued shells, hand-pressed gnocchi, fettuccine tre modi and chicken parmigiana. Tiramisu, Nutella-swirl panna cotta, gelato al Simone and berry pavlova were dessert options. “They’ve taken stu from each class and each thing they’ve learned and all the techniques are theirs,” Smith said. Looking ahead The menu will change the next school year with a new class of seniors running the kitchen. KCAL posts the menu on its Facebook page.

CODY THORNCOMMUNITY IMPACT

N. TARRANT PKWY.

The teaching lessons often come as the seniors in the program operate The Heat, a student-led restaurant that serves the public. The students, a mix from all KISD high schools, have been part of the culinary program since their freshman year. On the menu Tristen Schelbitzki, a Keller High School

BURSEY RD.

201 Bursey Road, Keller www.facebook.com/KellerCenterForAdvancedLearning

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