The culinary department at Leesburg High School transformed the campus gym and nearby classrooms into four themed restaurants Saturday night for the 17th annual Capstone Gala. 

The yearly event gives advanced culinary students the chance to present the final projects they have spent the school year developing, from restaurant concepts and budgets to fully executed menus.

Chef John Bell, culinary instructor at Leesburg High School, created the gala more than two decades ago as a way to push students beyond the classroom and into something closer to the real world of hospitality.

“This is the end-of-the-year project they prepare for,” says John Bell. “The gala is something I set up over 20 years ago to challenge students and help them grow and truly experience success.”

Advanced students spend the entire year designing a restaurant from the ground up. Working within a fictional $1 million budget, each team researches everything from licensing and labor costs to menu design and service. Students choose a city where their restaurant would operate and calculate expenses down to the smallest details, including equipment, plates and taxes.

This year’s concepts ranged from a Gilded Age dining experience to modern cuisine, a 1960s-inspired restaurant and an elevated take on Southern cooking, based in different U.S. cities like Detroit and Bridgeport.

For chef Bell, the night carried extra weight, as this school year marks his final one before retirement, and the gala he started more than two decades ago now represents both a tradition and a legacy.

“Looking back, I reflect on my decision to teach instead of make money,” John says. “And I believe as a Christian, God has truly blessed me and I know I made a difference for tomorrow.”

Taking over for a legend won’t be easy, but former student Luke Yoakum, a food and beverage major, understands both the opportunity and the responsibility that comes with it.

“The Culinary Gala is a testament to the power of our young generation,” Luke says. “It gives students the opportunity to apply real-world skills like teamwork, professionalism and time management in a way that truly prepares them for future success.”

A graduate of the Rosen College of Hospitality and now a master’s candidate, Luke sees career and technical education as one of the strongest pathways for developing future professionals.

“As I prepare to take over the culinary program next year from Chef John Bell at Leesburg High School, I recognize the legacy I’m stepping into and the responsibility that comes with it,” he says.

Events like the Capstone Gala give students a rare opportunity to test those skills in a setting that feels both real and supportive.

“They step into real-world situations in a controlled environment where they can challenge themselves, grow and take pride in their work,” he says.

As the program moves into its next chapter, Luke says his focus will remain on the same core principles that built it.

“My goal is to continue strengthening those core principles within our academy while inspiring students and serving our community and the important part of our economy here in Florida,” he says. 

Judges’ Choice and People’s Choice results were identical this year:

1st Place – Gatsby’s Get Away Eatery
• Salmon Wellington
• Blackened Duck with Honey Elderberry Sauce
• Bee’s Knees Cheesecake
• Champagne Poached Pear

2nd Place – The Southern Song Bird
• Braised Pork Belly
• Southern Bibb Salad
• Banana Foster’s Pecan Bread Pudding

3rd Place – Freaky Feast Diner
• Poutine Hot Dog
• Coq au Vin Pot Pie
• Strawberry Dubai Baked Alaska

4th Place – Bite into the Future
• Lamb Maison
• Beet Salad
• Free Range Chicken
• Michigan Cherry Tart

Photos: Gina Horan & provided