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The Heyday Project, A Student Culinary Arts Experience

  • Heyday 2700 Lyndale Avenue South Minneapolis, MN, 55408 United States (map)


In partnership with Heyday Restaurant, Chef Jim Christiansen, and General Manager Danielle Spa, Mark Rivard and his educational platform Rivard Art Education explore a new form of artistic and entrepreneurial learning. The students of FAIR + have the unique opportunity to develop a tasting menu as they learn about the food business and creative art of high-end food and cooking. A seven-week project culminating in a four course-tasting menu created by the students of FAIR High School. Each dish created by the student and curated by renowned chef Jim Christiansen of Heyday Restaurant. This educational cooking experience, guided by a platform created by artist and educator Mark Rivard that follows a model of his successful skateboard art exhibitions, will see students put to work their creative energy in a true business atmosphere as guest chefs. 

During a seven-week internship students will be developing their own versions of exciting new dishes. While working in the kitchen of Heyday, they will be learning the basics of food safety and handling. The emphasis of lessons will be on creative explorations of food and cooking, while fine-tuning an understanding of the culinary field. Finalizing on Thursday, May 25Th, 2017 for the first time ever, Heyday will host a ticketed dinner reception that see’s four young chef’s first professional food realizations presented to dinners. 

This student culinary arts project will be the first of it’s kind. An ambitious educational program that aims to build a stronger respect for the culinary world, while teaching the value of the food we consume. 

Heyday Restaurant sets the perfect stage with its open kitchen floor plan putting the students in the spotlight as they create their dishes. The event will be a full service culinary experience that evokes a sense of pride in the student while cementing Heyday as one of the countries most innovative and progressive dinning experiences. 

Please join us Thursday, May 25th at 6pm. 

For Reservations:

All media inquires please contact Mark Rivard or Danielle Spa: 

Mark Rivard-
Danielle Spa-