Walsh College Students Turn a Restaurant’s Setback into a Real-World Learning Opportunity
Oakland Press Highlights Walsh’s Innovative, Hands-On Approach to Events & Marketing Education
Walsh College is proud to be featured in The Oakland Press for the powerful role our students and faculty played in supporting Boodles, a beloved Madison Heights restaurant navigating the aftermath of a challenging moment—including an intense appearance on “Kitchen Nightmares.”
When the restaurant’s struggles mounted from pandemic shutdowns to construction disruptions, Walsh College stepped in with what we do best: real-world, career-building education that makes an immediate community impact.
A Classroom That Extends into the Community
The article spotlights Walsh professor Caroline St. Clair, whose background in marketing and event planning inspired her to create a hands-on events and marketing course that partners students directly with local businesses. Supported by Dean Dr. Dave Schippers, the course gives students meaningful experience while providing real value to organizations like Boodles.
Students embraced the opportunity; studying the business, reimagining promotions, and designing two major anniversary events that celebrate Boodles’ 40-year legacy and reintroduce the restaurant to the community.
Student Talent at the Center
Walsh student Eric Lombardo shared how the project allowed him to apply analytical thinking and strategic marketing skills in a real business scenario…exactly the kind of immersive learning Walsh prioritizes.
Across the board, the partnership reflects what sets Walsh apart:
- Faculty who teach from professional experience
- Courses designed for real-world application
- Collaborations that strengthen local businesses
- Hands-on learning that builds confidence and career readiness
Celebrating Boodles’ Next Chapter—Powered by Walsh Students
As highlighted in the article, Walsh students developed and hosted two major events:
- Boodles and Beyond – Dec. 4
A high-energy grand-tasting relaunch featuring live music, favorite dishes, and curated wine pairings. - Aged to Perfection – Dec. 6
An elegant, nostalgia-forward celebration honoring four decades of Boodles’ culinary tradition.
Both restaurant owner Bruno Ferguson and manager Kevin Ferguson expressed their gratitude and excitement for the students’ work, calling it a meaningful opportunity for growth—for Boodles and for Walsh students alike.
A Signature Example of Walsh’s Mission
This collaboration is more than a class project—it embodies Walsh College’s commitment to:
- Transforming theory into action
- Empowering students with career-ready experience
- Strengthening our local business community
- Creating learning that is practical, personal, and impactful
Read the Full Story
Explore the complete feature in The Oakland Press and see how Walsh students brought creativity, strategy, and real results to a local Michigan favorite.
Not a subscriber of The Oakland Press? Read the PDF of the article below.
