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Redler Institute of Culinary Arts Opens in Andover

Scott Redler, Betsy Redler and Kimberly Krull cut a ribbon with scissors.
Left to right - Scott Redler, co-founder of Freddy's Frozen Custard and Steakburgers, Betsy Redler and Butler President Kimberly Krull cut the ribbon in front of the culinary kitchen at the new Redler Institute of Culinary Arts on August 16. The grand opening ushers in a new era for Butler's culinary program, offering two kitchens, an herb garden, two classrooms and open event space along with cutting edge tools for the culinary arts trade.
Published: Friday, August 19th, 2022

Butler Community College Culinary Arts Program Unveils New Facility

ANDOVER, Kan. – The Butler Community College Foundation is pleased to announce the opening of the Redler Institute of Culinary Arts in Andover. More than 100 people attended the facility’s ribbon-cutting ceremony on Tuesday, August 16. The new facility has two complete kitchens, flexible classroom and learning spaces and an herb garden where students can gain hands-on experience growing herbs for cooking and baking.  

The new Redler Institute of Culinary Arts facility was made possible with lead donations from Scott and Betsy Redler, and Paul and Flavia Jackson. Additional funding came from private donations and the Butler Foundation.  

The culinary program also boasts a new food truck, with donations from Ben Arnold and Corporate Caterers in Wichita. Scott and Betsy Redler, and the Butler Foundation. The Grizzly Grub truck will not only be a roving billboard and ambassador for the college, it will also offer the chance for students to learn about the entrepreneurial nature of owning and using a food truck as a business. Farm to Fork and Professional Pastry Arts are also a large focus of the program.

“In real estate its location, location, location. For us at the Culinary Institute it’s students, students, students,” said Scott Redler, co-founder, former COO, and now board member of the fast-casual restaurant franchise, Freddy’s Frozen Custard & Steakburgers.  

“We are going to change lives. I want to see one of the three of you open a restaurant,” he said turning to Butler Culinary students helping cater event. To the laughter of the crowd he added, “I don’t care which it is, I’ll invest, I’ll write the check. . .because that is the reward we’re going to see with people coming out of this program, having the passion and learning the skills that never were available especially at this cost point.”

From croissants and gelato to chocolates and oven pizza, under the tutelage of Chefs Luis and Alicia Pena, Redler Institute students will be exposed to passion for the industry and skillsets which will prepare them to work in any kitchen.  

Hutton was the builder and architect of the building. A ground-up build in eight months in an economy where supply chains are experiencing shortages was an aggressive, but necessary choice for the project.  

“When opportunities for our students like this are available, we want to ensure we do everything possible to make it a reality,” Tom Borrego, vice president of advancement at Butler Community College, said. “It is an honor to work with our donors and especially Scott and Betsy Redler, and Paul Jackson to make this dream come true.

To view the photo gallery of the ribbon cutting, click here.