What’s going on in culinary? Sandy Pizzo’s culinary classes prepared 100 meals for families in need on Thursday, Oct. 10.
The classes that prepared these meals were Culinary II and Culinary III. Family and Consumer Science teacher Sandy Pizzo said she got the idea to prepare meals from a workshop she attended last summer at Timberland.
So Pizzo brought the idea to her classes this fall. It takes about a week of coordination to complete the project, which consisted of Thai food. She had prepared the students for their station prep and the culinary classes cooked a portion of it daily.
“I also coordinate refrigeration space with (cafeteria manager) Mrs. Norman in the cafeteria,” Pizzo said. “She is kind to give us refrigerator space.”
This is helpful for the culinary class so that when they are finished preparing each meal they make they have a place to keep them refrigerated.
The culinary II and culinary III classes prepared the meals for about 80 people from LINC (Love In the Name of Christ) in St. Charles County. LINC St. Charles County is a Christ-centered organization. LINCs mission is to provide support and give direction for disadvantaged families and individuals in the community. This helps them to set goals and objectives that will empower them to become productive citizens within the community.
Mikayla Harrell (12), who is in Culinary III shares how this was her first time doing something like this, she enjoys cooking and was excited to prepare meals for families in need.
“It was easier to make the meals than make other things in the class because we were all working together on one thing and all going fast, ” Harrell said.
The preparations for Thai were pretty easy because everyone was working together.
The meals prepared were delivered to LINC on Oct. 10.
“We chose LINC because it is important to have refrigeration at the organization that we donate to,” Pizzo said.
They have ample amounts of refrigerators at the place so it is good for the food.
The kind of meal that is being made for the families is chicken stir fry. They choose to start simple and choose what our students would like so they choose to make chicken stir fry which is like rice, chicken, and peas.
Pizzo made the same recipe last summer at the workshop, which gave her the idea for her classes to make chicken stir fry.
“I am so proud of my students. It was a first for all of us, and we learned together,” Pizzo said.
This was a great opportunity for the culinary students, and they all should be able to take awake something valuable from the experience.
