Culinary Arts students at Jackson-Feild Behavioral Health Services (JFBHS) Gwaltney School recently had an extraordinary day working with Chef Patrick J. Kearney of US Foods and Chef Sue Jett Taylor of The Affinity Group, a food broker with US Foods.
Working side by side with Chef Patrick and Chef Sue, the students prepared variety of restaurant-worthy offerings. From BLT & Fried Green Tomato Sandwiches on Chia Seed Bread to Ham & Manchego Cheese topped with a Wilted Salad and tossed with Balsamic Dressing, students and staff alike were delighted with the results. In addition to those savory dishes, the students and chefs also prepared Lightly Glazed Donuts and a Butter Tart topped with whipped cream and strawberries.
This hands-on opportunity was the brainchild of JFBHS Food Service Director and Culinary Arts teacher, Chef Mary Griffith. Ms. Griffith is forever seeking ways to engage and motivate her students, and this event was a resounding success that boosted student self-confidence and reinforced the lessons learned in the classroom. The students were thrilled to demonstrate their skills and receive positive feedback from their peers and staff.
JFBHS would like to thank US Foods representatives Kim Harper and Suzanne Vandeventer for making this event happen for the students in Gwaltney School’s Culinary Arts program. The chefs’ time and attention as well as the food prepared were provided by US Foods and The Affinity Group as part of their outreach and educational volunteerism program.
