Left to right: Students Zachary Long, David Whalen, Aja Newkirk and Hannah Young (Not pictured: Ashley Burnette)
A message from Falecia Williams, President, West Campus
Chef Ken Bourgoin, professor, culinary management, provided Valencia culinary students the opportunity to test recipes for food that is sent to countries all over the world to feed the hungry, through the charity Feeding Children Everywhere Organization. The organization empowers and mobilizes people to assemble healthy meals, containing all-natural ingredients including lentils, white rice, dehydrated vegetables and pink Himalayan salt, which are then shared with hungry children.
Valencia culinary students tested the recipes and provided clearer food preparation instructions with the meals. For information on the types of meals, click here.
In addition to this service project that taught them how to use their culinary talents to help the community, the students also enjoyed a unique learning opportunity, as they were educated on recipe-controlled environments, which is preparing food the way non-professionals would, using only common kitchen tools. They employed critical thinking skills learned in the culinary program to determine food reactions to heat transfer and the importance of recipe timing and temperature.