Chef for the day

by Sharlene Irete

People Editor

The culinary arts students have the chance to be in charge of every aspect of creating lunch for Douglas High School staff every Friday.

Kerry Stack is instructor of the culinary arts classes that are part of the occupational education program at the high school.

"The second-year students are the ones who plan the lunches," said Stack. "Each takes a turn on a Friday and are in charge of the kitchen for the day. The students serve and do clean-up. The first-year culinary students clean up in exchange for eating any leftovers."

Student chef Cassidy Munoz's vegan menu on Feb. 20 was roasted sweet potato soup, red bean and vegetable soup, mixed green salad with olive oil and vinegar dressing, pasta salad with tomato and herb dressing, spinach, mandarin and almond salad and peanut butter chocolate chip cookies.

The Chinese-inspired menu on Feb. 27 was beef and broccoli, steamed rice, crab rangoons, chicken wonton soup, egg flower soup, green salad, Chinese chicken salad and chocolate dipped fortune cookies.

Culinary Arts II student Jessica Waggoner said the student featured as the weekly chef participates in everything involved in the Friday lunch.

"The chef is like the teacher of the day and is supposed to be here to answer questions during lunch," Waggoner said. "They have one week to decide the menu which is three salads, two soups and a dessert. The chef for the week assigns the classmates to do a job. They give the teacher their recipes and grocery list."

The students start preparing lunch by 9:30 a.m. and the meal is ready by 11:20 a.m. Friday.

School staff pays $6 for lunch, which helps support the class. Food for the class is provided through the dues students pay every semester and through donations by Trader Joe's and other businesses.

In addition to culinary arts, the Douglas occupational education program includes auto skills, welding, agricultural science and floriculture.