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Souhegan Culinary Program Serves up a Feast of Opportunities

Souhegan Culinary Program Serves up a Feast of Opportunities

Culinary teacher, Paula Garvey, is working on a number of fronts to create rich and engaging culinary programming at Souhegan High School. The Culinary Club recently made apple crisp, spaghetti and meatballs, as well as lemon chicken for The Upreach Therapeutic Equestrian Center, a non-profit organization in Goffstown that supports children with disabilities and their families, many of whom are also food insecure. Garvey also was able to secure a donation from Hannaford’s grocery story to help off-set the cost of the ingredients.

Not only are students learning to cook and collaboratively contribute to the community, they are able to earn community service hours for their time. Collaborating with Souhegan’s Community Service Coordinator, Lucienne Faulks and Garvey are planning future Culinary Club activities that serve the community. Next up for the Culinary Club: dog biscuits for the animal rescue league and cookies or cakes for area senior living communities.

Souhegan’s Exploring Cooking culinary courses recently had the opportunity to learn from guest speaker, Nancy Sepe from Johnson and Wales Culinary School, a former Cupcake Wars contestant. Garvey invited Nancy to educate students about opportunities in the culinary industry as a career choice.

Finally, as part of Wellness Day 2019, Garvey organized a Pretzel-making program. Garvey said that she included baking because she wanted students to “embrace the joy of baking and working in the kitchen,” adding that “baking builds mindfulness; it creates time to think and to enjoy the sensory elements of homemade cooking. It is satisfying to have a product at the end that is delicious and home-made, that’s worth the effort.”

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Photo 1 Caption: Meals created by the Souhegan Culinary Club for The Upreach Therapeutic Equestrian Center. Students pictured (L-R): Cali Stuart-Vale, Annie Noyes, Emily Reardon, Bryce Pierce, Miranda Lau Quan

Photo 2 Caption: Sepe demonstrates pumpkin crepes for Souhegan’s Exploring Cooking culinary classes.

Photos 3a and 3b Caption: Students baking homemade pretzels as part of Wellness Day 2019.