Migrating to the Kitchen offers fresh lunch and learning at the Food Bank

July 31, 2018

It’s very unusual to see kids in the Food Bank of Delaware’s Culinary School kitchen, so Migrating to the Kitchen Day is a special one at the Milford Branch. Students enrolled in the federally funded Title 1-C National Migrant Education Program based at the Greater Milford Boys & Girls Club and the Seaford Boys & Girls Club, participate in the program each summer. The program is a six-week summer program which emphasis reading and literacy.

Students range in age from 3rd grade to high school, but are mostly middle school age. Their parents work in various aspects of the agricultural industry, including packing and picking.

Eighteen very enthusiastic young student chefs helped prepare lunch using local produce under the watchful eyes – and with guidance – from the Food Bank’s Executive Chef Tim and Chef Instructor Tish.

Together they prepared a delicious meal using local produce that was picked or packed by their parents. Perdue in Milford donated chicken for the event.

First, students were divided into five teams, and worked together in the classroom with one of the Food Bank of Delaware’s Culinary School students to plan a menu. Chef Tish led teams from the classroom to the industrial kitchen to prepare lunch using the ingredients provided. The finished entrees ranged from chicken tacos to chicken and pasta to spicy chicken, served with fresh vegetables, fruit kabobs, and fruit parfaits for dessert.

Just like the cooking competitions on the Food Network, these young chefs were on a deadline.

The food preparation was followed by the best part of the event: eating lunch! Obviously the students enjoyed their creations as they went back for second and third helpings.

Ryan McNulty, a Milford Central Academy social studies teacher, supervised this 6-week program, and this is the third year students cooked at the Food Bank of Delaware.

Once again, he deemed the day a success, as did the Food Bank chefs.

“This is a great opportunity for kids to see the things we can do with the foods their parents produce,” said Food Banks’ Executive Chef Tim Hunter.

And the visiting chefs agreed! Maron, 15, said she had fun fixing her lunch with fresh food, and John, 10, who worked at another station, enjoyed preparing squash fritters.

The students also had hands-on lessons about food safety and kitchen cleanliness as well.

For more information about the Food Bank of Delaware’s programs, click here.

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