Since mid-March, the impact of COVID-19 has changed nearly everything, and the annual Migrating to the Kitchen Day at the Food Bank of Delaware’s Culinary School in Milford is no exception. In previous summers, a group of about 20 students enrolled in the federally funded Title 1-C National Migrant Education Program experienced the opportunity to become chefs for a day preparing lunch using local produce, most of which was picked or packed by their parents who work in the agricultural industry.
The six-week program primarily emphasizes reading and literacy and is based at the Greater Milford Boys & Girls Club.
This summer, in keeping with COVID-19 guidelines, the group was divided into two smaller shifts of seven students per shift. Rather than spending nearly an entire day — as in the past – students stayed for about an hour. Along with their teacher, Ryan McNulty, they arrived at the Food Bank’s commercial kitchen, and with guidance from Chefs Tim Hunter and Tish Badamshin, they prepared home-made ice cream and sorbet using local peaches, blueberries, and watermelons.
“Everybody got to eat what they created,” said Workforce Program Coordinator Ruthann Messick.