How often do you cook for yourself? Eating takeout from fast food restaurants shouldn’t be happening daily. It contains highly inexpensive ingredients that aren’t healthy for our bodies. Studies have also shown that restaurants contain more calories, fat, and sodium than homemade meals.
With that being said, the culinary arts program has been around JDHS for many years and has been approved as a CTE (Career Technical Education) program by the New York State.
We supply students with three chefs. The CTE culinary arts instructor, Michelle Chan, has led the culinary arts program with many opportunities including paid or unpaid internships over summer or academic years. She was once a JDHS student and is now a culinary teacher, who received an Outstanding Career and Technical Educator award on March 15, 2022. Dewey’s journalism teacher, Mr. Inoa, has brought up a point stating that being an alumnus of JDHS “really allows her to be knowledgeable about her students and the intricacies of the school.”
From personal experience, as a CTE member over the summer, I joined this culinary internship that allowed me to accomplish and learn new skills such as time management, cooking skills, and most importantly, communication with the customers/co-workers. I felt really appreciated and taken care of during that experience. I worked 4 days a week from 12 pm-6 pm. Lastly, I was able to get paid, which changed me into becoming an independent person not relying too much on my parents.
Nick, a junior from Susan E. Wagner High School (one of the other trainees from the SYEP-summer youth employment program) added on saying “This is my first time working and I’ve changed a lot from day 1 till today. It taught me new skills that I was not familiar with.” It was a great opportunity to meet and work with him.
These experiences and opportunities can benefit students with future jobs and everyday life situations. In JDHS we prepare these students by getting them familiar with kitchen facilities to prepping ingredients before school events. Each year’s Thanksgiving feast takes place near the end of November as meals will be provided and made by culinary students.
Students have been sharing these amazing experiences and the meals made with their peers in class. One of Ms. Chan’s senior students, Chen Xia, has added along explaining how being part of this program taught her “how to handle foods properly.” This plays an important role because handling food unsafely may lead to illnesses or long-lasting negative health effects, which humans, don’t want.
– Spanish chicken and rice made with simple seasoning cooked by her students.
Additionally, in students’ upcoming senior year, those who took culinary classes throughout high school can take advanced culinary art classes (double period), which benefits them in receiving an advanced regents diploma when they graduate. In addition, you are free to take the food handler exam which can be a first priority in finding future culinary careers, if you pass with a minimum of 70%.
Individuals who aren’t part of the culinary arts program but are interested are free to join the culinary club which occurs after the 9th every Tuesday from 3 pm – 6 pm with Mr. Yung (one of the chefs), and Wednesdays from 3 pm – 6 pm with Ms. Chan. However, space is limited, meaning that it’s first come first served. Secondly, juniors and seniors have priorities first.
Lastly, if any of you or your peers are interested in joining us, come to room 135 or talk with one of the three culinary chefs!
