The way to students’ hearts is often through their stomachs.
The Culinary Training Institute of Poughkeepsie’s (CTI) chefs and its students prepared pasta at lunchtime for sixth, seventh and eighth graders on Friday, Dec. 12 at the Poughkeepsie Middle School cafeteria, as a way to introduce healthy eating habits to junior high students and offer an up-close glimpse at food preparation.
Students and staff of CTI and the food service department for Poughkeepsie schools teamed up to organize the event.
On the menu that day was rotini pasta with sauce choices of either smoked pepper and mushroom marinara, meat lovers or alfredo al a primavera. In addition, grilled chicken Caesar salad was offered with sides of garlic bread sticks and apple pie.
District administration and staff were also in attendance, including Assistant Superintendent for Curriculum and Instruction Jose Carrion and Assistant Superintendent for Pupil Personnel Services Lynne Pampel.
“I think it’s amazing,” said middle school principal Edgar Glascott. “It’s a great collaboration we can do within the community. I welcome it with open arms.”
Glascott also noted it is important for students to witness food being prepared.
For some students, the usual lunch options aren’t always filling, leaving room for possible change in menu planning in school or at home.
“Several kids said this is the first time in lunch they left full,” said Tanisha Millan, a teaching assistant at the middle school.
Fourteen-year-old Jordan Howard’s appetite was rewarded with foods he said he isn’t exposed to on a regular basis. He said he eats a lot of fried chicken at home.
Fourteen-year-old Brendan Donnelly said his family occasionally has pasta at home, but usually hot dogs or hamburgers.
The district’s Food Service Director, Alan Muhlnickel, said the cost of the meal that day was the standard government-mandated student-price of $2, while adults paid about $4.50, or $1.40 more than their normal rate.
He said between 800 and 900 plates were expected to be served that day.
Recipe for success
Diane Sterling, program director for CTI-Poughkeepsie and Monticello, who has been involved in culinary education for 12 years, said her two instructor chefs, Robert Garofalo and Kelly Johnson, are both Culinary Institute of America – Hyde Park graduates.
Garofalo explained why he loves working with food.
“I love the energy level food brings,” he said. “It motivates me to want to serve. I’m hoping students pick that up.”
CTI also feeds those less fortunate in the community.
“We worked with a soup kitchen at the Federation for the Homeless in Sullivan County,” Johnson said, noting about 200 people were served in the beginning of the month.
Sterling said CTI students come from Dutchess, Orange, Putnam and Ulster counties to CTI’s Poughkeepsie site, while students travel from Sullivan and Ulster counties to the Monticello branch.
Along with preparing and serving meals, CTI equips its students with proper instruction necessary for various jobs.
Sterling said CTI provides career training during its six-month culinary education program, targeting job readiness and assistance with job placement.
CTI students, who range from between 18 to 50 years old, work closely wiith Vocational and Educational Services for Individuals with Disabilities (VESID).
VESID, a division of the New York State Department of Education, provides services, support and training, leading up to employment for those involved with the program.
For more information about CTI, visit www.traininginstitutesny.com.