CSN has an amazing culinary program. And it’s not just because of the awards and distinctions it’s earned.
It’s the people who make it great.
Today, for example, instructors and students from the program got up long before the sun rose, volunteered their time, and cooked breakfast for nearly 800 schoolkids who needed it.
“It’s yummy!” the lunchroom full of kids screamed when their principal at Lois Craig Elementary, Maribel McAdory, asked them about the food.
CSN’s students and staff partnered up with Chefs for Kids, a local nonprofit that’s a joint venture between the American Culinary Federation Chefs Las Vegas and the University of Nevada Cooperative Extension.
“Our ultimate goal is to end the childhood nutrition problem,” said Chef Tom Rosenberger, chair of CSN’s Hospitality Management Department and a member of the Chefs for Kids Board of Directors.
Some kids, he and school officials said, rarely see fresh fruit or freshly cooked eggs. Lois Craig Elementary is classified as an at-risk school. The food, which included scrambled eggs, sausage, fried potatoes and a fresh apple pear (that’s a real thing that exists) was all donated locally.
The students had a blast — both those from Lois Craig and those from CSN.
CSN students Shebah Bahaiddin and Angela Armstrong, president of the CSN Culinary Club, were both interviewed live on the air by Channel 3 reporter Kyndell Nunley, which was fun.
CSN Senior Vice President of Strategic Initiatives and Administrative Services Patty Charlton and Vice President of Finance Mary Kaye Bailey also joined in, helping the students and staff serve food to all those kids. It was a great time for a good cause, and we can’t wait to do it again.