We do a series of cooking classes—three to four per semester—for students getting ready to graduate. We teach them how to cook healthy foods—vegetables, lean meats, etc.—on a budget. They get recipe books and cook with the staff. When they “graduate” they get their own measuring cup and spoons. There’s a $10 fee and [a recent class] sold out in a day.
Jonna AnnaDirector of Culinary Operations/Executive Chef, Campus Auxiliary ServicesState University of New York at GeneseoGeneseo, NY
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