February 17, 2022 - Culinary students at South Tech are using their talents and love for cooking to give back to the community. In January, students made nearly 200 orders of biscuits and gravy for healthcare workers at St. Luke’s Hospital, Delmar Gardens South, and The Sheridan at Laumeier Park. On Feb. 15, they delivered 350 cupcakes to St. Luke’s Hospital and St. Louis University.
“It’s always important for us as a community to give back, especially with all the recent struggles with COVID,” said junior culinary student Allison Rugg. “Healthcare workers have been going through a lot. We want to do our best and make sure we’re doing our part.”
Instructors Melissa Maness and David Bass decided to have their students prepare meals for healthcare workers after connecting with alumnus Juwan Rice, who started a non-profit called Feeding the Frontline. Their involvement led to incorporating baking and cooking meals for others into the culinary arts program curriculum.
“We make sure that it directly relates to what the students are learning in class,” said Maness. “We set students up in teams to tackle the various components of what it is that we are making. We go over instructions, demo the recipes, and assign roles.”
Rugg says that cupcakes are the perfect treat because they remind her of her childhood and can add a burst of fun into someone’s day. Junior Mack Kitowski likes knowing that his work is going to people who help save lives.
“It hits close to home because my mom has been in and out of the hospital with her struggles,” said Kitowski. “We do it from the love in our hearts and it feels a lot better knowing that I can give back and that it is going towards a good cause.”
Products and supplies were donated by Natural Tableware USA, Performance Food Group, and JRice Spice.