Grand Canyon, Ariz. - The Grand Canyon Schools (GCS) celebrated an early Thanksgiving in the multi-purpose room Nov. 23.
Culinary arts teacher Matt Yost and his students prepared 30 pies, rolls, a French style green bean dish, sweet potatoes, vegetable platters, stuffing, fruit cocktail, gravy, mashed potatoes, three different pies and 11 turkeys.
There was an assembly line to prepare the dishes and a dessert gathering later in the afternoon for the elementary students. Yost scheduled different groups of high school student to work in the kitchen preparing, serving, and cleaning up after the luncheons ensuring that the luncheons ran smoothly and efficiently.
"The luncheon was a huge success," said Principal Marc Cooper. "No one walked away hungry as there was plenty of food for all; teachers, students, administrators, classified employees, everyone was satisfied and happy."
To make the event happen, the Grand Canyon High School Student Council donated turkeys and other food items. Six turkeys were also donated by the Delaware North store and spices were donated from Café Tusayan.
Later in the afternoon, kindergarden through fifth grade students came in for their desserts, finishing up with a trip to the library for "snuggle up with a book" hour. High school students, teachers, and community members came to read with the different grade levels during this very special time.
Cooper extended his gratitude to everyone involved for making this early Thanksgiving feast a success.
"A big thank you to Matt Yost and his culinary arts class, the maintenance crew and to the teachers, students and aides at the Grand Canyon Schools for making this event a success," he said.