GRAND CANYON, Ariz. - Matt Yost and his Culinary Arts class prepared the Thanksgiving dinner for all the students, Kindergarten through grade 12 Nov. 22. The students prepared and cooked over 30 pies, rolls, a french style green bean dish, sweet potatoes, vegetable platters, stuffing, gravy, mashed potatoes, three different pies and, of course, 11 turkeys.
Principal Marc Cooper said service was exceptional.
"What an assembly line to prepare the dishes for the actual luncheons," he said. "Matt (Yost) had scheduled different groups of high school students to work in the kitchen to prepare, to serve and to clean up, so that all lunches ran smoothly. During the preparation, Matt would bark out orders to the culinary students as to what was happening. 'Let's get some spices for the stuffing to give it some flavor. Put the pies in the oven now. Let's have you two begin to make the gravy.' The students knew exactly what to do. Not one thing was dropped, spilled, broken or lost on the way to the dining tables. It was organized chaos - just like a real restaurant when preparing for a banquet!"
Hot plates were set out at two tables, a dessert table was set up, and a drink area was provided for lemonade. Plates, forks, knives, napkins and decorations were set up at the front of the table. All of the set ups and decorations were provided by the student council under the direction of Genna Adams.