In August we hosted a take your kid to work day program.
We started off with breakfast for 40 kids. The menu consisted of waffles, fruit, yogurt, and scrambled eggs. When setting the event up we placed the table on milk crates allowing the table height to be more comfortable to the kids in attendance.
Later the kids were divided into three groups and toured the building. In Dining Services, Chef Sterling Maxfield worked with the children to produce several recipes. We had them cutting vegetables, scaling ingredients, and learning about healthy alternatives. The groups were divide by age which allowed us to provide a appropriate recipe and challenge for all the kids.
The kids, client and Sterling had a great time.
Shawn Lenhardt
UMRC Chelsea