Students in Springside Chestnut Hill Academy’s Food Entrepreneurship class recently rolled up their sleeves and got cooking for a cause. Partnering with Chef Budd Cohen and the Springside Chestnut Hill food services team, students prepared and delivered more than 20 trays of whole wheat penne primavera —featuring vibrant greens harvested from the Middle School’s hydroponic garden—for guests at Face to Face, a local nonprofit serving the Germantown community.
The event was held in recognition of Food Education in Action Week. “Guests were over the moon with the delivery!” raved a school administrator. “One guest, delighted by the vegetarian entrée, shared, ‘I know you always try to accommodate me, but this is a beautiful meal—not just veggies on a plate.’”
The hands-on service experience capped off a trimester-long study of food insecurity. By blending entrepreneurship, empathy, and action, SCH’s changemakers are discovering how to turn what they learn in class into meaningful impact for their community.
Click here to view an SCH promotional video in which Chef Budd (below, center) appears at about 1:12.