The labs I’ve done in
both the PHS classes and Culinary classes have prepared for a job in the
foodservice industry and taught me how businesses are run; in the past two
years, I’ve learned how to organize like a chef, how to plan ahead, and of
course, how to cook things. Most of the things we made had the food truck in
mind, so we learned about product development, food costing, food preparation
and shelf life, and advertising in order to apply it to the food truck and to
real life.
I was even able to volunteer
at Pono Grindz for a day, and I noticed that every single thing we’d learned in
class was connected to it. Not only the recipes, but the organization, food
preparation, planning ahead, food costing, product development, and everything
else. And I learned more about running businesses by volunteering to work in the
food truck.
By Alison Busch
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