Thanksgiving dinner will be much brighter for 25 local families this year, thanks to
Skagit Valley College (SVC) students in the CHEF Club (Culinary Hospitality Education Foundation) and Phi Theta Kappa (PTK).
Each family will receive a traditional holiday meal with all the trimmings, including a roasted turkey, stuffing, potatoes, gravy, cranberries, corn, squash, veggie tray, sweet potatoes, rolls, and pumpkin pie. The students and volunteers will gather early on Thanksgiving morning to prepare and deliver a holiday dinner to each family’s home.
The food and supplies needed for the meals were donated by SVC faculty, staff, and students.
In addition, Crimson Valley Farm donated 150 pounds of red potatoes and Tree House Produce donated 100 pounds of assorted winter squash for this year’s baskets.
“Preparing Thanksgiving baskets has been a Skagit Valley College tradition for 22 years,” said SVC Culinary Arts Department Co-Chair Dani Cox. “Our students, chefs, and volunteers look forward to this opportunity each year to give back to the community.”
This year’s project is being led by PTK student leaders Cameron Mings and Theta Upsilon Chapter President Mejak Jones. The meals are being prepared by Chefs Dani Cox and Gilbert Rodriguez, Food Services Manager Lyn Highet, and their student chefs. Also, Northwest Career and Technical Academy Culinary instructor Lyle Hildahl and his students will help with the preparation.
The C.H.E.F. Club encourages, promotes, and manages activities of students in the Culinary Arts and Hospitality Management program, and provides academic support to students who are preparing for a career in the culinary arts field. The Phi Theta Kappa Theta Upsilon chapter promotes scholarship, the development of leadership, and the cultivation of fellowship and service. # # #
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