It is not uncommon for school-aged children, even high-schoolers to anticipate a visit to Walt Disney World. For seven Daviess County High School students, that visit involved showcasing their culinary skills while participating in the International Culinary and Hospitality Experience at Disney World in Florida April 25-29. The group consisted of students working towards the Culinary Arts Career Pathway, Consumer and Family Management Career Pathway, and members of Family, Career and Community Leaders of America (FCCLA).
Prior to the event, students created a menu based on the country’s cuisine they were given, which was Africa, said Erica Selby, Faculty sponsor for the event who is also a Family Consumer Science teacher and FCCLA advisor.
“The menu included beef curry with a spinach ginger sauté as the side,” said Selby. “Our cupcakes were decorated in various designs while highlighting colors Africa is known for. We have labs that review safety and sanitation and then create the dishes as a run through during the semester leading up to the event.”
As part of the “Cook Around the World” experience,” DCHS students participated in cooking challenges under the oversight of celebrity chef Damaris Phillips – a native of Lexington – who hosted the Food Network show “Southern at Heart” and is a co-star of “The Bobby and Damaris Show” with chef Bobby Flay.
Students who are members of FCCLA, as well as students who were enrolled in Foods and Nutrition, were given the opportunity to participate in this career-focused event. Students learned about potential careers in the culinary and hospitality industry from cast members representing a variety of departments and areas at the Disney resort, and participated in discussions conducted by members of the Disney resort management team and culinary professionals.
Jada Nickells, Kristen Calloway, Chelsie Corum, Haley Beyke, Jamie Clark, Kaitlyn Helton and Olivia Cleland represented DCHS at the experience.
Beyke plays to attend the University of Louisville after graduation and said that she enjoyed the culinary competition and being part of the fast-paced environment.
“Being accepted to this event shows initiative that you are willing to go out and compete against others,” Beyke said.
Nickells said that she enjoyed being around new people and having fun and that the event taught them how to work with others under pressure.
Corum, who will attend Western Kentucky University enjoyed being able to explore a new environment and compete.
“This taught me how to work under various conditions and get out of my comfort zone, which is something I will be doing when I leave for college,” Corum said.
This is the third year DCHS has participated in the event and Selby said it is exciting to see the students utilize soft and hard skills to overcome the stress of the fast-paced competition.
“This experience is truly one of a kind and is a wonderful way for students to experience various cultures,” Selby said. “Of the three years we have participated, we placed first in cupcake design our second year. That year we collaborated with a great group of students out of Tennessee.”
Selbe said that the “icing on the cake” is that students get out of their comfort zone.
“Maybe this is their first time out of Owensboro or on a plane, and in that there is growth,” Selby said.
