![\"Chef](\"http:\/\/in.nau.edu\/news\/wordpresst\/uploads\/sites\/153\/wp-content\/uploads\/2020\/10\/HA2433.jpg\")
<\/a>\u201cThe pandemic provides a unique set of conditions that allows HRM to adapt our content to meet the needs of our students in order to prepare them for potential future pandemics,\u201d he said. \u201cWe used to create an entire dining experience for our community tastings; they would take place in the HRM kitchen or the Choice Fireplace Lounge and include decorations, music and personal service. Now, we have adjusted in the same way the industry has, focusing on teaching our students how to pivot to delivery methods so they will have experience when they are leading.\u201d<\/p>\n
Embracing the pivot, the students had a thought: \u201cJust because community members can\u2019t come to our tasting showcases to enjoy our food, doesn\u2019t mean we can\u2019t \u2018go\u2019 to them.\u201d<\/p>\n
Molinaro and his students went to work. The first order of business? Deciding who should get the meals.<\/p>\n
\u201cWe chose the Boys and Girls Club,\u201d said HRM sophomore Lance Gomez<\/strong>, who worked as one of the two team leaders on the project. \u201cSince this was the first time we worked together as a team, we were a bit all over the place with our planning and organization, but knew we wanted to donate the meals to a charitable organization.\u201d<\/p>\n Throughout the week leading up to the meal distribution, the students found their groove. Different groups would take turns working in the demonstration kitchen, planning the meal and prepping ingredients.<\/p>\n \u201cMost of the actual cooking happened the day of, so we set up different stations throughout the kitchen and broke off into different teams to put it all together in timed increments,\u201d said Gomez, who was in charge of preparing rolls and mixing drinks.<\/p>\n In total, the students made 20 meals, consisting of fall squash soup with cinnamon and maple syrup; a mixed green salad with apples, dried cranberries and a goat cheese vinaigrette; warm ciabatta rolls; cranberry lemonade with mint; and a pumpkin iced cookie for dessert. The meals were packaged up in cardboard to-go containers for the children and their chaperones and passed off to Mark Cox<\/strong>, NAU alumnus and CEO of the Boys and Girls Club of Flagstaff.<\/p>\n “Our members are always excited about food, but this was an awesome opportunity and treat for them to try new fancy foods and flavors,” Cox said. \u201cThe kids loved everything\u2014especially the pumpkin cookies!\u201d<\/p>\n Through this experience, Molinaro hopes his students learn adaptability and how to enter situations with a \u201cwhat can we do\u201d mindset.<\/p>\n \u201cThis project is important not only because it gives back to the community, but also because it provides us the opportunity for a hands-on experience,\u201d Gomez said. He plans to get an associate\u2019s degree in culinary arts after graduation and eventually open his own restaurant. \u201cIt\u2019s projects like this and learning how to adapt in a pandemic that will help me in my future career.\u201d<\/p>\n<\/a><\/a>Carly Banks | NAU Communications
\n(928) 523-5582 | carly.banks@nau.edu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"