Red hot chefs

We invited four different departments, one per week, to prepare a dinner for the school community. Dining Services partnered with each team of two or three people to provide the meal. The teams were given red chef coats and presented and served their menus. Students were polled to select the best team. This was a great and very different way for faculty and staff to interact with students and the community.

Tony FraenkelDirector of Dining ServicesThe Salisbury SchoolSalisbury, CT