Today, we proudly celebrated the graduation of our Brain Camp students at Esperanza. As a special part of the celebration, students prepared one last delicious meal together, putting their teamwork and culinary skills to the test.
They set up an assembly line to make pizza on frybread. Two students added the tomato sauce, two more followed with pepperoni, then came the cheese and black olives. After baking for 15 minutes at 350°F, their pizzas were ready to enjoy.
In addition to the frybread pizza, students also enjoyed Navajo Boba Tea and Blue Corn Cupcakes, which were made using recipes from The Modern Navajo Kitchen by Ms. Alana Yazzie.
Over the past five weeks, students have been learning to prepare a full Navajo meal as part of a hands-on cooking course at Brain Camp. With the wonderful support of our Student Nutrition Team, FoodCorps, and K12 by Elior, they’ve also gained essential skills in kitchen safety and teamwork — from cleaning their workstations to properly using gloves, aprons, and hats (which they now get to take home!).
We’re so proud of their hard work and creativity. Thank you to all who helped make this program such a success!