Topic - Rachel Nauman

With the challenge made, Nauman said she and her students began preparing a menu they felt would be filling for those they were serving and manageable enough for the students to make and transport, ultimately deciding to serve homemade BLT sandwiches, pasta salad, prepackaged bags of chips, bottled drinks and chocolate caramel brownies to round out the lunch service.

Culinary students prepare meals for vaccination clinic →