Growing Chefs in the Classroom at St. Bernadette Catholic School
Posted: July 8, 2026
Categories: nourish to flourish
At St. Bernadette Elementary School, a vibrant and caring learning community, the school population is 370 students. The Junior Division participated in the Growing Chefs! in the Classroom program, taking part in an engaging, school-wide experience that brought food education to life.
This exciting initiative welcomed a team of professional chefs and educators directly into the school, creating unique opportunities for hands-on, experiential learning. Equipped with all the necessary tools, fresh ingredients, and supplies, the Growing Chefs team delivered fun, curriculum-linked lessons that were both age-appropriate and highly interactive. Students were immersed in meaningful learning experiences that connected directly to subjects such as science, math, art, history, geography, social studies, and health.
Throughout the program, students explored a wide variety of fruits and vegetables, learning where they are grown and how they travel from farm to table. They also examined the nutritional value of different foods, helping them build a stronger understanding of how healthy choices support overall well-being. These lessons encouraged curiosity and helped students make connections between what they learn in the classroom and the food they eat every day.
A particularly impactful element of the program was its focus on affordability and accessibility. Students learned that it is possible to prepare healthy, great-tasting snacks even when working within a limited budget, which is especially meaningful within our school community. They explored the differences in cost between locally grown, in-season foods and imported, out-of-season produce, gaining valuable insight into how thoughtful choices can make a difference financially and environmentally. These discussions have helped students become more mindful consumers, both at school and at home.
The hands-on aspect of the program was a highlight for many participants. Students enthusiastically created a variety of yogurt-based dips while learning safe food handling practices. They practiced proper hygiene, developed safe cutting techniques, and worked collaboratively as they prepared fresh fruits and vegetables. This active involvement not only strengthened practical life skills but also built confidence and independence in the kitchen.
The learning extended well beyond the classroom. Many students have since recreated the snack recipes at home, proudly preparing dishes for their families and sharing their new knowledge. This real-world application demonstrates the lasting impact of the program, as students continue to incorporate what they have learned into their daily lives. They are now more aware of the benefits of choosing in-season or locally grown foods and understand how these choices can be both cost-effective and nutritious.
Overall, the Growing Chefs! in the Classroom program has made a lasting impression on the students at St. Bernadette Elementary School. By blending hands-on experiences with meaningful curriculum connections, the program has empowered students to make informed decisions about food, health, and budgeting. Most importantly, it has shown them that creating healthy, affordable, and delicious snacks is something they can confidently do both in school and at home.
Importantly, this enriching program would not have been available to our students without the generous support of the “nourish to flourish” grant, which made it possible to bring this high-quality learning opportunity directly into our school community.