Enjoy the photos of some of my work and events, updated from time to time as new projects and events take place.
The Action - Archived
Regency Park Elementary School Multicultural Event
Pea guacamole tostados fed parents and students who continued to enjoy the food.
Luther Burbank Agricultural Class
Classes made chicken fajitas, beef fajitas, and pico de gallo, using skills they learned throughout the school year.
Northlake TK-8: 4th Grade Class
These students learned how to make veggie pancakes, working through their challenges like flipping them.
Allison Elementary School
Spring Into Wellness Event
Parents supervise children chopping and cooking vegetables, practicing safety first.
Parenting Class
Bowling Green Chacon Academy
Parents tried something new making pea guacamole instead of using avacados.
Frontier Elementary: 3rd Grade Class
Students work in groups to prep and cook a healthy dish. They then got the opportunity to try each other's creations.
Foothill High School
Almost 1,000 students got to customize their parfaits, enjoying a healthy yet delicious snack they can replicate at home.
Sequoia Elementary First Graders
Each student made their own unique fresh fruit salsa, ultimately agreeing that fruit salsa was the best way to eat fruit.
Oakdale Elementary 6th Graders
Students created and tasted pasta salad for the first time, learning to "use what you have, just make it taste good."
Mother's Day Class
Kids made edible arrangements for their mothers and grandmothers using fruit, marshmallows, and donut holes.
Fairbank Elementary 4th Graders
Students were challenged with 30 minutes to prep, cook, and serve their fried rice dishes, easily accomplished.
Las Palmas East Campus:
6th Grade Class
Students and teachers alike enjoyed a fun create-a-salsa class.
Never Too Young
A 2 year old really wanted to cook and join the class making ramen noodle stir fry using Philly chicken meat.
Farmer's Market/Student Wellness Fair
Highlands High School
Our parfait table was voted the 2nd favorite table at the fair.
St. Patrick's Day Green Menu
We made broccoli fritters and shamrock parfaits, as well as stir-fried cabbage and carrots and pickled cucumber salad.
Dry Creek Elementary School:
4th Grade Class
We made eggplant gyros as part of a Pick a Better Snack curriculum.
F.C. Joyce Elementary:
4th Grade Class
Students were so excited about the zucchinis, cooking all the way to the bell.
Castori Elementary School
Students learned about making healthy snacks with what you have, utilizing an array of ingredients for cantaloupe salsa.