The purpose of this project is to immerse high school students in a hands-on exploration of food systems, culinary arts, and global food security challenges. Through the creation of garden beds and collaboration with diverse community partners, students will gain practical experience in sustainable food practices and food justice. The project aims to deepen students' understanding of the historical and current dynamics of the U.S. food system, including agricultural changes and eating habits. By engaging with real-world issues such as refugee resettlement and food security, students will enhance their research and critical thinking skills. The project culminates in an Iron Chef-style competition, where students apply their culinary knowledge and creativity, fostering innovation and celebrating culinary traditions. This experience is designed to empower students to think critically about how culinary innovations can address food security challenges, promoting equity and diversity in food access.

In this project, students will explore the intersection of culinary arts and food security through a hands-on cooking challenge. They will delve into the history of the U.S. food system, examining shifts in agriculture and dietary habits, and understanding the implications of ultra-processed foods. By engaging with community partners, students will gain insights into sustainable food practices and food justice, enhancing their awareness of equity and diversity in food access. The project will also encourage students to research and critically analyze current events related to refugee resettlement and food security, fostering a global perspective on these issues. Through the Iron Chef-style competition, students will apply their learning creatively, showcasing their understanding of culinary traditions and innovations as potential solutions to global food security challenges.

In this project, students will design and construct garden beds to be used in the on-campus space, integrating sustainable practices learned from community partners. They will research and develop a presentation on the history of the U.S. food system, highlighting key changes in agriculture and eating habits over time. Students will also create a culinary presentation that addresses global food security challenges, drawing on their exploration of culinary traditions and innovations. The project will culminate in an Iron Chef-style competition where students will showcase their culinary skills, incorporating ingredients sourced from their garden beds and demonstrating their understanding of food science and chemical reactions in cooking. Through collaboration with community partners, students will gain insights into sustainable food practices and food justice, which will be reflected in their final presentations and culinary creations.

To effectively launch the cooking project with an Iron Chef-style competition, begin with a 'Farm-to-Table Adventure'. This immersive experience will take students on a field trip to a local farm where they can observe sustainable farming practices and learn about the journey of food from production to consumption. Following the farm visit, students will dine at a restaurant that sources ingredients directly from the farm, allowing them to see the practical application of farm-to-table concepts. This experience will set the stage for students to appreciate the importance of local sourcing and sustainability, while also sparking excitement for the upcoming competition. Additionally, invite a guest speaker from one of the community partners, such as a chef from HTEats or a representative from World Central Kitchen, to discuss the intersection of culinary arts and food justice, further enriching the students' understanding of the essential question: "How can everyone get fed?" This launch activity will provide a dynamic and engaging start to the project, encouraging students to think critically about food systems and their role in addressing global food security challenges.

To culminate the project, the students will participate in an Iron Chef-style competition, where they will showcase their culinary skills and knowledge gained throughout the project. This event will be a public exhibition, inviting community partners, family members, and peers to attend. Each student team will prepare a dish using ingredients sourced from their garden beds and local farms, highlighting sustainable practices and food justice themes. The dishes will be judged based on creativity, taste, presentation, and how well they incorporate the project's essential questions and core content. Additionally, students will present their research findings on the history of the U.S. food system, food security challenges, and the role of culinary traditions in addressing these issues. This exhibition will not only celebrate the students' achievements but also foster community engagement and awareness about sustainable food practices and global food security.