"This tradition has involved careful planning, coordination and a strong commitment to service, where we prepare the meals and ensure that each family receives a warm, delicious holiday dinner." -- Chef Jack Birren
Just as families and friends have their annual Thanksgiving traditions, so, too, does Waukesha County Technical College’s Culinary Management students. Each year, the students, led by their instructor Chef Jack Birren, participate in holiday meals tradition that benefits 30 local families -- 20 within the WCTC community and another 10 for a community organization. This year, that group is La Casa de Esperanza, which is dedicated to providing opportunities for those within the community to achieve full social and economic participation in society, with an emphasis on the Hispanic population.
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For the past several days, students have been busy practicing their culinary skills by prepping and cooking meals, which will be packaged and picked up by families later this week. It’s a large-scale effort: the students have been cooking 20 turkeys, plus the classic holiday sides, including stuffing, mashed potatoes and gravy, cranberry sauce, rolls, maple glazed carrots and pumpkin pies (pies made by WCTC Baking and Pastry students) – in their Principles of Food Preparation, Garde Manger and Culinary for Bakers courses.
Birren said this project continues to expand, and it is one that students eagerly anticipate. They are involved with all aspects of the project, which helps them understand how to produce food in large quantities -- but it also provides them with an enriching experience.
“Over the past 13 years, I have worked alongside my students to produce Thanksgiving meals each year for families in need within our community. This tradition has evolved from 3 meals that have helped 15-20 people to 30 meals that will help 140- 160 people. This tradition has involved careful planning, coordination and a strong commitment to service, where we prepare the meals and ensure that each family receives a warm, delicious holiday dinner,” Birren said. “The project not only provides essential support to families but also fosters a sense of gratitude and social responsibility among the students. Through this initiative, we have built lasting connections with our community and helped make the Thanksgiving holiday a little brighter for those facing hardships.”
Student Madison Butz, who is helping prep the holiday meals for the first time, she said to cook such a high volume of food can be a bit stressful, but it has been rewarding. “It’s great to be able to combine something I love to do while giving back to the community,” she said. “It feels good to put passion and skills to good use and help out - especially during the holidays.”
The Thanksgiving meal project would not be possible without generous donations from members of the WCTC community, including Stuart Schroeder (a member of the WCTC Foundation Legacy Council and former chair of the WCTC Foundation Board), Baking and Pastry students; retired staff member Mary Poehls; the WCTC Foundation and other contributors – some of whom, along with College leadership, will be helping with the prep work later this week.