Feeding hungry classmates highlights the true meaning of hospitality.
Junior Grace Harrison removes a genoise from the oven at the University of North Texas' culinary lab in Denton.The students in Chef Jodi Duryea’s baking class at the University of North Texas are learning a valuable lesson that has little to do with how expertly the éclair filling is piped in or how flaky the puff pastry turned out.
She brainstormed with Kim Williams, chair of the Hospitality and Tourism Management Department, and Jana Hawley, dean of the College of Merchandising, Hospitality and Tourism, where the baking class is housed. What better way to spread the love, they thought, than by providing their community with fresh-baked offerings?
For at least one student in the class, the idea of giving back hit especially close to home. Sophomore Noora Haghar noted that during her freshman year, she and her roommates once needed items from the food pantry. “It was really gratifying to me to think that a freshman like I was last year could be getting my baked goods,” she said.
Duryea noted that a few students have expressed privately to her that the food pantry has helped them through hard times. “It broke my heart,” she said. “A couple told me on the side, ‘It saved me.’ They’re so excited to give back. “It helped me develop skills I’m going to need in the industry,” he said. “I would think: ‘How can I limit as much stuff as possible from going wrong. This is going to be for others to eat.’ I would ask myself, ‘Is this something I would eat?’ There have been a couple instances where I made a product that was definitely not food pantry-worthy.”
Like Lopez, McCray is mindful of who’s holding the fork on the other side of his creations. “I have to do everything to the best of my ability, because I know the food is going to the food pantry.”For Haghar, the sophomore who once accessed the food pantry, the program in Duryea’s class is not only helping other students but also reaffirming her choice of higher education.
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