Aramark Student Nutrition helps students go beyond the lunch line by fostering culinary curiosity and empowering them with skills for better living. This fall, students at Cornerstone Christian Schools in San Antonio, Texas have been getting a taste of culinary education through interactive cooking classes led by Executive Chef Ashley West in partnership with Cornerstone’s 4-H program.
The monthly two-hour “Food and Nutrition” class blends 4-H’s curriculum with Chef Ashley’s expertise, focusing on cooking from scratch to deepen students’ understanding of ingredients and techniques while emphasizing hands-on learning and forming healthy eating habits.
“Teaching kids to cook is one of my passions,” said Chef Ashley West. “It’s about slowing down, bonding, and giving them the skills they’ll use for a lifetime. Watching their excitement as they create something from scratch is incredible.”
Chef Ashley has the entire program mapped out for the school year—pairing each month’s recipe with a 4-H learning module. “I want them to learn how to make food from scratch so they know what ingredients look like in their bare form and what they can create with those things,” she explained.
What Students Have Learned So Far
In September, students kicked off the after-school program by baking Chef Ashley’s famous, and school favorite, Chocolate Chip Cookies. The lesson covered kitchen sanitation, safety, equipment basics, dry measuring, and the concept of mise en place—preparing ingredients before cooking. Students left with printed recipes and their own homemade cookies to share with friends and family or to keep them all for themselves.
October’s class focused on homemade chips and dips, where students learned knife skills while preparing pico de gallo and guacamole. They also made fresh tortilla chips and practiced safe frying techniques. “It’s exciting to see an 8-year-old eating fresh tomatoes, onions, garlic, and cilantro,” said Chef Ashley. “When kids are invested, their palates grow and their mindset around fresh food changes.”
In November, the lesson centered on pumpkin pie and seasonality. Students learned how pumpkins grow from seed to harvest, connecting the farm-to-table process to what ends up on their plate. “As adults, we take that knowledge for granted,” said Chef Ashley. “But for kids, it’s eye-opening.”
In December, students learned to make festive Christmas cookies just in time for the holidays.
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What’s Next
This year, the plan is to center the program’s lessons on canning and pickling, the laborious process of creating sourdough bread from scratch, and eventually, wrapping the school year up with homemade pasta.
Beyond recipes, the program emphasizes local-sourcing and healthy eating. Chef Ashley incorporates farm-to-table concepts by sourcing local eggs, honey, and seasonal produce through partnerships with Texas farms.
“Cooking is a skill that lasts forever,” West said. “Whether these students pursue culinary arts or simply cook for their families at home, they’ll carry these lessons with them for life.”
The program is made possible through a partnership with Cornerstone Christian Schools’ 4-H program, which provides supplies and resources, while Chef Ashley brings her expertise to guide and train students. Students can receive State 4-H credit and can compete at the county, district, and state level with their new culinary skills. Cornerstone Christian Schools’ 4-H program is open to students in grades 3–12.
Aramark Student Nutrition is committed to offering students nutritious meals and enriching experiences like the 4-H Culinary Program at Cornerstone Christian Schools, the Junior Chef Academy at Northwest ISD and paid summer culinary internships at Goose Creek Consolidated Independent School District, helping them build real-world skills in the kitchen and beyond.
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