On Thursday, Feb. 16, EHS’s Culinary Arts classes hosted a Mardi Gras feast for teachers and administrators to attend.

The students prepared and served jambalaya, gumbo, red velvet cupcakes, king cake, and lemonade during fourth and fifth hours.

Culinary Arts teacher Rebecca Holle said part of the reason for the event is “so we could learn a little bit about catering…and for fun.”

Senior Jessica Westerhold added, “It’s a good experience because we get to try cultural food.”

Many teachers showed up to taste the food, and the common consensus was that the jambalaya was the best, but only just.

English teacher Carol Wilkerson said, “There is a nice blend of spices. It’s not bland or overpowering.”

Making food native to Louisiana is an important learning experience for the students. “We make food from the south and from all over the world [in this class],” senior Mike Kundrick said.

Throughout the luncheon, teachers suggested students serve food once a month to help hone their skills – and so they get to try the food.

English teacher Heather Haskins said, “It’s one of my favorite days of the year.”