In their crisp, white uniforms, a group of Culinary Arts students and faculty gathered at The Welcome Table in Albany over the holidays to work their magic. On the menu was a delicious roast beef dinner, complete with potatoes, green beans, and assorted cookies for dessert.
The SUNY SCCC students, led by Chefs Robert Payne and Michael Stamets, and Assistant Professor Jay Larkin, not only prepared the holiday meal, they also served guests at the soup kitchen, which is run by St. John’s/St. Anne’s Outreach Center.
The School of Hotel, Culinary Arts and Tourism became involved in the effort after Chris Shaw, who took Culinary Arts classes at the College, contacted his former professors to link current students with The Welcome Table, where he volunteers much of his time as the primary cook. Assistant Professor Larkin jumped on board, recruiting students, who volunteered and also earned hours toward their required hours in the field.
“This is a fantastic opportunity for students in the School of Hotel, Culinary Arts and Tourism to lend a hand where needed,” Larkin said. “There are so many organizations throughout the Capital District that rely on volunteers and this is our way of introducing our students to each of them. We hope to spread the wealth and show the community that #SUNYSCCCGivesBack.”
The Times Union joined the group, covering their participation for a recent feature story. Read the story.