Culinary students and Nutrition Services team up to create meals that reflect Highline’s community.
Students at the Puget Sound Skills Center (PSSC) aren’t just learning how to cook — they’re helping shape what ends up on school lunch trays across Highline.
Through a partnership with our Nutrition Services team, students in the Institute for Culinary Arts and Sciences designed, prepared and served a new menu rooted in student feedback and local ingredients. The project was supported by the Farm to Schools grant and grew out of a district-led lunch survey. Recipes were built around ingredients already used in our schools — and reviewed to make sure they’re not just tasty, but nutritious too, all while meeting USDA meal pattern guidelines.
All hands were on deck for this collaboration, including Superintendent Ivan Duran, who joined the team to help serve lunch and connect with students.
The menu included birria stew, smoked salmon Caesar salad, chicken Caesar salad, beet, lentil and goat cheese salad, and chicken ramen. The food was made by students, for students — with guidance and support from Highline’s Nutrition Services production kitchen team.
PSSC's culinary instructor Kevin Blaylock helped make the partnership possible, bringing together classroom learning and hands-on experience. His goal is to show students what’s possible beyond high school — whether it’s college, apprenticeships or careers in the culinary field.
This collaboration is just one example of how we’re listening to students — and celebrating the diversity of our community through food.
