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Through the leadership of Chef Tyler, the Frank Hurt culinary program offers a hands-on learning experience in a fully-equipped teaching kitchen, where students gain practical skills in cooking, food preparation, and kitchen management. The program goes beyond classroom theory, providing students with the opportunity to serve lunch to both students and staff every day. This real-world experience not only teaches them the importance of teamwork, time management, and efficiency but also helps them understand the nuances of menu planning, food safety, and customer service. The daily lunch service fosters a sense of responsibility and pride among students as they apply what they’ve learned to create meals that are enjoyed by the entire school community. Through this dynamic program, students are prepared for future culinary careers or continue their education in hospitality and culinary arts.