“I can’t stress enough the importance of Hayground School for the children of the East End. It brings so much life to the community and to the children who reap its benefits.” Eric Ripert, Executive Chef and Owner, Le Bernadin
In 2004, the Hayground community joined hands to build Jeff’s Kitchen, a state-of-the-art culinary classroom that was the long-held dream of founding parent and local restaurateur Jeff Salaway. Today, the Culinary Arts Program is a complete embodiment of the Hayground experience—an authentic endeavor that demands daily collaboration and a full integration of academic, social, and professional skills.
The Culinary Arts Program includes:
- Soil Science & Horticulture: Working in Hayground's organic greenhouses and gardens, students plant, tend, and harvest an array of heirloom greens, herbs, and vegetables.
- Nutrition: Students have daily conversations about nutrition and health, discussing where food comes from, what nutrients keep us healthy, what a food allergy means to the body, and how an allergy differs from a preference.
- Seed-to-Table Lunch: In small mixed-age teams, students plan, source and prepare a daily organic lunch for Hayground's 100 students and faculty members.
- Recipe Conversion: Students use math skills to convert traditional recipes to serve 100 guests.
- Daily Menu: Younger students work with older students to compose, edit, and hand-write the day’s menu
- Culinary Workshops: Mentoring with local chefs, students deepen their culinary knowledge in workshops on knife skills, butchering, canning, fermenting, baking, and other techniques.
- Iron Chef: Student teams go head to head to compose a winning dish from seasonal ingredients