Ashu Ebot-Tabi

The NC educational and administrative staff prepares to partake in the annual faculty breakfast. Hosted by students from Chef Chelsea Bodenhamer’s Culinary 1 class, the breakfast consisted of keesh (containing spinach as well as bacon and sauteed onions), traditional English muffins, chocolate and blueberry muffins, and an assortment of beverages like water and juice. Held every year, the Culinary 1 and 2 classes each prepare the base for the keesh in addition to its fillings, with the Culinary 3 kids preparing the muffins and juices.