Windham School District Culinary Arts students host inaugural staff luncheon

HUNTSVILLE Windham School District hosted its inaugural Culinary Arts Luncheon on June 20, at the Ferguson campus in Midway. The event was attended by staff from the Texas Department of Criminal Justice (TDCJ), including TDCJ Deputy Executive Director Oscar Mendoza, Facilities Division Director Ron Hudson and correctional staff.

“We are immensely proud of our students’ culinary achievements showcased at our inaugural luncheon,” Windham Superintendent Kristina J. Hartman said in a news release. “This event not only demonstrates their talent and dedication but also underscores the commitment the district and TDCJ upholds to providing our students with real-world experiences that will empower their success as they reenter their communities.”

The event featured a barbecue-style meal prepared entirely by the Culinary Arts students.

Highlights of the menu included baby back ribs, baked chicken, watermelon feta salad, traditional potato salad and a variety of other sides and fixings. For dessert, guests enjoyed homemade banana pudding. This luncheon not only provided an opportunity for students to showcase their culinary talents, but also allowed them to gain valuable experience in catering an event from start to finish. Students curated the menu, prepared the meal, greeted and served guests, and interacted with attendees in a professional, restaurant-style setting. The luncheon also provided TDCJ and Windham staff members with the opportunity to enjoy a restaurant-quality meal.

“Creating a realistic work environment for students to practice their meal preparation and serving skills offers them an authentic preview of their potential future careers,” TDCJ Chief of Staff Jason Clark said in the release. “An added bonus is that staff get to enjoy a delicious meal while experiencing excellent customer service and supporting Windham’s Culinary Arts program and students.”

The district plans to host these luncheons monthly, with tickets available for purchase at the campus commissary. As students gain experience in the catering setting, the number of tickets being sold will increase. Staff can stop by during serving hours to enjoy the meal. All revenue from ticket sales will be reinvested in the Ferguson Culinary Arts program, supporting the students’ growth and real-world experiences as they prepare to pursue meaningful employment upon reentering their communities.