The Culinary Arts Students tackled a very personal challenge last week.

They created lunches for some staff members based on interviews that determined each person’s mealtime preferences. The goal of the exercise was to improve the students’ interviewing skills and to help them gain understanding of a personal chef’s duties.

Working in teams of two, the students created an appetizer, entrée and dessert for their particular customers.

Each group created dishes that were not only creative but also diverse and ranged from salmon to soul food.

Student Daniel Contreras created a Mexican meal for his customer, Deputy Center Director Gloria Whatley. It was the first time that Daniel had made guacamole, and the dish was delicious.

LaShante Blackmon and Kenneth Hannah made gulyas soup for Center Direc

Culinary Arts Student Marcus Ratcliff serves Melinda Kimber, a member of the Joliet Job Corps Center's staff.

tor Christine Sanchez. Gulyas is a type of goulash made with beef and paprika.

Many of the groups made different versions of cheesecake and the desserts were delightful.