The Foss High School Culinary Club celebrated Hispanic & Latine/x Heritage Month with a delicious, student-prepared feast! The students researched, planned, and cooked a full menu featuring agua fresca, tres leches cake, red and green enchiladas, salsa, guacamole, homemade tortillas and chips, and fresh garnishes of radish, cilantro, lime, and green cabbage. 

Student Chef Elias shared the differences between enchilada sauces and how his grandma inspired his love for cooking. Student Chef Tiny talks through the simmering techniques used to perfect the enchiladas. Once the meal was ready, Chef Jaleiyah-Maarie and Lacienega gave it their seal of approval.

Under the guidance of Chef Katie Geissler, the Foss Culinary Club helps students develop work ethic, culinary skills, and event-planning experience through hands-on learning.