MVHS Culinary Kids go to Disneyland

By ELISE DALLEY

The Progress

The Moapa Valley High School Culinary 3 students travelled to southern California to visit the Happiest Place on Earth on April 20-21. Students came to the school before the crack of dawn that Thursday to load onto a charter bus headed Disneyland. All the extensive and strenuous work they had put into this trip was about to pay off.

The students and teachers of the Moapa Valley Culinary Program had long had this trip in the works. Through various fundraisers, bake sales, and vendor stands the students raised money to go. In addition, the students learned the food safety side of the industry during these fundraising efforts.
Culinary Arts Teacher Esmeralda Serrano also spent many late nights planning, grocery shopping, and finishing computer work to prepare for the fundraisers.

“It was so worth it to see these kids enjoy the fruits of their labor.” stated Serrano.

The trip was the first of its kind for Serrano and her students. It is something she has been trying to make happen for four years now. But COVID put a stop to these plans. This year the COVID restrictions were lifted and students were finally able to participate in the thrilling activities of Disneyland once again.

At Disneyland, the students spent much of the time riding rides and exploring the many activities the adventure park has to offer. However, Culinary 3 students also had the opportunity to attend a leadership workshopwhich brought students closer together as a group as they learned the benefits of teamwork.

“We worked on team building and worked on trusting one another,” said student Melanie Fisher. “It was very funny because one of the activities was linking arms but facing opposite directions while trying to walk across a wobbly bridge!”

Melanie participated in various fundraisers to be able to take the trip; such as their taco truck fundraiser. She also participated in the nutrition break sales at the school. All of these things contributed to the success of the Disneyland trip.
“It was my first Disney trip ever so honestly all of it was a major high!” Melanie said.

“Learning to make decisions for grocery lists, menu planning, food costs, keeping our work space sanitized and organized, communication, and professionalism is something that my Culinary 3 students can take from their final year in my program,” Chef Serrano said.