As a part of this month’s community lunch theme, Spice It Up, the Sophomores whipped up a macaroni and cheese bar that featured paprika. The preparation of this lunch was a true exercise in empathy for the chefs. In addition to preparing lunch for the community, they also made gluten-free and vegan versions of their meal. This challenge did not deter these ambitious chefs. In fact, they embraced the spice challenge and presented made-from-scratch pumpkin spice cupcakes for dessert.

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