Those who attended the event, held at the Central Sussex Employment and Training Building in Georgetown, were presented with a Valentine’s Day spread that included samplings of food from around the world.

Following a short greeting by Darlene St. Peter, supervisor of Special Education for the Indian River School District, the culinary trip around the world embarked with “Across the Border to Sunny Mexico”, a trio of Tijuana egg rolls, quesadillas and black bean soup.

Next on the menu was “Heading Far-East...To the Orient,” an Asian sampling of ginger chicken and noodle salad, followed by “A Stop Off in Romantic Italy,” a hearty serving of Momma Mia’s homemade lasagna with red sauce.

Rounding out the delectable global voyage was “Back Home in the United States of America,” which included finger sandwiches and a smorgasbord of vegetables.

What made the spread even more impressive, however, was that it was prepared and served by the students of the “Now We’re Cooking” program under the supervision of Certified Executive Chef Dr. Bonnie Aronson with the support of Allen Foods.

The mission of the program is to provide students with learning disabilities “vocational food service and culinary training that will enable them to pursue employment in the food service industry.” This is accomplished by allowing the students to learn in both the classroom and the culinary arts training lab for skill development, critical problem solving, self sufficiency and interpersonal skills.

The students, DeMario Bundick, Lisa Cubbage, Vince Dixon, Titus Goodwin, Anthony Hall, Kyle Robinson, Eugene Ross, Chris Kinsoer, Wayne Smith and Dallas Snyder, are trying to accomplish a tripartite goal through their work with the “Now We’re Cooking” program: first, to increase the students’ engagement in the Delaware Content Standards through their work with a pilot vocational opportunity; secondly, to increase the number of students who meet graduation requirements by offering a culinary arts program where students earn a “Certificate of Achievement”; and finally, to prepare students upon graduation with marketable skills so that can secure employment of further education.

But for most of the students, the payoff from the class is much more tangible. “I like to cook and learn new things,” said Cubbage. “It’s better when you get to eat what you cook.”

Another student had other reasons for liking the program. “Well, the best thing about it to me is that I get to get out of normal class,” said Kinsoer.

The well-attended event wound to a close with the satiated crowd listening to remarks from Bernice Edwards, executive director of First State Community Action Agency, Inc,. “This is a partnership I’m very proud of,” said Edwards. “This truly shows what a true community partnership can accomplish to better serve the entire community.”