Students in EMF’s Family and Consumer Sciences program recently wrapped up a flavorful and heartfelt holiday cooking unit, led by new FCS teacher Mallory Gregory. From baking pies and cooking turkeys to sharing treasured family recipes, the experience blended culinary instruction with meaningful connections to home and tradition.
Gregory said the inspiration behind the unit stems from her belief in the power of family and shared meals. “I’ve done this since my first year teaching culinary, knowing the foundation of society is family,” she explained. “Eating together and building experiences from one generation to another is one of the many strengths of the family. Some students don’t always get this opportunity, so giving them a chance to learn about food traditions while gaining skills they can use for their own families provides hope for building future families with a joy at the core.”
The hands-on unit offered students a wide range of skill-building opportunities. On the culinary side, students practiced everything from pastry crusts and pie making to simmering, reductions, tempering, and plate presentation, all while maintaining proper food safety. The life skills learned were just as important. “Communication, collaboration, teamwork, problem solving, time management, planning ahead, advocating for themselves, the list goes on,” Gregory said.
One of the most memorable elements of the unit came from students bringing in recipes tied to their own families. The variety impressed Gregory, as did the pride students took in sharing them. “I loved seeing the simplicity to the complexity of the stories behind each dish,” she said. “It was pretty cool to see students compliment each other’s food and to see that pride on their faces. It’s a true glimpse of what public school and community are all about.”
As the new FCS teacher at EMF, Gregory said the experience has helped her build strong connections with her students and establish a positive classroom environment. “Opening classes to industry skills that may spark career interest has been incredibly rewarding,” she said. “Our class comes together, celebrates each individual’s strengths, and takes pride in the work we’re doing. Lots of hustle, growth, thinking, problem solving, and laughter from the culinary kitchens at EMF. I couldn’t be more blessed to be part of that!”
Looking ahead, Gregory hopes to continue expanding the FCS program and strengthening career pathway options for students. “The biggest goal right now is to keep building our course offerings so students can continue advancing their skills year after year,” she said. She is especially excited to offer a Baking & Pastries course next semester, along with Doane University dual-credit options in Child Development and Intro to Education.
With a season filled with creativity, skill-building, and shared traditions, Gregory’s culinary program is already making a meaningful impact on students, and shaping memories they’ll carry with them for years to come.
