||News Stories 2009
November 24, 2009
Ocean County Vocational Technical School Students Are
Jean Sullivian, November 24, 2009
|Students in kitchen preparing 2400 lbs. of turkey
BRICK, NEW JERSEY- Since September, students from the OCVTS Brick Center have been preparing for a community service project called “Feed the Needy.” Their goal was to prepare 2,000 Thanksgiving meals for needy families throughout Ocean County.
Students from various programs, including Child Care Professions and Consumer Office Support Services, organized fundraisers and holiday food drives. Faculty and staff reached out to local businesses for their support. Students and staff from throughout the district gave generously. Through a grant awarded to the project from the Ocean County Foundation for Vocational Technical Education, necessary supplies were purchased. Funding for this project was also made possible through donations made in memory of OCVTS Culinary Arts Instructor Josephine Vastano.
This week over 200 Culinary Arts students from the Brick Center under the direction of their Culinary Arts instructors, began food preparations. The students prepared and roasted over 200 turkeys, as well as preparing traditional side dishes including: mashed potatoes, sweet potatoes, fresh vegetables, stuffing, gravy and cranberry sauce. Students then manned their stations on assembly lines to package the individual meals which will be distributed Wednesday to local social service agencies identified by the Ocean County Hunger Relief program, such as the Division of Youth and Family Services (DYFS), Preferred Behavioral Health, and Dottie’s House.
This community service project began nine years ago when 38 meals were distributed. Over the years the demand has grown and with it the determination of the students and staff to help as many people as possible.
What does it take to prepare 2000 Thanksgiving meals for needy families?
BY THE NUMBERS…
2400 lbs. of turkey
375 lbs. of stuffing
500 lbs. of sweet potatoes
500 lbs. of mashed potatoes
625 lbs. of vegetables
62.5 gallons of gravy
250 lbs. of cranberry sauce