Honors, Awards and Special Programs
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|Perry High (2019-2020)|
Perry Culinary students competed in the statewide Feeding the Future 2020: School Lunch-Inspired Bites and Beverages competition where they worked with a local chef, Chef Tamara Stanger, to create school lunches that were appealing and desirable, while meeting nutritional and budgetary restrictions of the National School Lunch Program. Each team spent months testing and costing recipes with the help of Blue Watermelon Project chefs to better understand the challenge schools face everyday: how to provide delicious, nutritious and affordable lunches to students. Congratulations to Keeley Erickson and Royal Schradder who placed 2nd, winning $3,000, and Brandon Park and Miqueas Barrios who placed 3rd, winning $2,000. The Feeding the Future competition is hosted by the Blue Watermelon project, an initiative of Slow Food Phoenix. Slow Food Phoenix - Blue Watermelon Project website