Students in the FCC Hospitality, Culinary, and Tourism Institute (HCTI) prepared 120 meals that were donated to healthcare workers and those in need last week.
 

As part of their capstone learning experience, HCTI students operate 200 Monroe, an FCC restaurant that offers gourmet meals to the public one night a week each semester. For the last week of dinner service this semester, students decided to donate the meals they prepared to healthcare workers at Frederick Health and to the Frederick Community Action Agency, which feeds those in need, to show their gratitude for the work the two organizations have done to help our community during the current pandemic.
 

Students prepared the four different entrees that were available throughout the semester – flank steak, shrimp crab cake, cheese and Swiss chard cannelloni, and roast chicken – as well as dessert and drinks.
 

The Frederick News-Post and WDVM interviewed students and HCTI Manager Elizabeth DeRose while they prepared the food.
 

DeRose told the Frederick News-Post, “With so much in the news about food insecurity and so many people being impacted by the COVID crisis, being out of work, and how hard our health care workers are working around the clock, we thought what a great way for the students to give back to the community using their talents and skills.”

To read the full Frederick News-Post article, click here.

To watch the WDVM story, click here.