Robert Irvine visits Humphreys High School culinary students
The stop at Camp Humphrey's was part of a five-day morale tour across the Korean Peninsula. The Robert Irvine Foundation, a nonprofit that supports the well-being of service members, veterans, first responders and their families through food, wellness and community programs, partnered with Armed Forces Entertainment for the tour.
“I travel 345 days a year around the globe to visit our service members. I listen. I take that back to Washington, D.C., and we change what needs to be changed,” Irvine said.
During his visit, first-year culinary students demonstrated foundational kitchen techniques, including boiling and peeling eggs, while third-year culinary students prepared and served a Korean fusion meal for Irvine and his team. The experience allowed students to apply skills in food preparation, presentation, and customer service.
“Having Chef Robert Irvine visit our culinary arts classroom was an incredible experience for both our students and me,” said Mr. Peel, a culinary arts teacher. “He took the time to connect with every student personally, sharing valuable culinary expertise on our egg unit while offering practical advice about careers in the industry.”
Irvine said food service is more than just providing meals; it supports the readiness and well-being of military communities.
“Food is hope. Food is connection. Food is imperative to national security,” Irvine said.
For Lois Rapp, DoWEA Pacific Region director for student excellence, Irvine’s visit exemplifies how students can see first-hand that classroom learning can translate into future careers.
“Our military-connected students thrive when they see successful professionals take an interest in their learning and future,” Rapp said. “Opportunities like this connect classroom instruction to real-world careers, inspire students to pursue their passions and demonstrate the strong support our communities provide to military families.”
For the third-year students, preparing and serving the meal offered a practical test of the skills they have developed in the program.
“Being able to cook for someone who has made incredible contributions to the Army and the culinary world was such a wonderful opportunity,” said Natasha, a third-year culinary student. “I’m extremely grateful that Robert Irvine was able to come here.”
After sampling the meal and learning about the program, Irvine praised the students’ work and the instruction taking place in the classroom.
“This is how it should be done!” Irvine said.
Before departing, Irvine thanked service members and their families, reinforcing the community connection at the center of his visit.
“To all the men and women and their families that serve on the Korean Peninsula, thank you for your service, your sacrifice,” Irvine said. “We appreciate that you wear the cloth of our nation. Keep doing amazing things!”
Legal Disclaimer:
EIN Presswire provides this news content "as is" without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
