Students Cook First Thanksgiving Dinner in the Nutrition Kitchen

Posted: November 22, 2011 at 2:00 pm, Last Updated: November 28, 2011 at 11:25 am

Text by Michele McDonald

Nutrition Kitchen from George Mason University on Vimeo. Produced by Paul King and Alexis Glenn.


Students learned how to stuff a bird and whip up a pie at the first Thanksgiving dinner in Mason’s new Nutrition Kitchen.

And just like any family, not everyone agreed on what to serve. Some students have food allergies to eggs and oats while others are vegetarian.

Sur la Table Chef Matt Finarelli led 19 students from the Nutrition for Health Professionals (Nutrition 295) class in the intricacies of stuffing a chicken. Chickens replaced turkeys due to time constraints.

The students currently are studying vitamins and trace minerals and will analyze the dinner as part of their class work. They typically spend class time sitting at a desk, not standing at a stove.

Many are first-time Thanksgiving chefs. They might even bring the lesson home with them.

“It would be nice for the students to put the meal together before break and hopefully it will help them prepare dinner for their family,” says Jeannie Padgett, who teaches the Nutrition 295 class.

The kitchen opened in August and is part of the also new Department of Nutrition and Food Studies in the College of Health and Human Services.



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