HC’s Devils’ Kitchen expands to catering

Teachers and students are always looking for a way to expand on HC’s community and hospitality. HC’s Devils’ Kitchen was created in 2016, and has now taken a huge step forward in preparing culinary students for the work to come with future employment. The Devils’ Kitchen hasn’t only provided lunch for teachers, but it’s also provided a new way of letting culinary art students prepare for a possible future with food.  

HC consumer science teacher, Regan Satterwhite is head of the program. Satterwhite believes the program could help students with possible future jobs.  

“Devils’ Kitchen is where teachers pick and order food, and culinary art students make their lunch,” Satterwhite said. “13 students run the Devils’ Kitchen, and all are in a culinary arts class. Forty percent of students go into food services after high school, so it’s a good way to prepare them for it.” 

The program is completely run by the students interested in culinary arts. They make and deliver the food. Satterwhite is proud of the participants in the program.  

“We normally do most of the work,” HC Senior Peyton Setzer said, “and [Satterwhite] goes to the grocery of course.” 

The program is targeted towards teachers, giving the choice of a hot meal made in house. HC English teacher Beth McKenzie orders food from the Devils’ Kitchen as often as she can. 

“It’s great food at a great price,” McKenzie said. “I order it every single time. Once you have cold food every day, and winter starts to roll around, you get sick of it.” 

Devils’ Kitchen has only been around for two years, but now they’re trying to reach out and cater for a variety of school events.  

“The word isn’t out just yet, but we do cater,” Satterwhite added. “We do it for school activities, sports events and anything else.” 

Devils’ Kitchen is gaining ground at HC, especially after receiving praise from most teachers and culinary art students about how it teaches them responsibility and teamwork. Satterwhite is hoping this encourages most of her students to move into culinary work after they graduate.