October 24, 2024 -- Columbus Downtown High School (CDHS) senior Shakira Hairston moved from food station to food station at her school’s cafe. Each one required her to make a decision- one that could affect what Columbus City Schools (CCS) students will see on their lunch menus next year.

“I think it’s nice that they let us give our input and try to get what we like,” Hairston said moved from food station to food station, possibly determining students’ school lunches for next year.

Hairston participated in CCS student taste test, held each fall and spring at different schools. This year, for the first time, CDHS's culinary arts students prepared and served the food while vendors observed and seniors reviewed the offerings. 

Each food station offered at least two variations of popular items like chicken wings, chicken tenders, spicy filets, and pizza. Before moving to the next station, each student selected their favorite option.

The reviewing process required each food to be placed on a red or black plate. Once students decided on their preferred option, the colored plate holding the selected food went into a gold trash can. After the taste testing, the plates were counted to determine the majority. The District could then order the selection for the 2025-2025 school year. The taste test is only one factor in determining what foods CCS orders.

“When we look at menu items, we look at student acceptability, nutritional analysis, allergens, cost,” Director of Food Services Joe Brown said. “There’s a lot of factors we look at and this is one of those factors that’s very important.”

The event also provided a learning opportunity for culinary arts students, exposing them to potential careers beyond restaurants.

“When people think of culinary arts, they think of restaurants but manufacturing, distributing, brokering are all things they can do with their culinary education,” Brown said. “We’re trying to help expose them to that.”

Culinary arts instructor Jermayne Harris said though the vendor provided frozen foods, his students received the opportunity to learn about everything from food distribution to proper cooking temperatures. Harris shared how the experience provided his students with a different perspective.

“This is a big deal for them because they get to see how and get to know that every culinary experience is different,” Harris said.

CDHS senior Devaunte Sledge served oven-roasted glazed chicken wings to his peers. The experience exposed him to another side of culinary arts.

“This counts as catering and I really haven’t done catering but I would do this again in the future,” Sledge said.