Students from Grant Career Center’s Culinary Arts Program recently stepped out of the classroom and into the heart of Cincinnati to volunteer at La Soupe—a nonprofit with a powerful mission: reducing and repurposing food waste to fight food insecurity.
Inside the bustling kitchen of La Soupe, students applied their skills in a real-world setting, portioning and packaging nearly 1,200 meals alongside professional chefs and volunteers. The work was hands-on and fast-paced, giving students a deeper understanding of both culinary operations and the impact food service can have on a community.
La Soupe’s mission to rescue “imperfect” but perfectly edible food from large distribution centers aligns with the values taught in Grant’s culinary program—creativity, sustainability, and service. The experience reinforced classroom learning while also highlighting the importance of teamwork, precision, and efficiency in a high-volume kitchen.
“Our students weren’t just learning—they were contributing,” said Chef Cash, Grant Culinary Arts program instructor. “They saw firsthand how food, which might otherwise go to waste, can become nourishment for someone in need.”
The day wrapped up with a strong sense of accomplishment and connection. Students left inspired, knowing their time and skills helped make a real difference.
A huge thank-you to La Soupe Cincinnati for opening their doors and giving our students the opportunity to grow, serve, and learn outside the classroom. This partnership showcases what’s possible when education and community come together for a greater purpose.