At Campbell's Kitchens, Thanksgiving Leftovers is a Teaching Moment
By Kim Glovas
CAMDEN, N.J. (CBS) -- The chefs at the world headquarters of the Campbell's Soup Co., in Camden, today were teaching culinary students some tricks of the trade for Thanksgiving and beyond.
We all know the menu for Thanksgiving. But what happens on the day after? The Campbell's chefs and three culinary students were working that out today at the company's test kitchens.
"We're making a panini sandwich with cranberry chutney, gravy, turkey, cheddar cheese," said Joy Stevenson (third from right in photo), one of the students who was working on a day-after-Thanksgiving treat. "And we press it together, and... it's delicious!"
Stevenson is in training at the Cathedral Kitchen Culinary Arts Program, taught by Chef Jonathan Jemigan (far right).
Under his guidance, the program has taken many previously homeless people and unskilled residents and taught them not just about cooking but about life skills and personal finance.
More than 100 students have graduated from the program since 2009.
