In a recent government meeting, Laramie High School showcased its innovative student-run culinary program, which operates a fully functional food truck. Culinary arts teacher Kelly Poncell, along with former students Alexis Ramirez and Laura Brandt, presented the program's achievements and its impact on students' skill development.

The food truck initiative, entirely managed by students, encompasses three key cohorts: food and beverage, social media and marketing, and business management. Students learn essential skills such as production scheduling, inventory management, and marketing strategies, all while adhering to state guidelines for healthy food. The program has seen significant student engagement, with many taking on leadership roles and gaining hands-on experience in a real-world setting.

Poncell highlighted the program's success in fostering soft skills, such as communication and problem-solving, which are increasingly vital in today's workforce. Eight students from the program have pursued culinary education, while others have ventured into business and marketing fields, attributing their career choices to the skills acquired during the course.

Trustee Martin commended the program for addressing workforce development gaps and suggested exploring ways to replicate its success in other contexts. Poncell expressed interest in expanding the program, potentially collaborating with the business department to enhance the curriculum further.

The food truck has also engaged with the community, participating in events and donating proceeds to local causes. Despite facing challenges, such as weather conditions and logistical issues, the program has thrived, demonstrating the potential of experiential learning in preparing students for future careers.

As the program continues to evolve, it stands as a model for integrating practical skills into education, preparing students not just for jobs, but for life.