FINDINGHope THROUGH FOOD

Clinton Culinary Students Help Provide Healing Through Food in Rolling Fork

By Brock Turnipseed

A powerful tornado struck Rolling Fork on March 24, devastating the small community physically and emotionally. Volunteers from across the country converged on the town to pick up the pieces and help the residents of Rolling Fork find some hope amid the darkness.

Josh Phillips, Clinton High School (CHS) culinary arts instructor, and 10 of his Year 1 students had the opportunity to travel to the community and use food to help offer a glimmer of hope in a challenging season of life for the residents of Rolling Fork.

Donna Rush, a friend from Phillips’ church and the former owner of a small food service business, approached him about using his culinary arts experience with Mercy Chefs, an organization that brings mobile kitchens to areas ravaged by natural disasters to provide restaurant-quality meals and clean water for victims, volunteers and first responders.

Phillips’ heart for service made him jump at the opportunity, but he also knew it would be a fantastic opportunity for his students. However, organizing a 150-mile round trip in three days made him skeptical it would happen.

He received approval from Bill Harden, CHS CTE director, on April 3, but he still had to find a bus driver. He called a personal friend who taught special education and drove a bus in the district, and she got approval that afternoon.

“Usually it takes at least two weeks to get bus approval and all of the other approval needed to take a trip like this. I really felt it was meant for the students to experience this because I honestly went into it not expecting to be able to go. I am so grateful to the Clinton Public School District for their support and providing this opportunity for my students,” Phillips said.

Permission slips were signed, and on April 6, Phillips and his students set off for Rolling Fork.

Seeing the devastation as they entered Rolling Fork was life-altering for the group.

“I have never seen anything like that with the chaos, debris and displacement of people,” Phillips said.

Seeing homes and businesses reduced to rubble overwhelmed the group and made them count their blessings.

“As I looked out of the bus window at the tarps that covered damaged roofs and broken houses, my heart was immediately filled with empathy for the people of this town,” sophomore Sumaiya Alaili said. “Witnessing the aftermath of the devastating tornado made me realize how fortunate I am to have a safe and secure home.”

The team arrived at Sharkey-Issaquena

Mercy Chefs prepared meals a day in advance, so the group utilized the knife skills learned in their class to dice onions and shred lettuce for the next day’s taco bar and plated food on the serving line.

Academy, the home base for relief efforts, rolled up their sleeves and got serving.

However, what came in most handy was the ServSafe Food Handler certification his students earn at the start of each school year. Phillips said having that certification helped them get approved to volunteer quickly, but it was also essential from a safety and sanitation standpoint.

“(Mercy Chefs) is very strict on sanitation because they don’t know who they’re giving the food to. The cleaning, sanitation and hand-washing skills are very important,” Phillips said. “They knew our students had that education, and when they observed us, they said, ‘Yeah, you know what you’re doing.’”

The group met Mercy Chefs’ on-location executive chef and saw the mobile kitchen in action. They also spoke with two Rolling Fork restaurant workers who Mercy Chefs hired to assist with feeding the community and volunteers after the storm destroyed the restaurant.

The trip also showed them another career path in the industry by providing firsthand experience; an organization like Mercy Chefs that serves in areas ravaged by natural disasters and operates three community kitchens is a rewarding alternative to traditional culinary work.

“This opportunity was something I never imagined being part of,” junior Autumn Brooks said. “Helping the rest of the team provide hearty meals for those in need gave a sense of comfort and family and showed me another side of the culinary industry. Before taking culinary arts, I always thought it stopped at being a chef, whether it was private or at home or catering events. This experience has broadened my outlook on the culinary field.”

As the students wrapped the day in Rolling Fork, the bus ride home allowed moments to reflect on how the skills they learned in culinary arts helped a community trying to put the pieces back together.

“Knowing we helped hundreds of other people through our service and work made every minute enjoyable,” sophomore Asia Davenport said. “It showed us that there isn’t a limit to what you can do in culinary arts.”

It also demonstrated to Phillips and his students the power of a carefully prepared meal to heal wounds.