These are young men who not only enjoy cooking but might be interested in turning this interests into a career. They use fresh produce from the farm and during the summer months along with their Culinary Instructor prepare meals for the other youth and staff, which is typically over 35 people. This team is learning skills they can directly translate into a career. They have a BG Culinary Handbook to assist them in learning new things and have not only met but worked with a variety of chefs in the community, Howard Hannah, Ted Habinger & Lidia Bastianich for example. These youth have the large task of developing the recipe that will eventually be their Class Product. They develop the necessary teamwork to work in a kitchen, learn how to give and receive direction, the confidence to make decisions in the kitchen and a fast paced work ethic that is necessary in this field.