Cooking Up a Recipe for Student Success: Food Pantry Demo Nourishes Minds and Bodies

Students and staff at Southwest’s first food pantry cooking
demonstration on Sept. 17, 2025.

“I feel safe. I feel valued. And I feel like this is really helpful,” said student Nacaria Royal after attending a cooking demonstration on Sept. 17 at Southwest’s Culinary Institute. “I’m a full-time student, still having to put food on the table, and sometimes it’s hard. But things like this—it means a lot.”

That sentiment set the tone for a morning where food preparation became much more than a meal for the students in attendance. The demonstration, led by Culinary Arts Program Coordinator Chef Steven Leake, not only filled plates, it nourished their knowledge and confidence. Using ingredients from Southwest’s The Pantry, the featured dish was Ramen Noodle Stir Fry, reimagined with pasta in place of instant noodles. The lesson went beyond a recipe — it was about equipping students with practical, affordable, and healthy skills they could carry home. 

Anne Buchanan, project director for Saluqi Cares, opened the event with a reminder that hunger should not be an obstacle to education. “Nobody needs to go to class on an empty belly. We have breakfast items, we have meat, we have chicken, we have all kinds of food here. What we wanted today was to show you that everything you see in this meal, you can get from our food pantry.”

From left, Shelley Miller, nurse practitioner at UTHSC;
Chef Steven Leake, culinary arts program coordinator;
and Anne Buchanan, project director for Saluqi Cares.

For students juggling classes, work, and family responsibilities, it can be easy to overlook nutrition. Shelley Miller, a nurse practitioner with the University of Tennessee Health Science Center, explained why healthy eating is directly tied to academic performance. “Did you know that what you eat impacts how well you do in school? Your brain needs fuel. The quick fixes—fast food, sweets, greasy snacks—give you a temporary lift, but then you crash. Lean proteins, vegetables, whole grains—these give you steady energy, help with memory, and keep you sharp in class.” She pointed out how ingredients like garlic, broccoli, ginger, and citrus are rich in compounds that fight inflammation, boost brain function, and improve memory retention. Paired with lean protein like chicken, these foods fuel the kind of focus and stamina students need to excel.

Chef Steven Leake prepares a meal for students using
ingredients from The Pantry.  

At the center of the kitchen action was Leake, who guided students step-by-step through the recipe. Instead of instant ramen packets, he substituted pasta for a healthier base, then layered flavors with stir-fried onions, carrots, broccoli and mushrooms. “When I was approached to do this by Director Chateeka Farris of Student Advocacy and Support, I jumped at the opportunity,” Leake said. “It’s not just about making any kind of meal – it’s about teaching students the skill set to prepare home-cooked meals that save money and support their health. I know how tough it can be for young folks starting out. If we can make cooking feel doable, we’ve given them something lasting.”

For first-time student Liam Hubell, the experience was eye-opening. “I’ve always liked cooking, so I figured—hey, why not? Free food is good food. I learned so many good tips, and how even a little seasoning goes a long way. I didn’t know about the preservatives in ramen noodles, so I’ll definitely be more mindful now.”

The demonstration was more than a one-off event. It was part of a larger Basic Needs Grant initiative that Buchanan oversees. The grant not only supports the food pantry but also connects students to mental health services, transportation resources, and case management platforms. For Buchanan, the work is deeply personal. “I’ve spent my career helping families with basic needs. The reality is, food insecurity and housing insecurity are very real for our students. This grant gives us an opportunity to trailblaze as a community college, to provide not just food, but stability, education, and hope. When we help students, we help their families too—sometimes even multiple generations living under one roof.”

The Pantry, available to all students, is located on the Macon Cove and Union Avenue campuses. It is open Monday through Thursday, 9 a.m. to 3 p.m., with no appointment required. Dean of Students Alma Rutledge emphasized that the event was designed not just to teach cooking but also to build awareness. “We realize that many students grew up eating the same one or two meals all the time. This helps expand their palate, gives them new low-cost recipes, and shows them The Pantry is a real resource. After the demo, we take students to the pantry so they can see firsthand what’s available.”

Southwest student Nacaria Royal (pictured in the middle)
joins fellow students for a tour of The Pantry.

Students who attended the demonstration left with more than the confidence to make a meal at home— their voices reflected just how important the session meant to them. Royal, an alumna who has returned to continue her education in social work, said that balancing school and family life can be overwhelming: “As a single mom and a full-time student, sometimes it feels impossible to keep food on the table. This makes me feel like I’m not alone, like the school cares. I really hope the grant keeps going.” For Hubell, the experience connected his love of cooking to his new college life: “Even little things like learning how to season or how to use a wok—these are skills I can carry with me. I didn’t expect to learn so much, but I did.”

Southwest leaders and staff see this pantry-to-table lesson as the first of many. They see it as having a ripple effect that can reach further than a single meal. Teaching students to prepare affordable, balanced meals means they can feed themselves, their children, their parents, or even their grandparents. In homes where several generations live together, that knowledge stretches across family lines. As Buchanan noted, “It’s not just about students—it’s about families, communities, and futures.”

At the end of the session, students received a tote bag of food items so they can replicate Leake’s recipe at home. They also left with full plates, fuller minds, and a deeper sense of connection to their college. The message was clear: education does not stop at the classroom door. Learning how to nourish yourself is part of learning how to succeed. And for Southwest, that success starts with making sure no student ever has to go to class—or go home—on an empty belly.