The Numbers

SUNY Adirondack’s Culinary Center donates between 40 and 60 pounds of food to Open Door Mission each academic year.

The Farm annually uses 5,000 pounds of compost generated from the college’s Culinary Program, the Dining Hall and Einstein Bros. Bagel Cafe, saving more than $800 in fertilizer costs.

The Farm doesn’t use pesticides or other harmful chemicals on the campus farm or orchard.

Follow The Farm on Instagram @sustainablefoodadk

Even if his students’ grades didn’t depend on it, SUNY Adirondack Culinary instructor Matt Bolton is confident they would volunteer at community events.

“Most of the students say that except for running Seasoned, volunteering is the best part of the program, because it’s the hands-on educational training they all really like as culinarians,” Bolton said.

Students in food preparation classes are required to participate in one event a semester sign events,

(participation is 10 percent of their grade), but Bolton said most sign up for more.

“They show up with bells and whistles, and have fun. This helps them explore what they might want to do and they’re making that career filing cabinet to build upon connections in the future,” Bolton said.

WHAT: SUNY Adirondack’s Culinary students have a lot on their plates, as the program increases its participation in regional nonprofit events

WHERE: Downtown Glens Falls

DETAILS: Under the guidance of Chef Matt Bolton, SUNY Adirondack Culinary students prepare and serve delicious food at fundraising events.

EVENTS IN WHICH SEASONED AND CULINARY STUDENTS PARTICIPATE:

• Glens Falls Brew Fest’s Taps and Apps;

• an annual scholarship dinner with vintner Joseph Carr;

• Wing Fest;