Junior chefs learn how to cook with Indiana Pork

INDIANAPOLIS — An after-school program is teaching students about the versatility and nutritional value of pork.

The students, ages 12 to 16, are learning how to cook through the Junior Chef Academy.

The academy empowers teens to fight food insecurity at its source by teaching hands-on culinary skills, nutrition education and community food leadership.

The after-school program, held at the Paramount School of Excellence in Indianapolis, builds healthy eating habits, boost kitchen confidence and connects students with neighborhood food resources.

“The support that Junior Chef Academy receives from Indiana Pork has been invaluable,” said Ross Katz, executive director of the Junior Chefs Academy.

“As one of our earliest advocates, Indiana Pork has played a vital role in shaping JCA into what it is today. The knowledge and inspiration students gain through hands-on experience with pork and Indiana agriculture motivate them to become the next generation of industry leaders. Pork holds a special place in their hearts, and it really shows.”

Jeanette Merritt, director of communications at Indiana Pork, said it is rewarding to work with the group.

“These students have gained such valuable cooking skills and are truly interested in pork production,” she said.

“Many of the young people have big dreams of opening their own restaurants after they finish their education. And all have said they will feature pork on their menu.”