State High Culinary Students Showcase Skills in Dinner Series

Public dinners remain this school year, including an Empty Bowls fundraiser for the State College Food Bank.

Apr. 5, 2026 at 9:39am

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Students within the State College Area High School's culinary arts program are hosting a series of public dinners this school year, showcasing their hard-earned skills in restaurant management, budgeting, teamwork, and more. The dinners, which started in 2019, serve as a capstone project for the program's Culinary 4 students, who handle all aspects of the events from concept development to marketing. Upcoming dinners include an Ethiopian family-style meal and an Empty Bowls fundraiser for the local food bank.

Why it matters

The dinner series provides valuable real-world experience for the high school culinary students, allowing them to apply their classroom learning to a practical, public-facing event. It also connects the school's program with the local community, inviting residents to enjoy unique dining experiences while supporting the students' development and the food bank.

The details

Each of the program's dinners is a monthslong project that the Culinary 4 students lead, handling everything from menu development to table settings and decor. About 25-30 students from across the culinary program volunteer to help with tasks like bussing, dishwashing, and kitchen prep. The events give students experience in restaurant management fundamentals, budgeting, teamwork, and problem-solving.

  • The program started the dinner series in 2019, just two months after the current culinary arts instructor, Chef Zach Lorber, joined the school's staff.
  • On April 23, 2026, the students will host two dinners simultaneously: an Ethiopian family-style four-course dinner, and an Empty Bowls fundraising buffet dinner for the State College Food Bank.
  • Additional upcoming dinners include a barbecue dinner on May 7 and a brunch-style dinner on May 20.

The players

Zach Lorber

The culinary arts instructor at State College Area High School who started the dinner series in 2019.

Nicole Jones

The co-instructor of the culinary arts program and a State High alum, who emphasizes the events' value in connecting students with the community.

Ranya Ounaies Carpenter

A Culinary 3 student in 11th grade who enjoys working with others to create dishes.

Aaliyah Trout

Another Culinary 3 student in 11th grade who has enjoyed making and eating food in the program.

State College Food Bank

The recipient of funds raised through the Empty Bowls fundraiser dinner.

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What they’re saying

“My favorite part of these classes has been working with others to create a dish, knowing that we created it from our own minds and worked through all the necessary steps together.”

— Ranya Ounaies Carpenter, Culinary 3 student

“I have enjoyed my time in culinary making and eating food, and being baffled that, in between math and science, I was cutting carrots as perfectly as I could. You also grow to know your classmates well, as you come back each time — all of this just because I thought it would be cool, and it is!”

— Aaliyah Trout, Culinary 3 student

“Empty Bowls is especially important because not only does it welcome the public into our program again, but it gives back to communities facing hunger and food insecurity. Chef [Lorber] and I collectively believe that it's essential to impart to the students the critical necessity of using our skillset to assist those in need, whenever possible.”

— Nicole Jones, Co-instructor

What’s next

Reservations for all upcoming dinners are highly encouraged, as they nearly always sell out. More information can be found on Facebook and Instagram, @statehighculinary on both platforms. Newly, the program's reservation system is accepting credit card payments, so tickets can be paid for at the time of reservation.

The takeaway

The State College Area High School's culinary arts program is providing students with invaluable real-world experience through its public dinner series, allowing them to apply their classroom learning to practical, community-facing events. The program's commitment to connecting with the local community and giving back through initiatives like the Empty Bowls fundraiser demonstrates the educational and social value of these hands-on culinary projects.