The golden arches of the Kona Commons McDonald’s represented a gateway of opportunities Wednesday for 18 Kealakehe High School students in Karen Sheff’s culinary arts and public human services classes. ADVERTISING The golden arches of the Kona Commons McDonald’s represented
The golden arches of the Kona Commons McDonald’s represented a gateway of opportunities Wednesday for 18 Kealakehe High School students in Karen Sheff’s culinary arts and public human services classes.
The golden arches of the Kona Commons McDonald’s represented a gateway of opportunities Wednesday for 18 Kealakehe High School students in Karen Sheff’s culinary arts and public human services classes.
The teens learned more than how to use the deep fryer or construct a grilled chicken snack wrap, side salad and a fruit and yogurt parfait inside the fast-food eatery. They got a heaping serving of industry insight and life lessons from four management leaders and owner Robert Leopoldino. The visit was spurred by Sheff, who was determined to connect her students with various industry leaders in West Hawaii and Leopoldino’s enthusiasm to partner.
By having the teens work in teams on the line, side-by-side with employees, the goal was to showcase the company’s more “fresher, healthier” offerings while also striving to change their perceptions about McDonald’s food not being real, Leopoldino said. Besides learning about the products and how the company’s menu evolves to keep up with consumers’ tastes, the teens discovered a culinary culture inside the fast-paced kitchen, one that doesn’t compromise on convenience, speed, value and tastiness. There’s even “items that are handmade,” he added.
Skyler Gonzales is a 16-year-old junior who belongs to the Family, Career and Community Leaders of America, a nonprofit national vocational organization for young men and women in family and consumer sciences education in schools through grade 12. The McDonald’s visit was “very helpful” for Gonzales, who was looking for quick, healthy 500-calories or less children meal ideas and production tips for an upcoming FCCLA contest. Gonzales said the experience proved Sheff was right that a healthy meal can be made at a low cost.
No matter how basic the task at McDonald’s, there was pride in what was done, and the students quickly became conscientious about getting things right every time Wednesday. They also experienced the value of teamwork and being dependable. Other lessons included how to stay focused under pressure, deal with people and learn from the successes of others.
Leopoldino and General Manager Alfred Medeiros explained how McDonald’s can be a stepping stone and good starter job. Leopoldino has been with McDonald’s for 41 years, owns five McDonald’s restaurants, and serves on the Ronald McDonald House Charities of Hawaii 2014 Board of Directors. He started with McDonald’s at age 18 and worked his way up from the kitchen. Medeiros, on the other hand, first worked at McDonald’s at age 15, an experience he said helped and shaped him as he later went to college, had various management positions at major hotels and runs the Kona Commons restaurant, which has more than 50 employees and is open from 5:30 a.m. to midnight daily.
Medeiros also explained what features make the Kona Commons McDonald’s the most energy-efficient one in the state and shared how McDonald’s owners and operators give back to the communities they serve.
The experience went well beyond a basic student learning trip. The participating teens also visited the HOPE Services Hawaii’s Friendly Place Campus on Pawai Place, where the 90 donated McDonald’s meals they made were served to the homeless people staying in the shelter and the nonprofit’s staff. The students also set up and decorated Christmas trees to spread holiday cheer. The trees were donated by Lowe’s in Kailua-Kona.
In her public human services class, 14-year-old freshman Rheanne Gadot and her peers often discuss a number of social issues. Gadot said teens know hunger and homelessness are increasing epidemics in America, including here in the West Hawaii community. Wanting to do more than just study a problem, the class decided to do something to help.
“Homelessness is a community issue,” she said. “So, it’s up to all of us to find ways to help the best we can.”
For Gadot, the shelter visit exposed her to the world outside her own. She appreciated the opportunity to meet and work with people who are or have been homeless while also giving back to others.
Among those the students met Wednesday was Neill Johnston, who aims to get back on his feet by utilizing the services at the shelter and working toward getting a job. Johnston has been homeless for about two months. He claims to have a culinary arts degree and is passionate about teaching children. He thinks “food is central to everything, particularly when it comes to the life of a human being.” Through food, he said we learn how to share, provide and give.
“It’s outstanding,” Johnston said about the students making and serving people like him food. “I’m far away from home and do not have many resources. This means a lot and is a treat. I was going to have a peanut butter and jelly sandwich.”
Feeding the homeless is something Sheff does with her classes at least once a year. She thinks learning experiences outside the classroom can be just as valuable as those inside, helping bring even greater understanding, appreciation and skills. She thanked McDonald’s, Lowe’s and HOPE Services Hawaii for making such experiences possible.
Bud Luth, the shelter’s program development coordinator, thinks it’s wonderful that Sheff provides her students the chance to gain valuable public service experience while in school. “We appreciate the students’ compassion and curiosity to serve the people we serve,” he said.
