Students at United Charter High School recently wrapped up a four-week program that transformed an ordinary classroom into a lively blend of a kitchen, a science lab, and a teamwork workshop.
The program, STEM in the Kitchen, was created by Elizabeth M. Madison, PhD, RDN, CDN, founder and president of Healthy Living & You, Inc. (HLY). Dr. Madison developed the program as part of HLY’s effort to bring practical nutrition education and wellness programs to underserved communities in Southeast Queens and Far Rockaway.
Why does a cooking program matter so much here?
Communities like Far Rockaway face higher rates of diet-related health conditions and limited access to hands-on nutrition education. At the same time, many young people have had little exposure to cooking skills or to a wide range of fruits and vegetables. STEM in the Kitchen addresses both challenges by combining science education with real-life skills students can use immediately.
“Food is something every student interacts with every day,” said Dr. Madison. “When we teach them the science behind it—and give them the skills to cook—it becomes a powerful tool for improving health and confidence.”
The program is part of HLY’s mobile teaching kitchen initiative, which allows educators to bring cooking and nutrition education directly into schools and community spaces that may not have traditional kitchens.
Throughout the four-week course, students learned how food fuels the body and supports energy, focus, and growth. Lessons introduced concepts such as balanced meals, healthy snacking, food safety, and the roles of carbohydrates, proteins, and healthy fats in the body. Students also saw STEM principles in action as they measured ingredients, observed how heat changes food, and followed step-by-step recipes—turning everyday cooking into applied science.
The classes were taught by Darryl C. Madison, HLY nutrition educator, who brings more than 40 years of experience working with underserved youth. His engaging teaching style helped students feel comfortable trying new foods and working together in the kitchen. A highlight of the final class was a creative cooking challenge where students prepared yogurt parfaits using fresh fruit, low-sugar granola, Greek yogurt, and honey. Some students initially said they didn’t like blueberries or yogurt, but many changed their minds after tasting their finished creations.
The friendly contest ended with student Damani Simpson winning the best parfait presentation.
Beyond the fun of cooking, programs like STEM in the Kitchen build skills that can last a lifetime—confidence in the kitchen, curiosity about science, and healthier eating habits.
For families in Far Rockaway, that combination may be one of the most important lessons of all: learning that science isn’t just in textbooks—it can start right at the dinner table.