Amidst the aromas of freshly made dishes, culinary arts teacher Sonja Kabell guides students through hands-on experiences, preparing them for life beyond graduation.
Kabell, who teaches the second-level culinary arts class, blends real-world skills with classroom instruction to equip students for potential culinary careers and personal independence.
“My goal is to create well-rounded humans who can work in teams, become leaders and understand the basics of culinary arts,” Kabell said. “Even if they don’t end up working in the industry, they leave here knowing how to care for themselves and others through food.”
The culinary pathway includes an introductory course in culinary arts, advanced culinary arts and practicum-level courses where students work in real culinary environments outside the school.
Kabell emphasized that each class builds practical experience. Students begin with foundational knowledge, including earning food safety certifications, and then progress to catering events for the community, such as the annual Bluebonnet Breakfast for local senior citizens.
“Our catering company, Eagle Eatery, is essentially student-run,” Kabell said. “They’re making everything from scratch, from fruit kabobs to hash browns, and they handle service directly. It’s a professional-level experience.”
Students appreciate Kabell’s dedication and hands-on teaching style.
“Mrs. Kabell doesn’t just teach recipes; she teaches us responsibility and teamwork,” junior Frank Upchurch said. “She genuinely cares about us learning skills that we can actually use outside school.”
Kabell’s journey to teaching culinary arts wasn’t traditional. After two decades in the business and nutrition industry, even becoming the vice president of a wellness company, she transitioned to education through an alternative certification program.
“I’ve always been passionate about food, nutrition and teaching people how to take care of themselves,” Kabell said. “Teaching culinary arts was the perfect blend of my background and interests. And honestly, I’ve never enjoyed a job more.”
“She brings so much energy to the class,” sophomore Xander White said. “Even if you mess up a dish, she encourages you to keep going and reminds you it’s about the learning process.”
Kabell said she believes that culinary arts isn’t an “easy elective” but a class where creativity meets discipline and teamwork.
“Nothing is impossible,” Kabell said. “I want students to learn how to recover from mistakes, build relationships and, most importantly, realize that food connects us all. Food is love, and we celebrate life through food.”
