DENVER – At Food Bank of the Rockies, thousands of meals are prepared every day for children in after-school programs who might otherwise go home hungry. Among the chefs and volunteers who make it possible is 16-year-old Enrique A. Leal-Zubia, a junior at Arrupe Jesuit High School.
Through the school’s corporate work study program, Enrique spends every Monday interning in the kitchen at the Food Bank. Since his freshman year, he has logged nearly 700 hours helping to prepare meals – a commitment that will surpass 1,200 hours by the time he graduates.
One of his favorite memories occurred during his first year at the food bank, when he spent the morning making tamales alongside Chef Dana Rodriguez, the executive chef of Casa Bonita. Leading up to Navidad, the Food Bank distributes ingredients used in traditional tamales, and Rodriguez shared her personal recipe to highlight the importance of culturally familiar foods in serving the community.
“These kids sometimes might not be able to eat at home, so it’s very important for them to make sure they eat during the day, at least,” Enrique said. “Being able to provide it for them is honestly just a great feeling, and I’m glad I get to be a part of it.”…