A Grrrreat Morning at Myrtle Tate ES

Chefs for Kids’ latest Cookin’ Up Breakfast had us back in the cafeteria—this time serving up full hearts and full bellies for the students of Myrtle Tate ES. As the proud home of the Tate Tigers, the morning kicked off with lots of energy, lots of curiosity, and a breakfast that was nothing short of ggggrrreeeeaaatt!

Under the leadership of Chef John Metcalfe, the talented culinary students from the College of Southern Nevada once again delivered a meal that balanced flavor, nutrition, and a whole lot of heart. Students enjoyed warm breakfast empanadas stuffed with eggs, spinach, turkey sausage, and cheese, paired with zucchini muffins, crispy tater tots, and a sweet clementine. Nutritious, colorful, balanced, and delicious—exactly the kind of start our kids deserve.

A huge shoutout goes to BradyPLUS, whose generosity helps make mornings like this possible by providing trays and cutlery for countless breakfasts. And a double shoutout to their Sales Representative, John Rees—a familiar face at nearly every breakfast. Whether he’s volunteering with a smile, donating his time before sunrise, or stepping behind the wheel of our CHEFmobile to get everything where it needs to go, John shows up. He recently took his support even further by joining our Board of Directors, and we couldn’t be more grateful.

But perhaps the most heartwarming part of the morning was watching one of our own come full circle. Genesis Enriquez, one of our scholarship recipients and a dedicated volunteer, recently rediscovered a few photos of Chefs for Kids and CSN students at her school back in 2011—a moment that sparked a meaningful reflection.

“Seeing how I went from elementary school seeing Chefs for Kids to now being a part of Chefs for Kids—it was so cool,” she shared.

Back then, Genesis didn’t see herself becoming a chef. But at 8 years old she did tell her mom she wanted to open a bakery. Now she’s actively pursuing that dream as part of the CSN culinary team, serving the very program that once served her. Her story is a powerful reminder that a simple breakfast can plant dreams, inspire careers, and shape futures.

This is the profound, generational impact Chefs for Kids is all about.

In fact, one of our long-time volunteers and retired CSN teacher, Tom Rosenberger, has passed down his commitment to Chefs for Kids to his daughter Ashley-Katherine. As a little girl she would tag along with her dad to help at Chefs for Kids events, and to this day still volunteers with her dad at nearly all our breakfasts. The two made a joyful duo at Myrtle Tate, handing out hats with big smiles as students walked in, and Tom could be seen giving a hearty high five to every kid as they exited.

Every meal, every smile, every volunteer hour, every donation—it all adds up to brighter tomorrows.If you want to be part of the ripple effect that feeds, encourages, and empowers children across our community, donate today. Your support helps nourish not just bodies, but futures.