A French fry flies across the room. Next soars the mashed potatoes. The salad gets tossed but not in the traditional way.

Senior Jaimee Cunningham takes two Culinary Arts classes while also working as a executive sous chef at Savvy’s Bistro.

A few of the items available at the restaurant include hamburgers, beef enbrochette, and campfire cheesecake. However a food fight was on the menu today.

“It didn’t progress to the soup but everything else was fair game,” Cunningham said. “I squirted the BBQ all over and threw ice everywhere.”

The fight didn’t last long and they cleaned up the mess so the teacher wouldn’t notice anything happened. Cunningham’s favorite thing to do in the kitchen is taste the food.

“I like eating breakfast so I enjoy cooking it,” Cunningham said.

According to her working in a kitchen requires focus and drive.

“If you can’t perform under pressure then you’re pretty much useless,” Cunningham said.

Jaimee’s friend and fellow chef believes in her cooking and skills.

“It’s amazing how perfectly cooked her food is,” senior Zack Hodgson said. “She knows a bunch of different ways to prepare a bunch of different foods.”

She plans on attending the Culinary Institute of America in Hyde Park, New York next fall. Her advisor wrote a recommendation letter giving Jaimee a $500 scholarship. Her passion for cooking comes from the food itself.

“The best thing is the food because you have to try things and if you have leftovers you get to eat them,” Cunningham said.

Jaimee has been cooking since she was ten so she finds the feeling natural.

“Cooking is mindless, you just do. You don’t have to think about it. Just do,” Cunningham said.