Junior Ambassadors Wrap Up the Semester with a Farm-to-Fork Experience

The Junior Ambassadors closed out the fall semester with an unforgettable Farm-to-Fork experience that blended science, sustainability, and hands-on culinary learning, a perfect way to celebrate a semester of leadership growth and community exploration.

Our day began in Gulf Shores at the Claude Peteet Mariculture Center, where students were welcomed by Hatchery Manager and Biologist Max Westendorf. Max guided the group through the hatchery's inner workings and introduced students to the fascinating world of aquaculture. From water systems and breeding processes to sustainability practices, students gained firsthand insight into how marine life is responsibly raised and managed in our community.

Max also highlighted the various programs operating at the facility, including an Auburn University program focused on shrimp farming innovation through the cultivation and harvesting of shrimp

Students were especially interested in learning how research, science, and agriculture intersect to support food production and environmental stewardship, a powerful real-world connection to classroom learning.

From the hatchery, the experience continued into the kitchen at Coastal Alabama Community College’s Culinary Institute, where students transformed those very same shrimp into a delicious meal. Under Chef Matt Palamara's instruction, students learned to prepare classic shrimp and grits, gaining real culinary training and hands-on kitchen experience. Chef Palamara walked students through proper techniques, food safety, and presentation, giving them a glimpse of how professional kitchens operate.

Adding another local connection, the dish featured stone-ground grits harvested from Bayou Cora Farms, highlighting the importance of supporting local farmers and understanding where our food comes from.

This immersive experience gave students a full-circle look at the journey of food — from cultivation and sustainability to preparation and presentation. More importantly, it reinforced the value of education, teamwork, and community partnerships.

The Junior Ambassadors ended the semester inspired, full (in more ways than one), and excited for what lies ahead. We are grateful to the Claude Peteet Mariculture Center, Max Westendorf, Coastal Alabama Community College, Chef Matt Palamara, and Bayou Cora Farms for helping create such a meaningful learning opportunity for our students.

See our photos from the day!