A Celebration of Culture Through Cuisine: Honoring Asian American and Pacific Islander Heritage Month

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Students across the country explored the rich traditions of Asia and the Pacific Islands through vibrant meals, performances, and meaningful connections

As part of Chartwells K12’s celebration of Asian American and Pacific Islander (AAPI) Heritage Month, teams across the country brought the rich, diverse flavors of Asia and the Pacific Islands to their students, transforming lunch into a vibrant cultural experience.

At Page Unified School District in Arizona, the Chartwells team delivered a memorable celebration with a themed meal inspired by the Pacific Islands. Students at Page High School were treated to a post-graduation rehearsal feast featuring traditional dishes from the Philippines, Tahiti, and Samoa. The centerpiece of the meal was lechon, which holds deep cultural significance in Filipino celebrations.

Adding to the immersive experience, Director of Dining Services Ian Klay invited a professional Hula dancer from Phoenix to perform and share the art of traditional Hawaiian dance. The performance brought the celebration to life, connecting students to the stories and traditions behind the food.

“Food is a gateway to learning and connection,” Klay said. “This is one of the best ways I can help broaden their horizons in my role here.”

Across the country, the Chartwells team at Farmington Public Schools in Connecticut took students on a cultural adventure with the Global Eats program. Throughout May, the cafeteria featured dishes from India, China, Korea, and the Hawaiian Islands.

Elementary students enjoyed globally inspired items such as Chickpea Chana Masala, Korean-style cheese corn, Kimchi, Sesame Soy Carrots, and Chicken and Vegetable Dumplings. Middle and upper elementary schools served up Chicken Tikka Masala, Chicken Bulgogi Tots, and Orange Chicken with Fried Rice. At Farmington High School, the menu featured Korean-style BBQ pork with noodles, Tandoori chicken with yellow rice, and a Hawaiian favorite, Huli-Huli chicken with ginger scallion rice and jalapeño pineapple slaw.

Chef Keri Pinard emphasized the power of representation and education through food. “Sharing and celebrating the food of different cultures is so important,” she said. “I love when students get excited to see food from their background on the line and share it with classmates. One of our high school cooks, Laila Salih, is Arabic and of Asian descent. She beams with pride every time students enjoy a dish she helped prepare.”