By Madison Scott
The scent of prepared dishes filled the conference room at a recent Bellmore-Merrick Central High School District meeting as Culinary, Hospitality and Applied Management Program (CHAMP) students served handmade cookies and crostini with fig jam while speaking about how the program has shaped their skills and confidence.
Bellmore-Merrick introduced CHAMP at John F. Kennedy High School in Bellmore in 2016 as part of its “Specificity Programs,” alongside a broadcast program at Mepham High School. CHAMP allows students to learn the foundations of culinary trends, basic techniques, classic cuisine and hospitality. The district’s four-year specialized programs aim to prepare students for future careers, offering real-world employment opportunities for them.
Logan Cohen, a Kennedy senior and youth advocate for the Diabetic Youth Institute, is CHAMP’s head chef, leading his peers to collaborate and push one another to improve. Cohen said that with real-world projects and deadlines, he can let his imagination flow and work with others to craft dishes that the students are proud of.
“It’s a new world — different from day to day,” Cohen said. “It helps us become the biggest advocates for ourselves.”
Three teachers oversee the program. They begin by teaching students how to bake and create dishes, showing them how to work within a kitchen. Students learn to cook and collaborate at a professional level, putting what they learn into practice. A renovated, professional-grade kitchen gives students hands-on experience.
The program is about more than the work, though. It is also about serving the community.
Over the years, the students have held fundraisers for organizations such as the United Nations International Children’s Emergency Fund (UNICEF) and Island Harvest. More recently, they raised more than $750 for Island Harvest in 2025 by hosting “Cooking for a Cause,” a four-course meal.
Mary Ober, a Kennedy teacher, has worked with students firsthand and has seen how the experience has shaped them for future careers.
“The kitchen becomes their lab for real-world learning,” Ober said. “Supporting CHAMP means supporting student development and is a positive investment for career-ready young adults.”
The program has implemented “Restaurant Thursdays” for teachers, family and friends. Students showcase dishes that they have learned how to create, demonstrating their culinary and innovation skills. They also participate on the front-of-house team, acting as servers and producing a memorable experience for guests and themselves. Through positions such as sous chef, saucier and garden manager, the students learn what it takes to work in a professional kitchen and lead others.
Michael DiGovianni, who has taught in the program since it began, has seen the impact that it has had on students. “We watch them grow,” DiGovianni said. “We see their passion and their energy. It’s really special.”
Beyond technical skills, CHAMP has created a community of people with a passion for the culinary arts. Events such as “CHAMPSgiving,” “Restaurant Wars” and sports dinners give students opportunities to collaborate and showcase their work.
Michael Harrington, superintendent of the Bellmore-Merrick Central High School District, emphasized his support for the program and what it allows students to achieve after they graduate. “It’s what happens next,” Harrington said. “It helps them find their passion and the careers they are passionate about.”
