Randy Rayburn School of Culinary Arts Prepares Thanksgiving Meals for 600

The Randy Rayburn School of Culinary Arts at Nashville State prepared 600 Thanksgiving turkeys and meals for Nashvillians at Room In The Inn.

The turkeys were generously donated by Performance Food Group and Sysco, and the meals will be served at the annual Thanksgiving events hosted by Room In The Inn.

Students and faculty will also be part of the team to serve these meals on Wednesday, November 27.

“This annual collaboration is a reflection of our Culinary Arts program commitment to culinary excellence and community service,” said Chef Paul Brennen, program director at the Randy Rayburn School of Culinary Arts at Nashville State. “The Randy Rayburn School of Culinary Arts is honored to carry on this proud tradition of giving back during the holiday season.”

Melanie Barnett, community development director at Room In The Inn said, “We are thankful for the Culinary Arts program at Nashville State and their partners Performance Food Group for their continued compassion and generosity. Together, we are feeding hundreds of local residents.”