According to the Centers for Disease Control and Prevention, Kentucky has the fifth-highest rate of obesity in the nation. About one-third of U.S. adults are obese. Approximately 12.5 million of children and adolescents ages 2-19 years are obese. In an effort to educate the youth, the Whitley County SNAP-Ed Program has collaborated with the County High School Culinary Program in order to improve balance meals when the future chefs are planning their meal. Starting in the fall of 2018 and using the Teen Cuisine Curriculum (4-H) an after-school club worked with 10 youths, freshman and sophomore, introducing them to fruit and vegetables, some that they never have seen or tasted before and spices. Jicama was the favorite new thing and mixing fruit in savory meals was a success as well, we use a tex-mex fajita recipe that uses mushrooms and pineapple. Kids from Southern East Kentucky are not exposed to those flavors, they have fun and most of them repeat the recipes at home. However, without a doubt, what I think it was the major impact was a simple fruit salad, which we made at the very beginning to practice knife skills, most of the kids never had a fruit salad (fresh) before. That made me understand that for many kids in this area, basic exposure to whole ingredients is by itself an impact.