In Cumberland County all our students are on free and reduced meal programs. School meals even though they are healthy were not very highly recommended by students. Culinary classes at the high school were usually chosen as an easy option for students where they thought they would not to have to work to hard to complete.The extension family and consumer science agent and the SNAP-ED Assistant partnered with the high school culinary teacher to revamp the culinary challenge and teen cuisine curriculum to give students a chance to learn about easy meals they could make for themselves and their families. Students made the meals in class and then would take home ingredients to make meals for their families. This was very successful and as most students knew their families would appreciate them. Students were encouraged to make their own versions or similar recipes which led to a first time team of four students entering the farm to school junior chef competition at the Kentucky state fair.Students had to developed a recipe for their own meal and make it from locally grown produce.It had to meet the USDA school meal guidelines and be able to be recreated by school cafeteria staff in 90 minutes. This was adjudicated by trained Chef's .These students were from families battling extreme circumstances such as poverty and serious health issues. All the students were working in summer break some in a local nursing home and another was teen helper in the summer camp programs yet they still found time to practice for the junior chef contest.The team did very well and made the second round of cook offs. After the contest students went on to cater the extension homemaker annual meeting, they made their own menu with recipes from other school teams that were winners in junior chef contest it was an open taco buffet.The homemakers that attended the meal commended the students on a very nice meal. As a extension SNAP-ED assistant my goal with the help from the Agricultural, Natural Resources agent and teachers was to assist the students in setting up two gardens , one at the middle school and the other at the elementary school with the 21stCentury programs. These could supply produce that can be incorporated into school meals or snack through the school cafeteria. The culinary class also prepared a farm to school luncheon for the school board and schools administrators from local produce from the farmers market vendors, who supported the students competing in junior chef contest. These students had never presented or demonstrated in public before, so their confidence grew immensely .This program has made such a difference in the lives of these students and their families.