The kitchen labs at the Adnan Kassar School of Business became a hub of activity as students honed their culinary skills while contributing to a noble cause. Under the expert guidance of Chef Ibrahim El Haddad, they prepared 130 hot meals for distribution by an NGO to the displaced in Lebanon. 

“They were involved in every step of the process—from selecting fresh ingredients to cooking and packaging the meals,” said El Haddad, a culinary instructor at the school’s Department of Hospitality and Tourism Management. He explained how his cooking class students, the PMI Lebanon Chapter Student Club, and volunteers, under the direction of Associate Professor of Management at AKSOB Mira Thoumy, had collaborated to help their community in times of hardship.

Dr. Thoumy, who is also the vice president of governance for the Lebanon chapter of PMI, played a crucial role in coordinating the initiative, managing logistics, and ensuring the efficient delivery of the meals to displaced families. 

“I believe this generation is driven by impact,” she said. “They want to make a difference, and with so much misery surrounding them during this tough time and being unable to do anything to stop it, they chose to prepare warm meals to give back to the people in their community.” 

Empowering students to be expressive and civically involved is important, she added. “Our students were tremendously inspired to take part in the preparation and execution of this event, combining their efforts with the PMI Club members to provide much-needed help to the affected families.” 

“Now is the time to give back; the time to stand united with our community members who were impacted by the war,” said Alaa El Ghali, a second-year marketing student and vice president of communication and outreach on the PMI student board. El Ghali expressed her enthusiasm to support the community through this movement.

Second-year information technology management student Fadila Al Omar hoped that the displaced families would enjoy their warm meals because they were made with love and appreciation from one Lebanese to another. 

“It did not matter to me that I have minimal experience in preparing food,” she said. “I was thrilled to chop vegetables, wash ingredients and follow Chef Ibrahim’s instructions to make sure our meals were done with extra care and love.” 

Second-year banking and finance student and PMI member Faten Al Akoum expressed her pride in being a Lebanese citizen and participating in this project, particularly because the Lebanese people had demonstrated their unity through all the ups and downs in the country, she said.  

Tamara Senjer and Cynthia Chahwan, senior students in hospitality and tourism management, arrived early to get all the ingredients ready—the  “mise en place”— that the chef needed to prepare fresh meals.

“We accomplished this effortlessly because we were doing everything with a lot of enthusiasm to help those in need,” said Senjer. 

Chahwan remarked that LAU is always ready to contribute and give back to the community, and as students, they are deeply grateful for the opportunity to take part in all outreach initiatives.

“This is a message of perseverance,” reiterated Dr. Thoumy. “It is more than just meals prepared and distributed at shelter centers. It is a testament that echoes our commitment as LAU faculty, students and staff to create positive change and stand united at all times with our community members.”