Cherry filling, almond extract, chocolate chips, eggs, milk, chocolate cake mix. That’s it, junior Alina Anima had all of the ingredients within eye sight. About an hour later, the “Black Forest Cake” was ready to go.
“But was it good? Were people going to like it?”
These questions seemed to haunt Anima throughout the day to until finally it came time for her to present her dish.
“My hands were trembling while I was carrying the cake. I am not good with people, and I start to ramble when someone asks me something,” said Anima.
The sixth annual International Festival took place March 3 after being postponed twice. The cafeteria lingered with aromas from Spanish, French, German, and Chinese foods. The cafeteria filled with people immediately, with them scurrying around trying to get to the variety of foods.
“I am excited. It’s going to be a great cultural experience! I love the food, the free food,” said senior Ben Rainey.
Foreign language students would walk in with their dish and have an empty dish within ten minutes.
Sophomore Chase Colvin brought a beverage “Agua Fresca” and instantly had empty jugs.
“I knew a lot of people bringing desserts, appetizers, and main course dishes. I just wanted something different,” said Colvin.
Though food seemed to be the most important part of the festival, the preparations were as crucial. The students that did not cook helped prepare for the event by setting up or cleaning up or just by bringing utensils and drinks.
The attendees had more in store for them than just food. Entertainment, authentic Hispanic performances, was prepared that had the audience clapping their hands and tapping their feet.
Senior Jenna L’Heureux was just anxious for her food to be gone so she could go around and try other foods.
“I’m really looking forward to the performances and the Chinese food,” said L’Heureux.
The festival also was an opportunity for all the languages to come together.
“This year was a success. I just wish that we had more performances especially by the students,” said Spanish teacher Ellen Rainey.