French club cooks breakfast for staff


From left, Lior Kishinevsky (11), history teacher Andrea Yee, para-educator Jessica Buffum. The event was hosted to show appreciation for all of the staff’s work. Photo by Dexter Tatsukawa.

By Dexter Tatsukawa


he school’s staff put a lot of effort into their work. On March 13, French National Honor Society cooked a crepe breakfast for the staff to show their appreciation for their effort. The event, hosted in the cafeteria, served crepes with various toppings and welcomed staff to grab a plate.

FNHS officer and junior Lior Kishinevsky was one of the people helping to set up the event so it would be ready for the staff on Wednesday morning

“French club [has] always done crepe socials for our members,” Kishinevsky said, “but we thought it would be really great to have one for all the staff at Homestead to show our appreciation.”

Kishinevsky said FNHS chose to cook crepes for the staff’s breakfast due to their relevance to FNHS.

“Crepes are a very French food,” Kishinevsky said, “and since we are a French Club … we thought, ‘Hey, who doesn’t love crepes?’ … We thought that the teachers would love it.”

On Wednesday morning, teachers strolled over to the cafeteria where 20 students were working to properly cook and add toppings to the 120 crepes needed for the event.

“We have a lot of officer meetings,” Kishinevsky said, “just the officer team. Then, basically, we start planning this probably a month and a half before, and then we start getting volunteers to sign up, to bring toppings, to bring all the items we need. Everyone shows up at 7 a.m. in the morning, we have to set everything up, and then we start making crepes and then teachers start coming in at around 7:30 a.m.”

To Kishinevsky and the other FNHS members working at the event, the months of preparation and hard work to make sure the event is properly set up are worth it for the satisfaction of showing the staff their hard work is well appreciated.

“Obviously it is kind of hard to wake up at 6:00 in the morning to get here early,” Kishinevsky said, “but I think it’s really rewarding when the staff comes in and they’re very appreciative and say thank you, because who doesn’t like a nice crepe surprise in the morning?”