It’s a well known fact that breakfast is the most important meal of the day, and here at Sterling, we adhere to that rule and begin each morning with a wholesome, often creative meal. My favorite breakfast thus far has been an incredible breakfast tart, made in part by student cooks.
Student cooks? What’s that all about? Well, Sterling is New England’s only Work-Learning-Service College and one of only seven federally recognized work colleges in the nation. This means that all students work eighty hours every semester, earning a minimum of $1,650 towards college costs. Work program jobs run the gamut from dish crew to garden chores coordinator, admissions clerk to trail crew. No matter the position, it pays to contribute to the day to day operations of the college. Not to mention the fact that it looks pretty nice on a résumé. There is great satisfaction to be found in helping your community run smoothly.
Anyways, back to that breakfast tart. It was a brainchild of our breakfast cook, Kyle Work, and co-created by our student breakfast cooks, Skylar Cole and Joe Baptiste. It is made up of a pie crust with fresh rosemary and thyme, covered in bacon from Vermont Smoke and Cure, and topped off with eggs from Maple Meadow Farm. The gluten free version has a crust made out of hash browns, while vegan and vegetarian options, like porridge or a hearty breakfast stew, were available, as well as a simple meal of kale and rice in the kitchen, along with cereals, fresh fruit, and house made bread.
I can attest to its deliciousness, ranking up there as one of the best breakfasts I’ve had in all my years, and certainly one of my favorites here at Sterling. The breakfast crew is an amazing and dynamic team that wake up earlier than most of us here on campus to get to work, turning on the stoves and steamers and making a delicious meal for all of us to enjoy. They truly rock my world and I am so grateful for their daily hard work.