As a former career and technical education teacher, this author was often faced with the issue of students segregating themselves by culture. This article describes how she managed to break down cultural barriers and prejudice through teamwork, cooking, and class goals set with high expectations. The course she offered included student "ownership" and operation of a lunchtime cafe and catering service. The project was highly successful, fun, and gave students a taste of how good personal success feels. It also inspired students to get to know themselves better, as well as to keep an open mind while learning about other people. Students from different cultural backgrounds compared and prepared sample recipes, often finding similarities in both food preparation methods and ingredients. Tasting and commenting on the food, while sharing suggestions and experimentation, initiated acceptance and respect among the different groups. This course proved that even culinary arts can be used to teach an appreciation of cultural diversity, and raises the question of whether this "sensitivity training" will be put to good use by these students in their future endeavors.