Through Bonner & Prendie's partnership with Delaware County Technical Schools, students have the opportunity to explore career-focused programs that combine classroom learning with hands-on experience. Seniors and juniors can pursue specialized pathways in areas such as health sciences, engineering, and culinary arts while earning academic credit and developing skills that prepare them for future careers.
For Kareem Johnson '27, the culinary program was an opportunity to try something new. He wasn't planning a career in the kitchen. He simply wanted to learn a skill and challenge himself. What he discovered was a talent he didn't know he had—and a new appreciation for the science behind every great dish. "I was surprised I'm not a bad cook," Kareem said with a laugh.
Every Detail Matters
Before entering the program, Kareem never thought of cooking as science. It didn't take long for that perspective to change.
“Everything matters,” he said. “If you mess one thing up, then you mess up the whole dish. But if you get everything right, then you've got a good dish.”
From measuring ingredients to balancing flavors and controlling temperatures, Kareem learned that precision in the kitchen mirrors precision in a science lab.
“If you're making cookies, you've got to have the right temperature,” he explained. “If it's too high, they're going to overcook. If it's too low, they won't cook enough.”
Those lessons became even clearer when recipes didn't go according to plan. After accidentally adding too much yeast to a batch of pretzel bites, Kareem learned how even a small change can dramatically affect the final result.
“It tasted like hand sanitizer,” he joked. Like any good experiment, the mistake became part of the learning process.
Creativity Meets Science
While precision is essential, Kareem also discovered that cooking allows room for creativity and experimentation.
His favorite days in the program were the “free days,” when students could create their own recipes and explore new ideas. One of his biggest successes was a batch of salmon bites seasoned with brown sugar and spices.
“I didn't think they would be that good,” he said. “They were really, really good.” Not every lesson happened quickly. Making sourdough bread taught Kareem the importance of patience.
“I like to do everything fast,” he admitted. Waiting for dough to knead, rise, and proof wasn't his favorite part of the process, but it showed him that meaningful results often require time, attention, and persistence.
Discovering New Possiblities
Kareem's journey at Bonner & Prendie reflects his willingness to explore new opportunities—both inside and outside the classroom. A member of a Bonner & Prendie legacy family, Kareem follows in the footsteps of his older brother, Mik Johnson '25, who currently attends West Chester University and competes as a member of the Golden Rams football team.
Kareem says his brother has been an important mentor as he continues to discover his own interests and goals.
Kareem has also found a new passion through Bonner & Prendie's track and field program. Encouraged by his mother to join the team, what began as a new experience quickly became something much bigger.
Track has become a source of confidence, discipline, and motivation for Kareem. He has earned numerous awards and continues to challenge himself as a student-athlete, with aspirations to compete at the highest levels of the sport.
His dedication to the team has also created a special family connection. Kareem competes alongside his twin brother, Kenyatta Johnson, who is also a member of the track program. Whether he is preparing a recipe, competing on the track, or exploring future career possibilities, Kareem approaches each challenge with the same mindset: work hard, learn from mistakes, and continue improving.
Next year, Kareem will continue exploring another STEM pathway by enrolling in the health sciences program, where he hopes to begin working toward his goal of becoming a travel nurse.