Ballou High Culinary students Zoe Poindexter-Moore and Tymeyah Hall are making something they've never made before.

"I don't usually eat at Italian restaurants but this is like a new environment to me," said Poindexter-Moore.

"I want to try the different spices in their food you know, because a lot of foods have different tastes and textures," said Hall.

The cooking lesson came through a shadow day offered by the American Experience Foundation.

"Our mission is to connect students who are interested in hospitality and tourism and culinary arts to professionals in the industry," said Lisa Waldschmitt of American Experience Foundation.

Sous Chef Ryan Smith of the restaurant Masseria guided the students through the preparation of a dish known as Linguine with Masseria Spicy XO Sauce.

"It allows for our students to have hands-on experience whether it be in culinary arts, sales, event planning; to really let them get a feel for what it's like to work in the industry," said Ballou High School Culinary Arts Instructor Shanel Howard.

With the students assisting it wasn't long before the linguine was ready to be served and enjoyed.

"I actually like how the pepper we put in there it makes it spicy," said Hall.

AEF connects students to shadow opportunities at more than 65 establishments in the city through the business organization Destination DC.