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  • THANKSGIVING BREAK IS NOV. 27 - 29
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HiLite

Your source for CHS news

HiLite

Your source for CHS news

HiLite

Sophomore Ruby Cummings (left) and Panda Pasteries chef Lucy Wright (right) create a blood orange cardamom olive oil cake. The cake was topped with dark chocolate ganache and walnut praline.

Q&A with Chaya Reich about Cheftacular

Ayaan Nadeem May 6, 2024

Chaya Reich, Carmel Culinary Boosters president What is the significance of the Carmel Cheftacular event? Cheftacular is a fantastic educational collaboration between CHS culinary arts students and...

As the holiday season passes, students, staff discuss cultural foods

As the holiday season passes, students, staff discuss cultural foods

Nora Mariano January 25, 2023

Winter is a time for family, fun and, of course, food. Religious celebrations, holidays, and the change of the season are all expressed through food. For many people at this school, preparing specific...

Junior Sophia Warhurst practices ballet at the indoor studio for the Ballet Theater of Carmel. Warhurst said she performs mostly in the classical ballet style.

Celebrations by students to take place at Carmel International Arts Festival beginning Sept. 25

Christian Ledbetter September 23, 2021

The Carmel International Arts Festival is scheduled to begin on Saturday; however, according to executive director Rachel Ferry, planning began as soon as the city asked that last year’s be cancelled. “We...

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