The students decided on the turkey and mushroom tacos for our family meal. They got a head start on meal prep at lunch time, excited

We started with a survey to see had already tasted some of the ratatouille ingredients. Eggplant and goat cheese were new for almost everyone. Slicing,

This meal was a new experience for many of the students. Some never had olives, others never dried apricots, and the spice blend was a

This was the first experience with salmon for two of our student chefs. Quinoa and cooking in a foil packet was new for everyone. The

With an unseasonably warm temperature outside and the heat cranking inside, soup would not have been our first choice for a meal. But the smell

The new student chefs were excited to get to know our make-shift kitchen and learn the secrets of what is in all those bins! We

It was Kids’ Take Over Day in the kitchen. Student chefs were excited to show off their knife skills, measuring abilities, and recipe-following talents. With

Blanching the greens was a topic of great interest. It was new to our chef students. We discussed why you would do it, then watched

The students worked separately today while preparing the two dishes. Team Green Beans were busy chopping beans, dicing shallots, and squeezing lemons with expertise. Having seafood

The students are finding their special skill areas as we work in Week 4. Eric Bellinger is not a fan of the big knives, but