There was a lot of excitement in the air for our last cooking class, when we would be cooking for family and other guests. The students had voted to make Sloppy Joe Sliders with Quick Pickled Cucumbers and Strawberry Rhubarb Crisp. And since we were doubling our recipes, we had to get cracking.

The first order of business was pickling the cucumbers, and each student sliced one, as thin as could be managed, and we got them marinating in vinegar, sugar and water, and set them aside.

Ny’Asia Damon and Nathan Delva then took on the hardest job, chopping the onions, and we marveled at the impressive knife techniques they employed, without a word of reminder. They both peeled the onions then cut them in half and turned them flat to start chopping. Nathan used the “bridge” method: his pointer finger and his thumb held the onion, while he brought his knife down between them. We were so proud! Kyle Hunter and Ariannie Morales diced the celery with aplomb.

Then Kyle and Nathan each at their own skillet, got the ground turkey and vegetables sautéing on the stove.. The spices, ketchup and water were added as the boys stirred everything together. “We have to keep cooking till the meat isn’t pink,” said Nathan with an air of authority.

Meanwhile, Ny’Asia and Ariannie were dicing strawberries for the crisp, and Ariannie, who had made the dessert the week before, was giving expert advice. “You have cut off the top, but not too much, and then cut them in half and then in half again. But check, you want them to be the same size so they cook the same.” How much they have learned!

The girls mixed the ingredients for the crumb base and pressed it into three baking pans, before adding the diced strawberries and rhubarb and then adding more crumb mixture on top. And into the oven they went.

Believe it or not, our timing was on track, and were dishing up the Sloppy Joes, topping each with a few pickled cucumbers, when the first guests arrived. The students escorted their guests to the tables, and served them. And then sat down and basked in their glory as many guests requested seconds and gushed about the children’s cooking.

We presented each student with a certificate, a few cooking utensils, and a special acknowledgement of their skills:

Ariannie is a team leader, very self-sufficient, and willing to share her skills with her classmates. She was very joyful and enthusiastic, eager to learn and to eat. (Everything except olives!)

Kyle was our most reluctant cook, he would rather be outside. But once he got going, he was a master at the stove, and also became an expert dishwasher, under the guidance of Ariannie, that is.

Ny’Asia really took to heart the lesson of tasting as you go, and often did not want to wait for the finished meal. She loved the roux that we made for the clam chowder and could not stop tasting it, and also the batter for the zucchini fries. She also entertained us with her upbeat singing and dance moves as she worked. But it did not deter from her kitchen technique. Her diced potatoes were a work of art!

Nathan was our ultimate team player. He took on any job, never complained, even when his eyes were stinging from the onions and his arm was aching from the constant stirring of the roux. He would quietly clean up as we went along, washing dishes, wiping the counter, without saying a word. Those are characteristics that will serve him well, whatever he decides to do in life.

As we hugged and said goodbye after our eight weeks together, our greatest wish was that these kids, who had learned so much, will keep on cooking for themselves and their families.