The last class of Cooking Club always gives young chefs a chance to show off the skills they have learned. It also is a time for them to make a STATEMENT about foods they have learned to like.
In our last class, our young Bayard chefs made a dramatic statement about their favorite foods — choosing fish and fruit to serve at the final meal. Many classes aren’t crazy about either, so it was impressive that our chefs made such healthy and flavorful choices. The fish was the Baked Cod with Savory Breadcrumbs recipe we had made in Week 4 to rave reviews. The fruit came in the Yogurt Fruit Parfait and Granola recipe we had made as a breakfast in the very first class. Our chefs used their imaginations and turned it into a dessert, and it was a big hit.
With 21 students, guests and teachers coming for dinner — twenty-one! — everyone had a role to play. “I don’t care what I do,” Mayalee Ramos exclaimed. “I just want to be doing something!”
Teamwork would be the key to success with two recipes to prepare. The cod is a simple dish, but it is made special by the combination of herbs, spices and breadcrumbs that combine to make the topping. Plus a healthy dose of lemon zest to give it some kick. The first time around Mayalee had handled the zesting, but in this class Joshlynn Hill wanted in on the action with the grater. Joel Rodriguez, meanwhile, expertly chopped the fresh parsley, Angela Darden melted the butter and Madeline Rookwood stepped in to help cut the fish to size for cooking. Everyone took a turn topping the fish with breadcrumbs, and in no time it was ready for the oven.
Across the kitchen, Mayalee, Joshlynn and Jomarys Vega Santos had formed an assembly line to build the parfaits in tall clear cups. With red strawberries, blue blueberries and white vanilla yogurt, it was a pretty presentation when assembled in layers — and patriotic, too!
When the fish came out of oven, Joel marched it out to the two full tables of guests. Rather than passing the platter, each of our chefs took responsibility for their friends and family and served them as if in a restaurant.
After the fish course, they cleared the dishes and brought on dessert. The guests loved the colorful dessert parfaits as an ending to an impressive Family Meal.
They also loved the final “awards” presentation, at which each student gets a certificate honoring them for completing the course, plus a souvenir book telling the story of their class, week by week. As each student came up, they were greeted by cheers and applause from family and friends — and from their teachers as well. It was a moment of happy congratulations that everyone agreed will be remembered for a long time. Well done, Angela, Joshlynn, Mayalee, Joel, Madeline and Jomarys! Happy cooking in the future.
