We introduced ourselves, including the adult volunteers – Ms. Chris and Ms. Evette, and then reviewed the Rules of the Kitchen, including a knife demonstration. We were pleased to discover that everyone in the class has cooked at home, so we knew that our chefs were eager to learn more about preparing meals. Our menu today was Glazed Salmon, Broccoli and Carrots in vinaigrette dressing and rice with mandarin oranges and parsley. Luckily, everyone loves salmon!

We used two teams to prepare the different recipes, and everyone had a chance to peel and cut carrots, and to squeeze and taste limes – like lemons but different!

We didn’t have any vinegar for the salmon glaze, but we used orange juice instead, explaining that chefs often need to improvise recipes or use what’s on hand in the kitchen. Clean-up was done as we were cooking, and everything was ready on time. The students reported that the meal was “crunchy”, “awesome”, “delicious”, “sour” and “stupendous”!

Using the MY PLATE FOOD CHART, each food group was in our meal except for dairy. Ms. Evette explained that she is a PECSETARIAN, meaning that she doesn’t eat meat or dairy products (including butter, milk, yogurt and ice cream, so we will adapt recipes to meet her needs. The student chefs loved how respectful and fun this class was. SEE YOU NEXT WEEK!