Week four's recipes showcased flavor pairings, with roasted carrots balancing zesty panko-crusted cod. The students wrote:"Today, I learned about Panko bread crumbs. I have never

Week Four was very eventful. To start our young chefs came very hyperactive, and as we were preparing the meal there was a sudden nose

The reviews came back very positive for both the breadcrumb baked cod and the roasted carrots. The student chefs said:"The baked cod was flaky, crunchy

The students worked well together as they prepared roasted carrots and cod with seasoned breadcrumbs.The students' kitchen skills are growing each week, as they become

We started the session with two people who didn't care for fish and one who never had it. We ended with everyone enjoying the baked

We had a great class this week! Everyone came prepared and ready to cook. We are noticing a whole new level of self-imposed teamwork. The

We thought Baked Cod and Roasted Carrots might be a dinner our students would not be excited about - and we were braced for moans.

It’s always interesting to see the reactions of young chefs when they are told fish is the dish for Cooking Club. In some groups there

Halfway through our cooking classes, and this week’s dish was fish and carrots, not at the top of our chefs’ favorite food lists, but they