Culinary Class
Student practices their knife skills on carrots that will later be incorporated in this quarters hot lunch.
In addition to preparing and providing healthy and tasty food for our students, the nutrition team at GRS helps to lead a culinary class. This class is available for Lower Adolescent students as they have the opportunity to work both in the classroom and in the kitchen. Students spend three days a week in the classroom learning about sustainable food choices and cooking methods as well as culturally relevant foods. Students will then have the opportunity to work in a teaching kitchen twice a week, learning culinary specifics and cooking their own food.
In the kitchen, students learn knife skills and safety as well as specific cuts for certain veggies. Some of the “prep work” that the students do includes cutting veggies that are then incorporated into the dishes that are served to students at lunch time. Students also learn how to make foods such as homemade pickles, sourdough focaccia, and even pasta!
Students are put into small groups and given creative freedom when it comes to how they want to, for example, flavor their focaccia before it is baked in class.
Student testing the elasticity of their sourdough bread starter in class.
Students got creative with their preferred pasta shapes when making fresh pasta dough!
Students were given free reign of the kitchens spice shelf when flavoring their focaccia.
Teacher Sam Lauer and Head Chef Mel Hammond instruct students on making fresh pasta dough.