Week 1

Introduction to my classes this week, but it is hard to not cook in a Culinary Arts class with 25 teens staring you right in the face. After general orientation (names of kitchen equipment, what is professional behavior, pro-hand washing) and having a tasting day with stone fruit (see above) we did a little experiment with cornbread, 4 ways in small pans. The goal was to learn how to read a recipe and to see the difference in leavenings. We all liked the one with the buttermilk and both leavenings the best - fresh corn & thyme threw them a little, but there were no leftovers.

I didn't realize how important "I made this" and "this is mine" is when you are younger.