tag:blogger.com,1999:blog-51475711787691012592011-10-04T12:54:43.127-07:00modern cookhttp://www.blogger.com/profile/05719610997898355508noreply@blogger.comBlogger471100tag:blogger.com,1999:blog-5147571178769101259.post-89283572133505275552011-04-17T19:13:00.000-07:002011-04-17T19:13:23.960-07:00

   It is full speed ahead for our school's annual Art Show this week and we are excited to be serving food from our Family Recipe Project!  Please join us this Thursday, 3:30pm - 6pm, it is going to be a fun time for sure!    

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-82623704064178371432011-02-26T18:10:00.000-08:002011-03-13T18:34:34.087-07:00

I remember the second half of the 3rd quarter from last year.  The weather isn't the only dampening thing in life, and you can sense struggle in many people's lives.  But the students themselves stay resilient in a way too, looking for more to do.  A student quietly requested another silent class, his tone sounded like he wanted "to get things done."   Another mentioned the bastilla we had made

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-56804255448687322972011-02-12T20:26:00.000-08:002011-02-27T20:55:07.134-08:00

I grew up here in San Francisco on those barbeque pork buns.  They had already become a grab and go option in Chinatown and on Clement Street, and most of my students are familiar with them too.  It turns out that making the dough is pretty easy, once you have experimented a little with yeasted breads.  The night before we planned to roll and fill the dumplings I suddenly realized we needed 3/4

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com1tag:blogger.com,1999:blog-5147571178769101259.post-63347432210279562532011-01-14T14:07:00.000-08:002011-01-23T19:14:57.702-08:00

What I love about our classes is that underneath the mellow exterior, high schoolers really are active people.  And many have chosen our class because they don't want to sit at a desk, they want to come in and work (although tasting the results is certainly an excellent secondary incentive).  But what do you do with 40 students who want to learn how to chop? Yes, onions are the classic practice

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-15997613412244676032011-01-10T14:32:00.000-08:002011-01-23T19:05:30.350-08:00

It was the first time I really made a good meal like that.  Different. Something that I wouldn't have tried, but glad I did b/c it was good.--2nd period student I enjoyed it immensely.  It was really fun learning the steps and actually doing hands on work was good. -- 3rd period student. Italian Frittata with Tomato Sauce, Salad with Oranges & Fennel, Italian Almond Cupcakes (Torta Di Mandorla)

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-13973023817505720042010-12-16T13:24:00.000-08:002011-01-17T14:35:04.797-08:00

It went by too quickly, but here are some shots of our November & December 2010.  The students were amazing! dark caramel flan chicken mole, enchiladas, nopales kuri squash, cauliflower & green bean curry over rice, tomato chutney, naan with zaatar Visiting with NOPA's Pastry Chef, Amy Brown time for intersession... intersession = 31 hungry & eager students. intersession

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-13917397835488639142010-10-30T13:44:00.000-07:002010-10-30T13:54:13.356-07:00

...a quote from one of our students this week. We forget that life has become increasingly noisy and distractive. And we noticed noisy and distractive class habits developing already in this second week of the quarter. "What are we going to make today?"  and other questions were becoming conversational ice-breakers, and it was easier to stop and talk with friends, or ask where something was,

tea monkeynoreply@blogger.com1tag:blogger.com,1999:blog-5147571178769101259.post-85580420829268663192010-09-30T19:30:00.000-07:002010-10-17T20:46:51.804-07:00

When you look at Japan on a globe, 2 things pop-up: lots of ocean surrounds the small, thin islands and their latitude is not that different from our own.  Now that we were discussing this, the ingredients in dashi, the Japanese soup stock base, suddenly made total sense sense to me. Thank you to our student A. M. for his photographic talents! Dashi is easy and fun to make, the students loved

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com2tag:blogger.com,1999:blog-5147571178769101259.post-15458364872073092462010-09-10T13:51:00.000-07:002010-10-15T16:24:45.479-07:00

"They better be," was our answer.  The menu this week arose out of student voice and, actually, lack of voice too.  Those who had never had clams before kept quiet, which meant all we heard was "clam chowder!" So we went for the classic which set the menu up for a Boston theme, and found a delicious recipe (thank you Hog Island).  In the interest of budget and waistlines, we cut the cream

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-81270069453629250282010-09-01T19:52:00.000-07:002010-10-12T13:50:53.244-07:00

... and it was only the second week(!) when we cooked this full meal, visiting the culinary world of Jamaica.  Above: Jamaican Jerk Chicken (wet marinade), Jamaican Bean Stew over Rice with Cilantro Garlic Cream, Fried Plantain, Cabbage Salad with Pickled Onion Garnish Below:Jamaican Gingerbread & Coconut Bread with Whipped Cream & Mint Great job team!

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-32689811714732707662010-06-25T09:35:00.000-07:002010-06-25T09:46:00.289-07:00

Bean counting, sorting and soaking. These are Nicaraguan beans for Gallo Pinto (also known as Casamiento in other countries) - a consoling dish of rice and beans eaten almost daily in that part of the world. Summer to me is a combination of accounting catch up and planning for the next chapter - and we have much to plan. We are super excited to announce that we are working with DCYF to

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-57375020125090847232010-05-27T20:12:00.001-07:002010-06-18T17:48:35.017-07:00

A corner of our school garden thanks to the creative efforts of Urban Sprouts! It is the last week of classes and our garden at school has been bursting into bloom: poppies, artichokes, cauliflower, chard, parsley, nasturtium.  Just in time for the bees in our new beehive to feel welcome. We picked some of the chard on a rainy Monday, a few edible blossoms, the mint and a few herbs, trying not

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-12441986518312138942010-05-11T13:35:00.000-07:002010-12-28T07:17:40.758-08:00

   The Family Recipe Project was a success!We had a GREAT TIME!!!

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-37675575286713663112010-05-02T18:33:00.000-07:002010-05-02T19:30:17.480-07:00

We are teaming up with the annual Ida B. Wells Art Show,  Thursday May 6, 2010, 4pm-6pm! Ida B. Wells High School 1099 Hayes St. @ Pierce San Francisco We'll take care of simple refreshments, and will be featuring a cookbook of family recipes brought in by our Culinary Arts students.  It will give everyone a chance to see what we are doing.   Come on out and support all of our artists!

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-57105830961573939302010-04-12T19:22:00.000-07:002010-05-02T19:23:48.135-07:00

Pasta Three Ways:Housemade Tomato & SausageCaponata StyleAlfredo StyleCiambotta Con Carciofi (Spring Artichoke Stew)Torte Di Ricotta with Strawberries & Pickled Rhubarb Garnish This could have been the last week we travel across the world with food, because of the many end of school year activities already looming.  Sicily has a pretty amazing food history and, set on a latitude very close to

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-20263767804817743882010-04-09T14:36:00.001-07:002010-05-01T19:59:43.123-07:00

The Yucatan.  Close to the equator, luscious, lively flavors: Sopa Di Lima With Lime & ChiliPollo Ticuleno (wrapped in banana leaf using our own achiote paste)Housemade Tortillas or QuesadillasSikil Pak (Pumpkin Seed dip)Pastel Tres Leches (Three Milks Cake) Kitchen Notes:  This seems pretty adventurous.  I mean check out the single banana leaf!  We have been traveling around the world over

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-18775099838661775082010-03-25T16:32:00.000-07:002010-03-25T16:32:44.839-07:00

Dear Elizabeth Prueitt: You don't know me, but I've stood in line and enjoyed your pastries at your bakery, Tartine, on 18th & Guerrero enough times to be eager to buy your cookbook.  Now I teach high school students in San Francisco. I told them about your delicious desserts and showed them this book. Both of my classes wanted to make your lemon meringue cake and here is what we found out:

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com2tag:blogger.com,1999:blog-5147571178769101259.post-88954907418519248572010-03-12T15:24:00.000-08:002010-03-17T15:30:43.955-07:00

A Mediterranean plate of Dolmathes (dolma) and Bastilla (Moroccan Chicken Pie). Last week we went back to the classic Middle East for a few reasons.  We had quite a time with grains and beans the week before, and had stretched the envelope of traditional fare more than I had expected.  That and we wanted to explore Prom food options that might be easy, in budget and enjoyable. So first up,

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-3916107999615445412010-03-10T14:16:00.000-08:002010-03-21T18:48:43.772-07:00

This is our economic unit of vegetarian maki sushi, 25 cents per piece, before overhead.  Not bad for our first time on the mat. It is an interesting time to apply reality in economics to the classroom.  We thought we would coordinate with the economics class and figure out how much each individual piece of something we make might cost (to keep things simple we added food and labor costs

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-20912246058081720912010-02-12T15:38:00.001-08:002010-03-17T03:25:26.070-07:00

Beef Stew and Vegetarian Barley Stew over PolentaApple, Celery Root & Parsley SaladBanana Bread & Individual Apple Tarts with Lemon Cream ...and a plating with an extra special dose of hot sauce. Yes, we have found the hot sauce.

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-40381233912385913732010-02-05T13:32:00.001-08:002010-02-15T22:37:47.079-08:00

Tiramisu can be a good incentive, even if it has no rum or zabliogne egg base in the filling.   We wanted to work on teamwork and the best way seemed to be to throw in as many cooking tasks in a short period of time  as we could - and select a menu that would appeal to a wide audience. A little bit of a mad house, but restaurants regularly have these moments.  What was great is that everything

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com2tag:blogger.com,1999:blog-5147571178769101259.post-54728125123924488402010-02-02T13:10:00.000-08:002010-03-17T03:03:54.316-07:00

"I don't know what those greens were but they were the best greens  I ever had in my life."  .... 3rd period new student Our first week to plate, sit down and eat this semeseter and for our end of week meal last Friday: Chicken Pot Pie (biscuit topping, not classic pie crust) Sauteed Flowering Greens in Olive Oil & Garlic Orange & Kiwi Salad with Honey & Fresh Mint They liked it. As to those

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-44972716060529641902010-01-18T13:03:00.000-08:002010-02-24T15:43:11.096-08:00

A tasty plating of brochettes with quinoa & rice alongside a cup of leek & potato soup. It was the second to last week of the semester and I wanted to cover a lot of territory. What can we cook that would be a good basis for future cooking at home, not too complicated and not too expensive?  Brochettes ("skewers") and soup had the most variety. For the brochettes, a few different marinades, a

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-51582926531612648562010-01-07T13:55:00.000-08:002010-01-11T09:14:29.605-08:00

It is "the how" not "the what" that matters. Meet romanesco.  It has been around since at least the 16th century.  A little more tender than brocolli, with a fresh, green, cauliflower-like flavor, it is better tossed in olive oil, garlic & salt and then roasted instead of being boiled.  We like it for its logarithmic or fractal spirals.  Nature should be pretty proud of this one. ~~ Toward the

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-84277936869592991282009-12-26T13:50:00.000-08:002010-01-11T09:15:45.233-08:00

We were not sure if we were going to complete this project this week, class time seemed so short, and making gingerbread houses from scratch is difficult!  We finally allowed ourselves to trim mix-matched pieces (just like in real construction projects) which helped. But there are parts to this that just can't be rushed:  you can't put the entire house together and decorate it all at once.  

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-4043725911830245492009-12-17T15:52:00.000-08:002010-01-05T12:48:22.832-08:00

I don't talk much about my afternoon class - we only meet once a week for a few hours. The style of the class is similar in professionalism, just a little more relaxed since we try to cook and eat in the two hour period. There was a recent request to work with fondant, so I managed to get some in the house this week. It is very fun roll to out and lay onto a buttercream filled spongecake and

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-55866704954404779422009-12-11T14:33:00.000-08:002009-12-11T14:35:47.054-08:00

They each have accepted the challenge. My two classes will compete with each other in gingerbread house making - the class with the most points wins!  We will have pictures next week but I am happy to say that the students came up with this idea and the parameters.  Judging is on Thursday December 17. Scholastically speaking, it is great to see many of them do things they normally shy away

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-58437209937873077152009-12-09T15:03:00.000-08:002009-12-09T16:50:03.930-08:00

This may not be the most appealing picture to most of you, but it is definitely appealing to us!  My students have been patiently upbeat about the way we have been cooking in here, using a rice steamer to boil water and a convection oven to heat pans hot enough to simulate sauteeing.  But we all know that those aren't ways to cook regularly.  Thank you, THANK YOU, to all the people who have made

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-55884601042194573822009-12-06T20:23:00.000-08:002009-12-06T22:11:41.622-08:00

This week, instead of telling my students what we were going to make, I let them take a turn. We sat around a cluster of cookbooks based on soul food, cajun and creole cooking on Monday, with my thinking we would use this opportunity to get into menu and "prep" planning.  It turned into the unexpected, which is one of the reasons I was eager to jump into this job in the first place. The

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-74681473631937223792009-11-29T18:28:00.000-08:002009-12-03T08:47:48.558-08:00

A school-wide Thanksgiving feast has been a tradition at Ida B. Wells for years.  The kitchen becomes a kitchen again in a different sense and we serve up a classic fare for the student body.   Teachers brought in cooked turkeys, hams, mashed potatoes and salad. This year, my students contributed a few pies, and did much of the prep work.  While many of them were suspicious of the pumpkin pie

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-30553535965642732012009-11-13T12:58:00.000-08:002009-12-02T12:37:02.794-08:00

What we learned: a) Hand making pasta takes a lot of elbow grease. b) The mortar & pestle is one of the most satisfying pieces of equipment to use. Again. c) We can do this without a stove, thanks to our rice steamer. Rice steamers can take a little bit of time to boil the water, but ours, which normally burns the rice, was completely up to the task (thank you Martin Aquino for your step by

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-83566516978612096112009-11-12T12:27:00.000-08:002009-12-04T14:01:15.385-08:00

pencil sketch... ...pen fill in.... ...and neon glow added.

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-14449984806014894462009-11-12T08:15:00.000-08:002009-12-02T12:37:20.507-08:00

Tuesday, one of our students had her wallet taken in class. It is not the first time there has been a theft, but it is the first time in awhile. The wallet was found later, without the money, which helped her a little, since there were IDs and pictures more important to her in that wallet. The trust, however, has been broken again. We are in our 12th week of class, and I've gotten to know

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-58057252693095151762009-11-08T21:46:00.000-08:002009-11-08T22:59:58.066-08:00

"I didn't know squash could taste this good!" - 2nd period studentIt is hard to admit that for years, the only autumn squash I handled was the canned pumpkin for pumpkin pie. But, desperate for my own kids to start eating vegetables, I snuck spaghetti squash into the tomato sauce one night - they took it like an April fool's day joke, but ate in anyway, glaring at me and the injustice of it all.

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-88498159837660703472009-11-07T22:41:00.000-08:002010-06-09T09:49:17.885-07:00

Now that we have gotten through 10 weeks with a lightly filled piggy bank (thank you to those who have donated!) here is an initial list that has bubbled to the surface: Washer & Dryer (possibly with rough in) Hood    installed December 2009! small commercial dish machine set up with sink (possibly with rough in) Small dipper freezer thank you CTE! plumbed in Water filtration system Lexans and

tea monkeynoreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-48204615117415616052009-10-30T23:00:00.000-07:002009-12-28T12:17:20.951-08:00

I wasn't sure how to tackle the world of grains and beans, but it was time to get a sense of the depth and breadth of it.   So we tried a variety of things: a) We lined up a variety of grains and beans and poured them into origami boxes we had folded together and labeled, then looked at the similarities and differences.  Much discussion on grain vs. bean/legume and the ways that many cultures

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-53911833949000653792009-10-20T22:26:00.000-07:002009-11-09T22:07:16.919-08:00

Found it. New May Wah's on Clement Street and 7th Ave. Don't look at the chicken, meat or fish sections. Do look at the fresh noodle aisle and the myriad of bottled sauces. Potsticker wrapper heaven, the thicker ones, that even come in spinach green (don't worry, the flavor is the same, you just get a lovely contrasting color).We found a recipe for a low meat filling that allows you to

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-7237407358836036952009-10-16T12:17:00.000-07:002009-12-28T18:49:12.889-08:00

Laurence in his kitchen as we work. One Tuesday at the end of last quarter we were able to visit Laurence at NOPA restaurant for our 5th period afternoon class.  Laurence Jossel, one of the owners of NOPA and Nopalito restaurants, has been a wonderful support to our cooking with teenage youth.  From letting us forage in their walk-in to jumping in over the summer with over thirty interested

tea monkeynoreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-67191225086619090362009-10-15T08:30:00.000-07:002009-11-18T08:31:50.105-08:00

We do need volunteers! The best volunteer for us is someone who enjoys cooking as well as being a guest, but we also need guest speakers on all subjects of professionalism. On days we cook, plate, sit down and eat, the students particularly love having a guest in the room, so no special experience is needed except a positive attitude and a smile.For volunteering in a school with minors, there

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-53696079725310264772009-09-25T12:59:00.000-07:002009-12-27T17:21:53.578-08:00

"I learned that making a lot of desserts for a lot of people can be fun." - 3rd period student It was a crazy week. Only 4-6 weeks into school and all the gears are running full speed ahead, you can see the stress in people eyes as they wonder to themselves if they are keeping up and if others know they are behind. I wonder if I have the very same look in my eyes. For me, "When in doubt,

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-87357091522898911882009-09-18T14:12:00.000-07:002009-12-02T12:38:30.300-08:00

So far so good. We have had 4 weeks of classes and even though there are days where things feel a little shakey, you have to keep your sights set on what is going right. Going Right #1: We've had mostly delicious food as a result of our efforts Going Right #2: I am managing to remember students names (yes, it has taken me this long) Going Right #3: I actually get a few smiles at the end of

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-60498114169773863472009-09-15T23:02:00.000-07:002010-01-05T21:19:53.470-08:00

A Super big THANK YOU to these organizations who have believed in us even before we started: Two Small Farms The Kaiser Foundation NOPA restaurant Buchanan YMCA Mo' Magic

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-28639877317959982002009-09-11T11:05:00.000-07:002009-12-17T13:23:20.160-08:00

We wanted to cook so much this week. We started Monday with making the empanada dough (thank you Edible Schoolyard for the recipe) and then we worked on two vegetarian fillings: Sweet Potato with Onions & Herbs Chard with Roasted Corn & Garlic Wednesday's Tasting? Apples & Asian Pears - they wanted to add salt and compare, I was glad for the input. I cooked some of the apples - most

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-32685440016647220932009-09-04T12:42:00.000-07:002009-12-17T13:23:45.179-08:00

Bringing in the familiar and the unfamiliar, we started off on Monday with yeast and "flat bread" dough. There is a great pizza style dough in Jeffrey Alford & Naomi Duguid's Flatbreads & Flavors cookbook, where you can start it and refrigerate it for even a few days and it develops a wonderful flavor. Man, did they attack the kneading part of it! I forget how fast young people can be.

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-38110419219296579692009-09-02T12:58:00.001-07:002010-01-05T20:40:26.045-08:00

I wasn't hired to witness school lunch, but it has become part of my daily routine, a situation I scratch my head about everyday at lunchtime. How did I get here? The principal at this high school worked some serious magic to get me hired by the Career Technical Educator arm of the SFUSD and also get an extra refrigerator and a small convection oven for our vocational cooking

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-26566507288456710842009-08-28T12:33:00.000-07:002009-12-17T13:22:59.572-08:00

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

acravenshttp://www.blogger.com/profile/04766017135809308906noreply@blogger.com0tag:blogger.com,1999:blog-5147571178769101259.post-12641259080012888582009-08-17T21:26:00.000-07:002009-12-02T12:38:58.819-08:00

Stopped by Ida B. today with Greg, wanting his advice on improving the layout of the room. Our timing was impeccable, the cafeteria was actually unlocked. Planning didn't progress far (the layout has already been set for now) but I did get a key to the room, worn smooth and kept shiny by years of use. Stamped K-1. I kind of like that. Kitchen One. So, I missed the boat, the planning of the room

modern cookhttp://www.blogger.com/profile/05719610997898355508noreply@blogger.com0