There was a lot of excitement when the chef set up his "mobile kitchen" in the classroom. He had an assortment of fresh herbs, spices and condiments on the table and a bowl of fresh broccoli, carrots and oranges as well. The kids gathered on the floor, and Mark began the cooking class. He passed around spices for the kids to smell and asked the students what ingredients they would like to add to the broccoli. Next, he called for volunteers to help measure, stir, squeeze, and grate. Within an hour, the dish was complete and everyone got to sample it.
Here are some of the comments I heard:
You're the best chef ever!
I can't stop eating this!
Can we have seconds?
Everyone tried it, but two. As Mark was finishing up, he asked the kids what we should call it. They came up with "Broccoli Surprise." And that is what will be served this Thursday, October 21st in the cafeteria for our second Farmer's Choice selection of the year.
Studies show that kids that actively engage in cooking are more likely to try new foods. Observing the enthusiasm of the students, I understood why hands-on experiential learning is so important in education. It was empowering for the students to work side by side with a professional chef and help create a recipe that they can proudly take ownership of. And best of all they will tell all their school friends on Thursday to try the "Broccoli Surprise" because they were involved in making it.
Make sure you remind your kids to buy lunch on Thursday! And remember, if they don't like the meat selection or are vegetarians, they can order a la carte.
Next month: Pumpkin!
Next month: Pumpkin!
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