Author Archives: teamonkey

Green Light on Dinner Event – May 3rd!

A Taste of the Philippines & Indonesia, April 2012

Imagine sitting down to dinner at a table that runs the length of our school hallway, in one of the oldest schools in our district…

We are very excited to invite you to our first student run “long table” dinner in the heart of our school on Thursday May 3rd at 6:30pm. Work based learning at its most delicious and fun!

We set the price for this multi-course meal at $35 per person and tickets are now available at our Eventbrite page, yes, by advance purchase only:  http://hotklongtabledinner.eventbrite.com,  (sorry, no tickets at the door).  A portion of the event will be tax deductible and the school welcomes additional donations in light of ongoing budget concerns.

The menu?  Farm-centric, local, organic where-ever possible, with some chicken and fish –  vegan and vegetarian friendly, all in an elegant, basque-coursed style. And special-ness! We hope to feature some of the produce growing in our new farm project with NOPA, nature willing.  Come by early and enjoy our annual student art sale, open to the public from 3:30-6pm. Please join us!

Drive

silent cheese tasting

It has been awhile since we’ve added an entry – but the subject of student drive has been popping up in discussions with teachers and industry professionals lately, particularly as we get further involved with job shadows in restaurants and hotels.  There is a lot of resiliency and activity by students in our classroom – that’s the reason many take the class – they are certainly not lazy.

Then put a student in a real restaurant kitchen, without their friends and familiar environment and these days, more often than not, they freeze up.   It is natural to be shy or nervous, but this can take on a different appearance than the jitters – it can look more like hanging back and waiting.  When most chefs see this, they take it to be a lack of initiative, or even care. What is odd is that we in education are seeing this “hang back” across the board more frequently, whether it is a continuation high school student, a comprehensive high school student, or yes, even college students.  It is not necessarily that young people don’t care, some don’t seem familiar with how to display their care. For others,  I wonder if they are numbed with over receiving information  & more ways to distract oneself in short spurts than ever before.  The problem definitely runs deeper than just learning manners.

Do you remember the first job you loved? That fire in your belly excitement?  Why don’t we see this in our students more? And what steps did we take to get enough under our belts to get into that gear?  How do you teach drive?

I try to remember back to where I got my drive.  Trying out various jobs that seemed like good fits (and often weren’t) but I was able to take away something of value from each one.  Building self value while you are finding your passion in those early jobs is in itself an important part of preparing for what happens after high school (and by the way, many high school students haven’t explored their future in terms of their passions – or can get jobs in today’s economy for that matter).

Still, many students make plans without really gathering information first, because that is what is required of them – a post secondary plan. Like a required worksheet, it gets decided without understanding the spark that should have prompted its formation. Planning your future is not a simple formula, but that is the beauty of it too.  It is not going to have all the answers, but it is all about you, it has value and you need to have a sense of yourself before you can make one.

And that is where active practice comes in.  It doesn’t matter what we are doing, many students are so hungry for activity, seeking that sense of self accomplishment again, they’ll jump into washing dishes.  They recognize that it doesn’t matter what we do (washing dishes, really???) it is that we do it the best we can, step by step, all the way through to the last step of appreciating the results that fuels their drive.   The desire to accomplish starts the drive that builds self value, the appreciation of the results cements that self value.

Maybe our earlier generations had this automatically built into our lifestyles, but that is definitely not so today for many youth.  Most of their activities are now centered around technology, where it may be easy to understand what needs to get done, but harder to feel the accomplishment from doing it.  I don’t think technology can teach drive, no matter how well structured, you have to obtain a tangible sense of self accomplishment before you can build enough self value to have your own drive.

From the inside out

wonton soup, baked lumpia, potstickers, bao

My favorite class with our students is our silent class.  Music + lots of handwork like folding = self accomplishment. Students don’t think they are going to like working without talking to each other, but after awhile, all of a sudden we are working together seamlessly.  Flow. Fully Alive.  There are many terms for this. This week in about 30 minutes per class, we folded over 400 dumplings (4 different kinds). Wow.

The bigger wow is for them is when they begin sensing that learning isn’t all about being given doses of information to digest through powerpoint presentations and lecture, from the outside in – learning happens much more quickly when it comes from the other direction -from inside the student outwards, from the inside out – and it is a lot more interesting and satisfying.

Now some people might tell you that we can’t regularly teach in this way – particularly if you have more than 8 students per adult, it is extremely difficult and requires a lot more preparation.  They might also tell you that the teenage brain doesn’t have that kind of wiring quite yet – that the synapse development, connecting our brains many file boxes, sparking the “go to” not the “receive from” is just starting to happen.  Still, I see my students being pretty resilient, and snapping to this quickly.  It could be because the desire to work and work around our common element – food – is also there. But it is clear that working in this way is a completely foreign feeling to them, and at the same time, it feels right.  95% of my students want to work silently more and build this focus and awareness.

There are other factors too. Life is hectic, noisy and distracting.  But we need to share experiences more with our students, not just talk about them to our young people and expect them to understand. We need to practice how to access this awareness and choice so that they use it to learn anything – from the inside out.

Supply chain.

This is not a great picture, but it proves another point.  There is a difference.   What used to seem the best option, now doesn’t seem so best anymore.

Our two classes made chicken broth the exact same way, but one class used organic chicken, the other used “air chilled” but not organic.  The chicken was bought the same day from the same place and made the next day.  Which would you rather use? (the one on the left is the organic chicken).

Lets look at a bigger picture – if you’ve walked into the newly remodeled Whole Foods lately, you will also notice that the produce section has changed.  Maybe this isn’t a fair time of year to comment (almost halfway through February), but almost everything didn’t have the farm details, because most of it wasn’t local.  Most also was not organic, and there was no chard, which is one of the local crops that should be easy to get.  Maybe I just happened to be there at the wrong time, but it does feel like the supply chain is changing – again.  This has happened to some of the most well meaning restaurants also, it is hard to get large quantities of local, sustainably minded food. Its a constantly changing situation because of so many different factors, that in the end, simmer down to profit.  Everyone has to make a living but I want to be able to make honest choices.

So, my vigilance is renewed: read labels, read labels, read labels.  And go to the farmer’s markets for everything without a label.

Garden Magic

This is a super cool project that is suddenly happening:

  • Take one fabulously sustainable & deliciously friendly restaurant (NOPA) with many caring employees;
  • Add in a nearby high school in need of care and community (Ida B. Wells);
  • Sprinkle with super-kind restaurant owners and garden loving administration;
  • And dig and plant and water.

This is so new, many of our students aren’t aware of it, or the amazing potential for all of us to grow and connect.  We are looking forward to getting more involved in the weeks ahead.  NOPA, we may be speechless in our appreciation at the moment, but get ready for some fun with us in the future!  Thank you so much for your efforts!

Welcome 2012

The second week of the semester and our classes accomplished!  We gave ourselves a new challenge, supporting another high school’s big event: the Washington Exclusive Fashion Show, held on Thursday January 12th.  We made over 250 packaged items for them to sell – and what a success!  Not only did my students work hard, with less than 4 hours of experience each, but the Washington High School students were instantly proud to sell the items, and jumped at arranging the refreshments on their tables.

With Friday remaining for ourselves, we opted for a class favorite, making and eating sushi.  The last three pictures show our work on inari sushi, maki sushi, even a mochi tasting.  Impressive moments when new students got the hang of using sushi mats after returning students helped show the tricks they had learned last time.

Next week?  To be discovered!

Thanksgiving Bliss


Thanksgiving Bliss = preparing and serving a Thanksgiving meal to 200 of our closest classmates and teachers, most of whom I have a feeling skipped breakfast.  But it was a special moment to watch our Culinary Arts students roll with the last minute changes and crowds of people wondering what was going to happen next. Lately I’ve been noticing this “what will happen next state” as not only the justifiable state of mind of a teenager, but also the state of mind for most of us in today’s world.  Adaptability is now more important an attribute to have under one’s belt than ever before.  Our Culinary Arts students showed how well they can adapt, and with eagerness.

Some quotes from them as they were serving:

“I want to do this for real”

“I love the smiles from people when you give them something good to eat.”

All that and more. There was a great write up in the San Francisco Chronicle about our program – THANK YOU EVERYONE who helped make that happen!  As a result, we are now getting an increased interest in our job shadowing/ internship program from restaurants, hotels and caterers, which is very exciting.  Now if only we can adapt as quickly as our students!

 

Time For Clams

 

This has become a favorite menu. The students love learning about how to handle live seafood (here, a good clam vs. a bad clam – and how to figure this out while cooking) and also, how to feel proud of making such simple creations.  Many students took pictures (and then washed their hands again).  And the desserts?  They were all good clams.

 

 

 

Our students are eager for our job shadows to begin – we are almost ready!  If you own a food business and are interested in participating, please see our employer interview under our Business Owner section.

 
 
 
 
      MENU 
Clam chowder
Magdelegna’s Salad
Cheese Biscuits
 
Honey Tuile Clams
with Lemon Mousse & Strawberry Sauce