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!
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 at the beginning of the quarter. I love how the students really do seem to know what the next step should be.
The next day went well, as we rolled and steamed the buns (filled with a mushroom/tofu/ginger filling). They rounded out our “Pacific Rim” meal:
|Chicken Adobo over Rice, Sauteed Choy with Peppers, Steamed Vegetarian Bao, Individual Egg Custards|
More soon, as we get into the fourth quarter there are several projects ahead beyond our classroom cooking that will be fun to share!
Then came the next question, as we were plating: What does “garnish” mean? So we got into garnish.
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)|
|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 = delicious: chicken sausage meatloaf, salad, leek & potato soup, banana pudding with home-made vanilla wafers|
…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, rather than applying one’s self to the task on hand. This is a default human tendency in general that I’ve seen in some of my most qualified new employees too.
In the workplace, conversation and communication can be two very different things and we were struggling with how to teach this in an active classroom (with sharp knives and hot surfaces). Requesting students to read a prep list wasn’t the answer either. Not only that, what if our students started asking questions non-stop while on a job shadow in a restaurant? That would not work.
So one day this week, we had a silent class. To make it more playful, we added music (thank you Greg, for the great playlist) and had a few instructional tent cards to provide lead in. We kept the tasks simple and safe, rolling dumplings, and were amazed by the efficiency and togetherness that the students created.
|Thank you to our student A. M. for his photographic talents!|
“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!”