We hope this newsletter finds you well, we are off to a sweet start of the year!
Already our first quarter is finishing up and we want to share our pride for our students.
Back To School Night with Strawberry Mini Cupcakes
Back to School Night on September 17th was a blast! Our entire school community gathered, enjoying dinner hosted by our friends at Blue Iguana (Iguana Azul).
Dessert was led by two of our culinary students Jayla Z. & Jasmine R., who drove our class efforts to make cupcakes for all. Success!
This quarter has also been notable in that all of our students were new to the idea of having a culinary themed work readiness class in their daily schedule.
“I love working on a team”
We are experimenting with time lapse video to give readers a sense of how much teamwork is needed to put together, sit down and enjoy a meal.
Visit our instagram here for a glimpse!
Our first stop was Bernal Cutlery on Valencia Street. Students learned about knife sharpening techniques from the experts! Then they were invited next door where we saw knives of all shapes, sizes and prices.
Students were intrigued by knives from Tkukasa Hinoura, a third generation knife maker.
At Good Good Culture Club on 18th Street our students sat with the chefs of the restaurant in their official Pre-Shift which reminded us of the pre-shift that we have everyday in class to review our plan for the day, just like professional kitchens. The chefs invited the students to help pick herbs while asking questions about the chefs’ experience in the restaurant.
Chef Kevin then demonstrated one of their most popular dishes – crying tiger shrimp – which students loved tasting.
We had just made a Vietnamese inspired menu the previous week, so seeing a Vietnamese & Laotian influenced menu in a restaurant was very exciting.
This quarter is finishing up very soon! And one of the best signs of engagement is the amount of interest building for our Breakfast Club Internships, which start mid-October. Many students are interviewing this week, excited for the chance to work with us in a part time working capacity, planning and prepping additions to our school breakfast once a week.
We are excited to see (and taste) what they create.
