From Our Garden

We began our second quarter with a small harvest from our garden! Fall flavors with carrots, radish, chives and thyme became chive butter spread on Rize Up Bakery Bread and topped with sliced carrots and radish. We all enjoyed snacking on these while we reviewed our weekly goals and prep list. 

The following week, Azikiwee "Z" Anderson, the founder of  Rize Up Bakery, visited our class to share his story. We learned about his inspiration for baking bread "as a way to channel energy into something healing during the social unrest caused by the murder of George Floyd." His varying flavors of sourdough highlight the many beautiful cultures that San Francisco and Heat of the Kitchen celebrate.

Thank you for visiting and sharing your story with us Z!

If you are interested in sharing your story with our students let us know!

Our students love meeting with & hearing from a wide range of industry professionals.

Ida B Wells' Annual Harvest Meal

Since 1974, our school has had a Harvest Meal celebration before the November break and this year our students began recipe testing with growing excitement for the event.  Juliette (JJ) took the lead for making the pumpkin pie as we all learned that it can be made with squashes other than pumpkin! Students roasted butternut squash for our homemade recipe.

Johnny was motivated  to lead the prep for the macaroni and cheese. He made a bechamel sauce  with two cheeses for the first time and we all confirmed the dish as a resounding favorite.

Johnny is a Q1  student challenging himself every week to learn something new. JJ is also a returning student who is a leading creative for our weekly menus. Both are now part of our Breakfast Club Internship program!

"Im just so grateful to be in culinary." - Johnny 

Internship Update: Breakfast Club

This quarter we have 3 students joining us for our breakfast club internship, inspired by one of our students, Van, who wanted to have better breakfast options before school. Students interested in our internships go through an application and interview process with us before becoming interns, to clarify goals and working expectations.  It is real work with a purpose for their peers.

As a first week warm up, Johnny, JJ and Kimberly collaborated, creating 3 different types of banana bread, served warm to students on Wednesday morning. Our second week had a "toast and jam" theme. Kimberly and Johnny made their own jam or spread and JJ focused on making their favorite shokupan, Japanese milk bread.  We sense their pride in making these delicious breakfast options for students and look forward to the discoveries ahead.

For Students - By Students

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Our program relies on your involvement to create experiences that meet, support

and inspire our youth. Thank you for being a part of Heat Of The Kitchen.

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