As we close the chapter on Create-a-Cook’s Summer 2024 program at Central Montco Technical High School, we reflect on the vibrant and sustainable culinary journey our junior chefs embarked on during the "Fields to Fork" week. This final week was a celebration of fresh, whole foods, eco-friendly practices, and the joy of mindful eating.
A Culinary Adventure in Sustainability
Throughout the week, our junior chefs were introduced to a variety of ingredients like Arborio rice, herbs, and an array of fresh fruits and vegetables. Each day brought new flavors and techniques, teaching our young chefs how to create balanced and delicious meals that honor both our health and the environment.
Guided by Culinary Experts
Our junior chefs had the privilege of learning from two exceptional chefs: Chef Jarrett, who led the savory dishes, and Chef Dayvon, who guided the baking and pastry creations. Their expertise and passion for sustainable cooking inspired our juniors to push their culinary boundaries.
Here’s a look at the incredible dishes our junior chefs prepared:
Monday: The week began with a savory and satisfying Corn and Zucchini Fritters, paired with Zucchini Cheddar Scones from the baking side.
Tuesday: Our chefs tackled the art of pasta-making with Cannelloni, followed by a classic dessert of Strawberry Shortcake.
Wednesday: Midweek, they prepared a delicious Chicken Milanese and baked fresh Focaccia.
Thursday: The final day was a perfect end, with Summer Vegetable and Ground Beef Pizza and the delicate sweetness of Pavlova.
More Than Just Cooking: A Lesson in Mindful Eating
"Fields to Fork" was not only about learning to cook; it was about understanding the importance of what we eat and how it impacts the world around us. Our junior chefs gained insights into eco-friendly cooking and the benefits of a balanced diet, all while fostering a deeper connection with the food they prepared.
As we conclude our time at Central Montco Technical High School, we’re incredibly proud of our junior chefs. They’ve grown as individuals and as budding culinary artists, embracing the principles of sustainability and mindful eating that will serve them well in their culinary journeys ahead.
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