First grade is an exciting year in Seed-to-Table class because it's time to start chef training. Just like grown-up chefs, in places like the White House, our little chefs tend a garden and harvest fresh produce to bring back into the kitchen to prepare seasonal dishes. This past month we picked, prepared and tasted basil (pesto) and other herbs, blackberries (frozen yogurt), Swiss chard (sauté), summer squashes (crisps), and tomatoes.
Working in the kitchen also requires learning some professional skills. So far we have learned how to stand straight at the counter "like a professional," how to correctly wash our hands, and how to put on our uniforms. We've learned to stir and whisk and how to coat something in breading. We even learn culinary French, words like sauté, chiffonade, and mise-en-place. Soon we will begin our knife skills training using our child-safe nylon knives. It's bound to be a delicious year in Seed-to-Table at ECC.
For more information, contact MRH School District at (314) 644-4400.