Since January, I have been teaching a cooking class elective at Sahel Academy. I've enjoyed spending time with my 12 future chefs. They work well independently. I had them a recipe, give them a few pointers, and they make it happen. We haven't had any total failures or inedible food.
We have stuck with basic cooking...nothing gourmet or fancy. Just good stuff you'd serve on a daily basis. In fact, aside from the lime meringue pie, all the recipes were tried and true family favorites.
We have made breakfast foods, appetizers, soups, beef main dishes, chicken main dishes, tuna main dishes, cakes, and pies. Everything we made was devoured at the end of class.
Last Saturday, the 17th, we put on a dinner for the students' parents. Their were three students in the dorm who I let invite their favorite teaching staff member.
The Thursday before the dinner, we made as many things ahead of time as we could. Then the kids came in at 9:00 Saturday morning and we worked hard until 12:00 when the parents arrived. Our menu was:
Appetizers: Cheese Ball and Crackers and Miniature Spicy Meatballs
Soup: Pumpkin Soup
Salad: Green Salad with Ranch or Italian Dressing
Main Dish: Honey Baked Chicken with Rice and Parlsey Carrots
Bread: Poppy Seed Muffins
Dessert: Pineapple Upside Down Cake
The kids said the parents looked surprised when they came in. It looked like they had expected spaghetti or tuna sandwiches, but instead they got a full five-course dinner. My 12 looked very professional in their black and white outfits and their polite manners. I was very proud of them and each one earned an A for this class project!