Our mid-January rain brought about a spurt of growth for our Gardens of Hope. Herbs and vegetables responded with a great harvest to be enjoyed by students, affording them mixed bags of food to take home.
In our classrooms, “How to Think Like a Chef” was a perfect way to illustrate ways topick your yield and turn it into something delicious. Students really enjoyed putting on their “Chef thinking caps” to participate, sharing some very sophisticated and well thought out answers. Great topics explored included: What is a chef and what is their “process”, safety techniques in the kitchen, tools of the trade, types of cooking, and what one can make with items from YOUR garden herbs and vegetables. Items picked from their garden were incorporated into the lesson, enhancing some of the dips we brought to be enjoyed, along with dehydrated chips and veggies.
Please click on this link to implement and share our curriculum’s “Think Like A Chef” module.
