A Peek Inside a Cooking Matters for Teens Class
Posted by Brittany Crump on Monday, May 16, 2011
Editor’s Note: Cooking Matters, Share Our Strength’s nutrition education program, helps participants learn how to select nutritious and low-cost ingredients and prepare them in ways that provide the best nourishment possible to their families. Brittany, an AmeriCorps volunteer with the program, shares her experience in the Cooking Matters classroom.
It was on a recent Wednesday afternoon, at a middle school near our St. Louis office, that we gathered for our sixth and final Cooking Matters for Teens class. The previous 5 weeks had been filled with discussion of the food pyramid, whole grains, healthy beverages, grocery shopping, different types of fat, and much more. Through the weeks, the teens had prepared several delicious and nutritious recipes and learned the importance of a variety of basic culinary skills and the term mise en place.
As a part of the course, the teens participated in the Extreme Food Makeover Challenge. They were split into three groups and worked together to makeover a meal to prepare on the last class. When the ground rules of the competition were laid out, mouths dropped to the floor as the participants learned they were not only going to makeover their favorite meal, but also make it from scratch. Throughout the course they were encouraged to incorporate what was discussed in class into their recipes: baking instead of frying the food or adding a colorful selection of fruits and vegetables to their meal, etc.
For week six, we had nine teens in class and nine recipes to make! My co-worker Kayla, our nutrition instructor Mary, and myself set out all the food that the participants would need and let the teens do the rest. To be honest, I began wondering if it was even possible to let nine teens, most who were foreigners in the kitchen just six weeks ago, prepare nine recipes in an hour by themselves and then present their meal to a panel of judges without burning down the school or a massive food fight breaking out in-between. However, within five minutes of the competition beginning, I thought I was watching an actual iron-chef competition. The rivalry was fierce and the teens were reminiscent of professional chefs.
Before we knew it, the judges, a selection of teachers from the afterschool program, had entered the room. I saw the panic on the teens faces as they began to add the finishing touches to their dishes. Despite the last minute anxiety, they were able to pull through and finish all of their recipes! First up to the judges’ table was Chefs Squad. The judges asked questions such as, “What elements make this meal a healthy alternative meal to your original meal?” and “How many food groups are represented, and how many colors of fruits and vegetables are represented?” The Chefs Squad answered with confidence, reflecting on what they had learned during the course.
Chefs Squad made delicious stove-top lasagna, a mixed-green salad topped with homemade creamy ranch dressing [recipe below] and homemade croutons, and a refreshing grape fruit soda with slices of frozen oranges. Yum!!
Next up were The Veggie Busters who whipped up a wonderful light version of Fettuccine Alfredo with broccoli, whole-wheat bread sticks, and homemade ice-cream in a bag topped with strawberries. Look at those smiles!
Last up was the Just Us! Do FOOD Justice who prepared Chinese Veggies and Rice, chocolate cupcakes, and a delightful fruit smoothie (all Cooking Matters classics). Is your stomach growling yet?
While watching each group present, I began to get teary eyed and had the warm-fuzzy feeling that parents get when they see their kids accomplish something great. A common question I get from others who are curious about what I do is whether or not our program is effective. Watching the teens not only prepare their meals, but also answer tough questions from the judges with such ease and confidence was proof to me that Mary, Kayla, and I had done our jobs.
The judges deliberated and awarded each team with either Best Presentation, Most Nutritious, or Most Creative Cooks, with the final award of Top Taste the coveted prize. When the judges presented Top Taste to Chefs Squad, both girls screamed, and one girl proceeded to jump in the air and fall on the floor with excitement!
In the heart of the most dangerous city in the United States where more houses are torn down then built; liquor stores are common on corners; funding for home economics, art and music programs is non-existent; and decent grocery stores are far and few between, it was not only great to see teenagers learn how to prepare nutritious and healthy meals for themselves and their families, but also take pride in what they were able to accomplish in the kitchen in such a short amount of time. Because of the partnership and dedication of Operation Food Search and Share Our Strength’s Cooking Matters program, we are one step closer to the goal of No Kid Hungry by 2015.
Creamy Ranch Dressing
(More recipes can be found here at the St. Louis Cooking Matters Blog:
Ingredients:
- 8 oz light sour cream
- 1 clove garlic, minced
- 2 Tablespoons red bell pepper, minced
- 2 teaspoons vinegar
- 1 green onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon dill
- 1/4 teaspoon black pepper
Directions:
Whisk ingredients together in a small bowl and refrigerate until ready to serve.
May 16, 2011 | 2 comment(s) | Tags: Cooking Matters, recipe, teenagers
Comments
2 reader comments so far.
Brittany - Wow! These teens can cook - thanks so much for guiding them on their path. Thanks for sharing this wonderful story!
Posted by Janet on May 16, 2011
Learning how to cook is as basic a skill as learning to tie your shoe. Great job at engaging these kids to learn healthy habits they will carry with them throughout their lives and hopefully teach and influence others. Very encouraging - I would like to see if there are programs like this that exist in Portland Maine and become involved.
Posted by Chris on May 17, 2011
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