The four trays of cupcakes that are over there,
let's get those spread out here, then I'm
going to have him get the frosting in this
because I need the mixer for another group.
It started with them asking me if I could
turn the cafeteria into a classroom.
The school's been very supportive, we've had
a lot of top down support for the program,
the kids feel it, I feel it.
It's been awesome.
So, let's wash our hands, let's get ready
to work with food.
We've created a curriculum from scratch.
So, a lot of it comes really from what I brought
from the industry, how I taught my cooks.
I like how Mr. Foster teaches us all the things
you don't know about cooking, like safety
procedures, barriers such as gloves, I'm wearing
right now.
We're going to cover food safety extensively.
We talk about kitchen safety, all the features
of the equipment, and then they get to knife
skills.
Now just to let you know at some point I hear
the, "I never want to cut a potato again,"
that's not today.
We're only day two guys, don't go out on me
just yet.
At what point am I going to grade on how fast
you're cutting?
Never.
I do not grade on speed.
By the time they're done, their knife accuracy
is restaurant expectations.
Every new menu brings a variety of things
to teach.
Yesterday the boys made toothpick skewers
with tomato and olive.
I really pushed in the beginning, I want an
application.
We're not just going to make food for us in
class.
The district supported and paid for us to
get a catering license.
So we have quite a few opportunities with
district meetings and different events where
they might come for a food tray or snack tray
or veggie trays and that kind of thing.
But the catering really gives them a chance
to experience a high quality level of professionalism,
service.
Usually the kids that experiment with it,
they find out that they're part of something
that's really successful.
I'm always going to encourage the culinary
arts career, but I'm also going to encourage
them to follow their passions.
Cooking isn't always the passion but it is
something that will get them from point A
to B at some point in their life.
I like to cook, I grew up in that environment
and I really like this class setting and I
already work in a deli.
I get students that come in all the time,
"Mr. Foster I'm working at this restaurant,
I'm working at this restaurant."
Or, "I cooked dinner with Mom last night and
I showed her how to do it right.
And I'm like, oh no!
So here's the deal on the pastry bags, these
cannot go in the dishwasher.
This is a restaurant employable skill class.
We push high expectations, so when they put
my class on their resume, I want it to mean
something, not only for them, but for the
employer.
