Kitchen As A Classroom
– Joe Kling
The need for food is one thing we all have in common. What is available to us and how we prepare it is unimaginably diverse. As a volunteer chef at Mentoring Plus, I am extremely fortunate to have a full featured commercial kitchen available to prepare, cook and clean up after meals I serve on our youth program nights.
I am constantly learning about new food prep techniques and recipes. Cooking for large groups is not easy, especially teenagers. It takes planning, discipline, and stamina to ensure there is enough food for everyone, without an abundance of waste, while working on a tight budget. I also have to remain aware of any dietary restrictions in our groups. Some of our guests eat vegetarian, so I always try to have something on the menu for them. Often I cook extra portions of the meal, as I know some of our youths may not have much in their refrigerators at home. Some youths also have siblings who are not in our program, and wish to share the bounty with them. Preparing extra portions always goes into my planning.
You must have an itinerary and order of steps to ensure everything in the meal comes together just in time for meal service. It is always a highly orchestrated process.
I became certified as a Commercial Kitchen Food Manager. This gives our organization confidence in food handling safety and sanitation.
Occasionally I prepare dishes that our youths have probably never tasted before. I encourage them to try it. If they don’t like it they don’t have to finish it. I always have a backup option for them, to make sure no one goes away hungry. More often they discover a new taste and broaden their palette. Learning about new foods is a fun way to teach our youths about trying new things and how other people feed their families.
Our youths are learning manners of taking proper portions to ensure everyone eats before coming back for seconds. I love it when they come back for seconds. They’re also learning how to clean up after themselves and leave things in good condition for others following them. These are all life lessons that will serve them in the future.
In previous and current groups I have come to meet youths that are interested in pursuing cooking, either as a career or just for pleasure at home. We share recipes and techniques, and report back on our latest experiences. These interactions can create a bond that lasts long after the meal is finished. Sharing my enjoyment of cooking with young people makes me happy and lets me know they are curious about their world.
