What do you get when you throw five curious, do-it-yourself kids into a kitchen? While your instincts might say a mess, this is far from the case in The Hungry Oven kitchens. There they are taught to not only cook like chefs, but to clean like chefs as well. I saw and experienced this first hand last week as I was treated to a four course meal by five students of the Hungry Oven Cooking School.
With help from Chef Dahn, Gus, Daniel, Bridget, Aria and Harry diligently seasoned, steamed, cooked, baked and garnished each dish with a smile on their face and a team attitude.
“Okay guys looking good, we’re right on time. Great job staying on schedule.” Chef Dahn said with a proud look on her face. “Wait, we’re on time? How can that be? I’m cooking!” Harry said with a chuckle.
Since timeliness is key in cooking it was important that each child cooperated with each other and completed their duties on time; they did so with flying colors.
The dishes prepared that evening were served with Sangria with fresh fruit and frozen grapes as well as San Pellegrino.
Crudite with cooked Moroccan hummus, and grilled flatbread
Cooked Lemon Confit atop a Moroccan Couscous Salad
Tabouli Casserole with artichoke hearts, bulgar wheat and chickpeas
Egyptian Orange Cake with whip cream and orange garnish