Special Visitor - Food Preparation

Last Thursday, Teresa Foster (Benny's mom) spent the afternoon working with RiverRun's young chefs.  The students were divided into groups - entree chefs, vegetable chefs, pastry chefs, and dining room manager and crew - and were given responsibility for the different aspects of Friday's Thanksgiving-themed community feast. 

The children worked in stations preparing the food that would ultimately be served the following day. 

They began by going over the many tasks that needed to be accomplished and by talking about different types of knives, their purposes, and how to use them.

 (In this second knife picture, the use of a steel is being demonstrated.  Ask your child if he or she remembers what a steel is used for.  Hint - it is NOT for sharpening a knife.)

The vegetable chefs' station. . . 
LOTS and LOTS of washing and chopping - they did great! 
(Talk to your child about why we left skins on the cucumbers and potatoes.)

The entree chefs prepare to cut up their two humanely-raised hams while one of the pastry chefs waits for her group's coconut to finish toasting.

  One of the two pastry chefs' stations - working on the no-bake peanut butter bar dessert under the direction of Sous Chef Mary Kaye.

(Ask your child what tool was taken from the toolbox and used for the kitchen and ask how it was used.)

 

The work continued Friday morning as the entree and vegetable dishes were assembled and cooked, the desserts finished up, the rolls counted out, and the dish cards made.