Kids don't know how to make delicious food for themselves — or for others! Instead, we "feed" them: culinarily, our schools guide children into a learned helplessness. Meanwhile, commercial food scientists develop ever-more-brilliant recipes for hooking children into less-than-healthy fare.
At the same time, the act of making food can be incredibly educational: cooking, baking, and eating can provide questions of chemistry, biology, physics, and culture.
Our basic plan:
Kids cook their own lunch.
We can start with simple (but delicious) dishes — easy soups and breads — and gradually move up the ladder of complexity until students are routinely creating complex dishes — like "Stir-Fried Asparagus with Shiitake Mushrooms" and "Quinoa Pilaf with Herbs and Lemon".
Kids will get experience in setting up a kitchen, cooking the food, cleaning up, and devising a shopping list.
They'll also get experience in enjoying food — not just wolfing it down, but in savoring it, and critiquing it. (At some point, a heated argument will break out as to whether the dish needs more or less tarragon. At that point, we will know we have succeeded!)
We'll encourage kids to ask scientific questions about what's happening to the food as they cook it — why are parts of the egg different colors? Why's the albumen turning white? Now why is it turning brown?
We'll also encourage cultural questions about the food — where does this pho recipe come from? Does it have anything in common with the other Vietnamese dishes we've cooked? Where is this chili pepper native to? (Hint: not Vietnam!) How'd it get there?
Kids will gain competence (and ultimately mastery) of one of the most fundamental skills: making food that nourishes and delights you, and the people around you.
Through this, kids will raise questions about chemistry and culture that can be investigated in other parts of the school day.
If you walk into our classrooms, you might see:
Kids measuring, chopping, stirring, planning, and cleaning. And eating — delighting in the food they and others have made, and making plans to make it even better next time.
Some specific questions:
- This is a situation in which fine-tuned mastery is key — and in which badges seem the natural measurement. Should we have cooking badges for each kitchen skill? (E.g. a badge for dicing, a badge for slicing, a badge for properly washing a pan, a badge for roasting garlic, a badge for leading a team of people through a complex soup, a badge for properly setting the table, a badge for making a grocery list…)
- Should we have a test for each badge?
- How should we rotate the roles? For example, should a group of students spend a week on prep work, then a week on cooking, then a week on cleaning up?
- Should teams of students stay stable for a semester?
- What food restriction issues should we be prepared for?
- Should we ethically source the food? (I'd love to be able to visit the actual farm, so the students can see where their food comes from.)
- What specific skills should be on our list for the first year? (E.g. slicing, dicing…) Where do we learn the Official Best Way to learn these? (YouTube? A book like The Professional Chef?)
- What specific recipes should we tackle the first year?
- How much time will this take at the beginning of the year? How much time will it take by the end of the year, as kids get more accomplished?