What I Learned About Cooking from a Middle School Cooking Competition

A middle school cooking competition at Griffiths Middle School in Downey, California, showcases the culinary skills of 12- to 14-year-olds. The school introduced its culinary program in 2016 as part of its career technical education pathways, which include 24 different tracks such as welding, biotechnology, and food science. The students participating in the competition are not necessarily interested in pursuing a career in culinary arts, but rather see it as a way to bond with their families or develop life skills. The curriculum starts with the basics, including washing dishes, sweeping the floor, and wiping down counters, before moving on to more complex cooking techniques. The students are taught by Kim Silverman, a former instructor at Le Cordon Bleu, who has adapted her teaching style to accommodate the needs of middle school students. The competition involves preparing macaroni and cheese dishes, with the students demonstrating their skills in teamwork, nutrition, and creativity. The students have learned to work together in the kitchen, sanitizing their space and cleaning as they go, and have developed an awareness of foodborne illnesses and informed food choices. The winning team, coached by Silverman, prepared a lobster macaroni and cheese dish that impressed the judges. The competition highlights the value of teaching cooking skills to middle school students, not only for their future careers but also for their personal development and well-being. The experience also serves as a reminder for home cooks to prioritize kitchen sanitation and to make cooking a shared and enjoyable experience.