The Culinary Arts classes in the Family and Consumer Sciences (FACS) department at Normal West Community High School connected with their school community by inviting “guest chefs” to take over teaching for a day.
Various teachers and student-led groups demonstrated their culinary skills by sharing their cultural dishes with students.
FACS teacher Margaret Lehr, came up with the idea to invite teachers as guest chefs into her field because she “thought it would be fun.”
On Thursday and Friday, Nov. 21-22, West FACS teacher, Jackson Suddarth made dough ornaments, Shawn Beaty made chili, Patty Saal made chicken and noodles, Val Higby made German schnitzel, Haliegh Marriot made peanut butter pie, Dave Lehr made Army MREs, Val Walker made jerk chicken, and students from the Asian Heritage Club made dumplings and fried rice.
Lehr attracted a large variety of presenters by offering them the “opportunity to try something new [and] share their knowledge of cooking.”
“Students [got] to see their teachers in a different light,” remarked Lehr.
Culinary students also got to learn from teachers they may not have had in their regular schedule.
Senior Ricky Lesney was impressed by Dr. Walker’s personality during his presentation of Jamaican recipes.
“Something about his teaching style is different [because of his] overall personality,” Lesney explained.
However, not every guest was able to adapt as quickly as Dr. Walker to command the 25+ group of students that a lab-based class holds.
Lehr clarified that “it was challenging when all the students were engaged at the same time, and the guest was still trying to instruct.”
Although, being able to try the foods as they were making them was a large bonus.
“Culinary students are always excited to eat, and kids were asking for seconds,” Lehr added.
Lead instructor of Asian Heritage Club, junior Ayushi Patel, experienced some challenges instructing her peers for the first time, but she was still able to “have fun.”
“I usually work by myself, so it was interesting to see how the groups worked together in lab,” Patel noted.
To command the large space, “you have to project your voice when students are working”, which was a new experience for some guests.
The chefs tried to inspire their short-term students to make a new dish at home. Many students asked instructors for a recipe or where to buy more specialized ingredients like wonton wrappers.
“We picked easier foods that we hoped people would be able to recreate at home,” Patel stated.
The most exciting presentations for the students across the two days were the ones that had “hands-on involvement” where students got to learn and create at the same time.
Lehr believes “this experience helped broaden [students’] exposure to a variety of foods and skills.”
“We always hope that [students] learn the importance of trying new things.”
Since students at West all have varying degrees of experience in the culinary world, the FACS classes provide kids with the basics they need as they grow into adulthood.
“I feel like all of the tips, tricks, and skills that they learned and used during these presentations are ones that they will continue to use in their future cooking experiences,” said Lehr.
“I learned a lot about measurements and different techniques like how to knead,” junior Jaden Dean shared.
The demonstrations gave the viewers valuable insight into the “wide variety of backgrounds” of staff and students at West.
FACS teacher Ashley Young, was also intrigued by the “other hobbies and interests” her colleagues are passionate about.
The guest chef invitation was a “unique” event that the culinary arts classes hope to “continue in the future.”
Guests were challenged by stepping outside of their day-to-day routine to cook at school and students got to explore the different practices of a lifelong skill.
