The kitchen at IDEAS Academy might be small, but the conversation, laughter, aromas, and possibilities are large. The Cooking Club meets weekly as part of our after school program, Camp Étude, and they prepare a dish from scratch: lasagna, guacamole, and soups for example.
On February 9th, the club had the opportunity to collaborate with the owner of Black Pig, Chef Rob Hurrie. He candidly shared his professional expertise, tools, and ingredients with IDEAS students, so that they could prepare and taste a variety of brand new dishes:
- Meatballs topped with tomato basil sauce and parmesan cheese
- Flatbreads topped with roasted broccoli
- Fried pork belly topped with kimchi
Throughout this hands-on experience with Chef Hurrie, students improved their knife skills, learned to flip ingredients while sautéing, and gained insight on the differences between curing and brining meat.
Chef Hurrie's passion for preparing good food was evident in the careful consideration given to ingredients and presentation of food that he wanted students to experience. While introducing the ingredients for the dishes that students would prepare, he shared the family axiom, "fat equals flavor." He also illustrated how taste buds respond to acidic ingredients in order to create more opportunities for taste, which was the reasoning behind the pork belly and kimchi combination. "We taste with our eyes first," he added, as he guided students' presentation of food for students, staff, and guests at the IDEAS Academy Information Night later that night.