In this week’s adventures with my Girl Scouts, we went on a field trip to the Charlottesville Cooking School where they earned their cooking badge. They have been looking forward to this for months, having asked for a lesson at the school back when we planned the year together back in September.
In my five years as a troop leader, I can count on one hand the number on meetings I’ve handed off for someone else to plan. This was one of them. I knew we were in good hands with Martha – she’s been a troop leader herself, she’s worked with them in the past having assisted when we worked on our Small Business badge last year, and as the mother of one of their schoolmates, she knows most of the girls fairly well. After setting a date and telling her what time we could get the girls to the school, I left everything else up to her.
With corn starch as thickener.
One used white sugar in their pudding, the other used brown sugar.
Up next they worked on some knife skills.
Martha encouraged the girls to try using the longer bladed chef knives, walking them through the proper techniques. Some of the girls were definitely nervous about it, but they all tried it. Two of them switched up to smaller paring knives, but one of them realized the bigger knife was easier and went back to the longer blade. I knew she’d come around. (That child in question was mine.)
As I hovered about taking photos, the girls reminded me of lessons they had learned in their photography lesson last month. “Take them from different angles” I love watching their knowledge come together.
I didn’t learn the menu of the class until the morning of. I wondered how the tofu was going to go over – some of them can be picky eaters. They were all extremely polite about and some of them even liked it. I’ve noticed kids tend to be a bit more open minded about new foods when they learn to cook it themselves.
Which I call complete success.