Morning Foods classes provide biscuits and scones galore

When you walk through the halls of  ARHS during passing periods, you might see students holding little brown paper bags of freshly baked food and wonder where the food came from.

Culinary Arts and Foods teacher David Jean teaches cooking skills to students of all experience levels.

This trimester, Mr. Jean teaches Foods A, B, D, and E periods.

Mr. Jean’s main goal is to help students to develop “firm knowledge on how to work the kitchen and [provide] food for themselves and their families.”

Though the elective might initially be viewed as easy, Mr. Jean states that it’s not as simple as many think.

“We obviously explore how to cook, bake, and make simple sauces. But we also learn how to measure correctly and most of all, keep the kitchen clean,” said Mr. Jean.

Students excel with certain recipes, while others are unsuccessful. Jennifer Joy, who has the class A period, said her most successful recipe was biscuits. “Those things were mad good,” Joy said. “They were very fluffy and delicious, you know?”

Early in the trimester, students perfected their baking skills. They crafted everything from cornbread to coffee cake.

“If they pay attention and follow my advice, they’re most definitely successful every time,” Mr. Jean said.

The coffee cake is considered the most difficult recipe in that unit. “It’s very challenging to place it in the pan and to layer it while keeping an eye out on the time. Classes can be short for certain recipes,” according to Mr. Jean.

Though Mr. Jean cringes when students leave their kitchen area dirty, or do not listen when he’s giving out instructions on a new recipe, he gets compliments on how great of a teacher he is.

Mr. Jean’s favorite part about teaching this course is that he can share his love of cooking with others. “I really like food,” Mr. Jean said. “I get excited to share, and when I have the opportunity to share a great experience with others, it feels good.”

The school budget for food is around $5,000 for the year, but that doesn’t stop Mr. Jean and his students from using every resource they have.

Mr. Jean encourages students to take Culinary Arts after Foods to continue to advance their cooking skills.