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Social Studies
Chefs in Training : Soul Food Classics- Edna Lewis’s Famous Deviled Eggs
Young chefs will bake and cook soul food recipes made famous by influential women. This is pt. 3 of 4. Other classes: Swt Potato Pie/Banana Pudding/Veggie Soup. Join us for fun in the kitchen. Key: African, history, art, culture, black, fun
There are no upcoming classes.
10-15
year old learners
5th-8th
US Grade Level
2-8
learners per class
$18
Charged upfront
Meets once
60 minute class
There are no open spots for this class.
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Description
Class Experience
Welcome to this very special class celebrating influential women through food. There will be a total of 4 parts/classes. This third class will be dedicated to the Grand Dame of Southern Cooking: Edna Lewis’s famous Deviled Eggs. By the end of this session, learner’s will know how to make these tasty appetizers. An adult should be present if assistance is needed using the stove/oven for safety. Students should have some prior basic baking and cooking experience. An ingredient and supply list...
This class is taught in English.
-Make Edna Lewis’s Deviled Eggs -Food Safety -Food Science -Measuring -Baking skills -Learn how to read directions and follow the steps of a recipe -Enriched vocabulary -Improved reading skills -Improved life skills -Develop fine motor skills -Learn social skills -Learning is enhanced by having fun -Learners will demonstrate increased confidence in the kitchen which will help them outside of the kitchen as well.
Hello my name is Mrs. Lisa. I am the instructor for this class. I teach baking classes for the department of recreation for my city to children with ages ranging from 5-15. Over the last almost 30 years I have taught cooking, baking and nutrition education to ages ranging from 2-92 years old, privately and in group settings; in person and virtually. My love for food started out as a child in the kitchen baking and cooking southern classics with my Grandmother. I went to Immaculata University where I obtained a Bachelor’s Degree in food and nutrition science and minored in child development. I am currently working on a Masters in Nutrition in Marketing. Besides a formal education, I’ve also taken a series of culinary classes at the former Le Cordon Bleu-Boston, and many others. Mastering everything from French macarons, to Julia Childs Beef Bourguignon to tamales made from scratch are some of my biggest accomplishments in the kitchen. I own and cook from an ever growing library of cookbooks. Everything that I’ve learned along the way, I’ve shared with others as a food blogger, foodpreneur, educator, recipe writer and more. My style as an educator is to use evidence-based teaching and learning skills to make education fun and interactive. My ultimate goal for each class, is to share my passion and enthusiasm and help learners build their confidence and knowledge base of not just cooking or baking, but the importance of respecting food and food science’s place in the kitchen as well as how we function as humans beings. I love to cook, bake, travel and do anything else that involves spending quality time with family and friends. I am known for throwing great dinner parties. Food brings people together in kitchens and tables across the world. So many discussions happen here, from simple to complex. I've traveled with family all over Europe and the Caribbean and have so many more to explore. I am a wife and mom of 1. Our daughter is a Medical School Student and a great source of pride for us. I’m very proud of my family, my life’s work and seeing the transformation of my students from the beginning of each class or session to the end.
Students are expected to have ingredients measured ahead of class and supplies ready.
eggs herbs mayo vinegar salt/sugar dairy
1 hour per week in class, and maybe some time outside of class.
Parental guidance is needed in assisting the learner in the kitchen as students will be using items such as ovens and other cooking equipment. Parents should be available in case of accidents or emergencies and ensure the learner knows how to properly operate the kitchen equipment. We will discuss safety in class. Outschool policy is that parents remain off-camera and only the enrolled learner may participate. Because of the nature of cooking and baking classes and safety, all cameras must remain on and learner and cooking area must be in focus. Families need to notify the instructor ASAP about any potential allergies. Most times, substitutions can be made for many. Each family is responsible for knowing what ingredients their family can have. Please contact the instructor for any questions. Learners will be instructed in food safety and kitchen safety during class. Check out my schedule for parts 1, 2 and 4 of this very special series celebrating Black History Month
The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock
Teacher
About Me
Hello. I'm Lisa. I love teaching young people how to cook, bake, and have fun doing it. I've been teaching food science for almost 30 years and always include hands on and interactive experiences to reinforce and engage learning. Getting in the...
