This coming week, I am taking my culinary adventures to a whole other level: I am cooking with middle schoolers.
I’ll be spending time menu planning, ingredient shopping, recipe testing, and cupcake competing – which is not at all unlike my usual cook’s life, except for the cupcake part – with 25 or so 10-12 year olds. It sounds scary, typed out like that, even said out loud to my friends, but in all honesty, I’m really, really excited about doing it.
We’re kicking off our week with a trip to the Piedmont Triad Farmers Market tomorrow, and later in the week we’ll be visiting the Old Mill of Guilford and Homeland Creamery, too. We’ll be making bread, cupcakes, cookies, smoothies, salsa, guacamole, and quesadillas, plus whatever else the kiddos come up with. At the end of the week, we’ll have 70+ covers to serve as their parents & families come for lunch, and they’ll go home with their own homemade pasta and tomato sauce, as well as a cookbook of all the things they’ve made all week.
Yeah, no pressure. Eeek.
But in truth, I’m super-excited to haul my kitchen gear over there, put on my chef jacket and get these kids cooking.