VALDOSTA — One may wonder how to connect a children’s cooking and etiquette class? Teacher Pat Cordova uses the meal to bridge the gap.
This past week, several area youngsters met in the kitchen of the Annette Howell Turner Center for the Arts for these summer classes.
They spent mornings cooking. One day, the youngsters learned to make meatballs and sauce for spaghetti. Another day, they prepared baked chicken fingers and monkey bread. They baked sweet potatoes. They created desserts and fruit smoothies. Cordova taught youngsters the basics of the kitchen, while she and adult volunteers such as Careen Shapiro handled the stove and oven.
In the afternoons, the same youngsters learned lessons on proper etiquette. How to properly sit. How to shake hands.
But what better place for cooking to meet etiquette than at the table?
That’s where Cordova made the transition from the morning’s lessons in cooking to the afternoon’s course on etiquette.
As the youngsters sat to eat each day’s creation as their lunch, they learned proper table manners and etiquette. A meal is a good starting point for proper manners.
For both subjects, Cordova usually told the youngsters what to do first rather than letting them experiment.
“I suggest they try it this way rather than playing with the food,” said Cordova, easily referring to either cooking or etiquette with this comment.
This is Cordova’s fourth summer teaching this week-long class. Students range in age from 8 to 14 years old.
Already, last week, halfway through the class, some students were applying what they learned in the class at home.
Since starting the class, Matthew Gerber said he began setting the table at home. Kelsie Strauch said she had made a lemon-meringue pie. Megan Webster said her parents said, “cook,” and she prepared pork chops.
Zack Johnson should be ready to make meatballs as he explained the process for a visitor: Mix the meat and various ingredients; roll the mixture into balls; saute them.
Each day, youngsters took turns preparing desserts. Edie Copeland placed sliced strawberries into the cake cups for strawberry shortcake.
Each year, Cordova seeks a menu that represents something each youngster likes. But when dealing with children and food, finding something that every child likes is difficult.
“I insist that they try everything we make,” she said. “At least a little bit. Just one bite.”
This year’s students included Emma Kieselhorst, Will Jones, Megan Webster, Allie Holt, Caroline Langston, Matthew Gerber, Catherine Gerber, Edie Copeland, Zack Johnson, Chandler Call, Sarah Kate Call, Kelsie Strauch, Kylie Smith, Emma Martinez.
