A culinary program at Assumption College Catholic High School. (Amy Dodge/CBC)
Not every high school student is adept at breaking down a whole chicken or creating stock from vegetable scraps. However, at Assumption College Catholic High School, students enrolled in the culinary program are gaining valuable skills in preparing delicious meals while minimizing kitchen waste, a particularly relevant skill given the rising cost of food.
The program, which began last year, involves the students cooking for the school's cafeteria. Grade 11 student Yakhin Abdulmoula emphasized the program's focus on reducing food waste, ensuring that even vegetable and meat scraps are utilized effectively.
For a reasonable price of approximately $6, the students serve a complete meal to their peers, such as whole wheat pasta with marinara sauce and whole wheat garlic bread. This initiative has been well-received, providing an enjoyable dining experience for both the servers and the student body.
Diane Nehmetallah, the teacher and chef leading the program, emphasizes not just cooking skills but also imparts knowledge about the significance of food. Nehmetallah, who started cooking at a young age, believes the skills learned in the program are highly transferable beyond the classroom.
While the students are not directly involved in budgetary considerations, Nehmetallah ensures they are mindful of avoiding waste. Techniques like repurposing carrot peels to make stock exemplify the program's commitment to minimizing food waste.
Elizabeth Tontteh, a student, acknowledges the increasing cost of food and the noticeable price hikes in grocery stores, especially for fruits and vegetables. The students appreciate the diverse culinary experiences offered in the class, broadening their palates.
Nehmetallah suggests practical tips for consumers to combat rising grocery prices, such as buying in bulk when feasible and taking advantage of sales to plan meals more economically. The culinary program not only equips students with cooking skills but also fosters an awareness of food sources and strategies to navigate food costs.
