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Too Many Cooks in the Kitchen!

1/3/2012
On the evening of Wednesday, December 14, eleven Lower School students, ranging from 2nd to 4th grade, experienced true service learning as they gave back to their community in two very special ways at the Ronald McDonald House- cooking and fundraising.

As they entered the Ronald McDonald House, they were immediately put to work by Executive Chef of the Driftaway Cafe, Kirk Blaine, and SCDS's very own Chef David Catfish Nash. They learned basic cooking techniques, sanitation, and proper knife skills. They also learned how to braise, sautee, knead, julienne, mix, separate, and bake.

Here is the tasty menu the students prepared for the families of Ronald McDonald House:

Chef Kirk's Kitchen
Spaghetti and meatballs. Both the fettuccine and meatballs were made entirely from scratch. The used a crank pasta machine and stretched one piece of dough 27 feet.
Braised short rib

Chef Nash's Kitchen
Buffalo Chicken Dip
Chicken Parmesan
Italian Wedding soup with chicken stock made from scratch
Garlic Bread
Chocolate dipped cookies

The second mission of the eleven students was to fundraise for the house. The students worked diligently for several weeks and raised over $5,300 for the house! The money they raised will allow a family to stay at Ronald McDonald House free of charge for two and a half months. 

Gayle Putnal also stopped by to cheer on the students and gave them the lift they needed to push forward with their ambitious menu! Her enthusiasm put an extra spring in their step! Thanks to everyone that helped make this event possible and especially the eleven students, or should I say chefs!

ADJEI, ALVIN
ALEXANDER, HALEY
GIUSTI, ISABELLA
MILLER, LUCAS
PASTOREK, AUDRY
ROCKWOOD, LINDSAY
STEELE, DESMOND
STONE, BENJAMIN
THOMPSON, THOMAS
WILKES, CONNOR
WORSHAM, MALCOLM