Chives, radishes, goat cheese, oh my! Students in Chrislene Adams and JoAnnie Dickson’s school-to-work program at Albany High were chopping, spreading, slicing and stirring to make two incredible dishes during class on June 3: English garden toasts and poppy seed cinnamon rolls!
This incredible hands-on lesson was a part of a six-session series led by chef educator Sarah Jampol-Auerbach and her team from The Sylvia Center. The lessons are part of the “Cooks for Health” curriculum, which focuses on teaching plant-based recipes to young people so they can explore seasonal ingredients that are both healthy and packed with flavor.
“They’re learning core nutrition skills, basic culinary skills, knife safety, right through to how to season, how to add flavor,” shared culinary and communications manager Annette Barlow.
By helping students explore a variety of vegetables, fruits, herbs and seeds, The Sylvia Center hopes to equip students with the knowledge they need to select and prepare healthy foods that provide important nutrients for a well-balanced diet.
Thank you to our wonderful partners at The Sylvia Center for providing this enriching educational experience for our Falcons.