FJHS Top Chef event concludes culinary lesson


The Fulton Junior High School cafeteria was recently transformed into food truck rodeo as part of the Junior Raiders Opportunity Club’s culinary culmination activity.
 
A crowd of about 50 children and adults, including several Fulton City School District employees and FJHS Interim Principal Olivia Cambs, flocked to the event to sample pretzels and dipping sauces, jambalaya, loaded fries and a cheesecake/waffles dessert. The fun night wrapped up a five-week JROC session in which students learned chopping techniques, dry and wet measurements, oven safety and stovetop cooking, among other culinary skills.
 
Perhaps the biggest challenge and greatest accomplishment, according to Teacher Lynnette DePoint, was taking individual ideas and transforming them into a team approach. The Top Chef session was the best attended Fulton Community School Extended Day Program component of the 2016-2017 school year, with 22 participants. The students were ecstatic to present their sweet and savory dishes to guests, and share how they made each treat from scratch. The jambalaya had the perfect amount of spice, while the pretzel dipping sauces a hot-and-ready treat and guests couldn’t’ get enough of the cheesecake/waffles combination. The loaded fries group served such a big hit that they ran out of two pounds of bacon and several other toppings.
 
Teacher Elizabeth Gardner said guests were also encouraged to take cookbooks home so they could learn recipes and cook as a family. The most rewarding part of the Top Chef program, she said, was how the students have blossomed.


Fulton Junior High School students, from left: Mark Smith, Ashton
Taylor and Jacob Greene serve loaded fries to Janice Scott,
resource coordinator of the Fulton Community School initiative.