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High Schools Provide Unique Food Education

Friday, May 4th, 2012

Throughout the country, high school teens are coming up with innovative ways to get their schools and classmates involved in, er, beefing up school food. Whether it’s planting school gardens, running in-school cafes or improving the fare on the lunch line, students are trying to find ways to incorporate sustainability, care for the planet and entrepreneurship into their classroom curriculum. The Daily Meal dishes on its findings.

Classroom Cafe is operated by high school seniors in the school district's administration building in West Allis, Wisc. (Photo by WEST ALIS-WEST MILWAUKEE SCHOOLS))

Classroom Cafe is operated by Wisconsin high school seniors in this school district administration building in West Allis, Wisc. (Photo by WEST ALIS-WEST MILWAUKEE SCHOOLS)

Read the Whole Story Here in the Daily Meal

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Flynn McGarry, 13, Cooking at L.A.’s Playa

Thursday, May 3rd, 2012

Getting through eighth grade is tough enough for many young teens but Flynn McGarry, 13, is balancing school work with his night jobs. Flynn, of California, works four times a week at local restaurants, apprentices under top-notch chefs and runs his own supper club, Eureka, out of his home. Each month, about 20 guests gather around the table in the McGarry home to sample a menu of progressive American cuisine featuring local ingredients with a generous dose of molecular gastronomy. Flynn creates the dishes in his bedroom-turned-kitchen.

Next week Flynn will be guest chef at the urban Latin hotspot Playa in Los Angeles. The week after that he’ll be staging with Chef Grant Achatz. Not much is on the menu for June, though. It’s eighth-grade graduation, after all.

Flynn McGarry, 13, at right, at work in his Eureka pop-up restaurant kitchen, which also serves as his bedroom. (Photo by DINING WITH FLYNN)

Flynn McGarry, 13, right, at work in the kitchen of his pop-up restaurant, Eureka. The space doubles as Flynn's bedroom. (Photo by DINING WITH FLYNN)

Read the Whole Story Here in the Los Angeles Times

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Teens in Culinary Class Cook up Batch of Leadership

Thursday, December 22nd, 2011

‘Tis the season for persimmon, arugula and pomegranate salad during school lunch – at Mission High School in San Francisco, that is. Chef Michelle Waltman uses farm-fresh ingredients to teach her culinary students how to whip up tasty, healthy fare so that they’ll develop a taste for the good stuff. At a school where Flamin’ Hot Cheetos out of the vending machine sometimes serves as the lunch of choice, teens in Waltman’s leadership class are changing the way foods – and attitudes – are served up. They’re getting lots of help, too, namely a generous helping of cash from culinary collaborative NextCourse.

Mission High School students Allen and Anthony during Culinary Leadership class in the school's cafeteria kitchen. (Photo by JUSTINE QUART, Mission Local)

Mission High School (San Francisco) students Allen and Anthony at work in their Culinary Leadership class in the school's cafeteria kitchen. (Photo by JUSTINE QUART, Mission Local)

Read the Whole Story Here at Mission Local

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