Here's my "how to" for cooking virtually with the Street School Culinary Club.
1. Select recipe. I chose this one: Slow Cooker Crustless Broccoli Cheese Quiche. Recipe options collected by league members here. Or you can Google to choose your own.
3. Plan and purchase all ingredients.
4. Make a sign.
Things to consider: Does the recipe require more equipment than what the students already have? For example, will they need a pot to boil water? Colander for draining? Rubber spatula for scraping bowls? Try to minimize extra items needed, or consider purchasing them as part of the program. (Note: check with the Chair before purchasing extra items to make sure we stay within budget!) Students would not likely have mixers or non-stick spray, so these items were purchased and given to each of them in addition to the ingredients for this program.
2. Email our designated contact to make recipe cards.
Share your recipe with her via email, so she can make the recipe cards well in advance of the program. Cards will be 3x5. I printed mine on cardstock, but regular paper can also be used, since these will go in the photo albums we purchased for students. Coordinate with the recipe card contact to make sure you receive them before you drop off ingredients, or arrange for the receipe card contact to drop the cards off directly at Street School.
Double the recipe to allow for each student to cook with us and then cook again on their own. Next scale the doubled recipe for approximately 15-16 students. Essentially you will want to purchase enough ingredients for this recipe to be made 30 times. Purchase ingredients in bulk from Sam's or Costco to save on costs. Purchasing in bulk for this recipe allowed extra money for the mixers and non-stick spray mentioned in #1.
From the photo above:
"Each student" = enough ingredients for a doubled recipe
"Need" = enough ingredients for the doubled recipe for all students and me as the program leader (16 people total in this case)
"Purchasing" = how many of each item I will actually purchase, since some items come in dozens, large one-pound bags, etc.
You might have some leftovers, but this is still usually cheaper than purchasing individual packages of everything. You can add extra to each students' baggie, and they can use it for another recipe.
3. Separate ingredients.
I scooped out the shredded cheese and placed enough for a double recipe in individual baggies. Then I cut the egg crates to sections with 18 eggs, so that a tray could be handed to each student. Broccoli and cream cheese stayed in their packages, as each student received an entire bag of broccoli and two blocks of cream cheese. I mixed all of the spices needed for a double recipe and placed them in a small baggie. Buying individual canisters of onion powder, salt, and pepper for each student was not in the budget. (Note: Students do have salt and pepper now from another program, which was done after this one!) Separating ingredients took time, and I enlisted help from my husband to make the process go more quickly.
Place refigerated items back in the refrigerator as soon as they are sorted. Also remember to wash your hands beforehand and use good hygiene practices (do not touch mouth or face) while preparing the ingredients.
Since ingredients were dropped off in bulk, even though they were separated, I wanted the teachers to know exactly what to give each student when they arrived for pick up. This is optional, but I think it's helpful.
5. Deliver ingredients to the school a few days in advance.
Ask me for the teacher resource contact information to coordinate a day/time for drop off. This can usually be done on the Friday or Monday before the program during school hours (830-330). We want to deliver the items early, so the students have a chance Monday or Tuesday to pick up ingredients to cook live with us on Wednesday.
6. Set up your cooking area and make the recipe yourself a day or two in advance.
This step is optional, but I wanted to do a practice cooking session on my own before I went live in front of the students. Since I had purchased two of everything, I was able to do the practice session and still have another set of ingredients for the live session. I used my computer stacked on a couple boxes to get a view of both me and the area where I was cooking. You could also place an iPad or computer on a stack of books or a shelf. You'll want the camera up high and pointing down on you. Sometimes my head was outside of the viewing area, so the students could see my cooking space. Move the camera, as needed.
7. Cook with the students!
Sessions start at 9:30 AM and usually last 30-60 minutes, depending on how long the recipe takes to make. It can take 10-15 minutes for all of the students to arrive, so be patient. Also, sometimes there are only 5-6 students online--this is the nature of virtual learning. Some students are at work or are not able to attend due to a family situation. A couple students may cook live with you. If they do, be sure to ask them where they are in the process and to show you their cooking, if they are willing to do so. This is the most exciting part! Students will usually keep their cameras off unless you or one of the teachers asks them to share.
Other random thoughts and tidbits:
- Your house does not need to be spotless, and you don't need to look like Martha Stewart ready for TV. My kitchen was in its normal state (i.e. dishes everywhere in the background). The students' kitchens might be too...this is real life! Also, I had just gotten out of the shower, so I did my session with wet hair and house shoes. Be you.
- Please email or text me with the total cost of your ingredients. I need to be able to plan programs for the entire school year. If we're getting low on funds, I may need to ask League for additional money, or if we're significantly under budget the money can be reallocated to other community programs.
- Don't forget to upload your receipts to Digital Cheetah to receive reimbursement for ingredient purchases. Also be sure to capture item costs that you donate (i.e. in-kind donations). I expensed the ingredients I purchased (eggs, cheese, broccoli, mixers, non-stick spray) and listed the cost of plastic baggies, salt, pepper, and onion powder as an in-kind donation. I was happy to donate these small items, but they need to be accounted for in the budget, so we can have enough money in future years to actually purchase them, if needed. Link to submit expenses and in-kind donations here.
- If possible plan to attend the programs before/after yours.
- It's helpful to attend the program before yours, so you can see how things are done. Now you will know what to expect!
- For the program after, you can help serve as a moderator for the next person. Sometimes there is quiet time while the member is cooking, so this is an opportunity for the moderator to ask questions (e.g. What are some ideas to do with the extra ingredients? What substitutions could you make here?). The teachers also help with this role, but it has worked well to have dialogue with two JLT members. If you are not able to attend the program before/after yours, please notify me, so arrangements can be made for coverage.
