Here's my "how to" for cooking virtually with the Street School Culinary Club.
1. Select recipe.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.
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.
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.
- 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.