Baldwin students received a hands-on introduction to the culinary arts. They learned essential skills like whisking, chopping, and plating under the guidance of Chef Bill Yee. The sessions inspired students’ creativity, confidence, and a passion for cooking.
Students at Martha Baldwin School’s Nutrition Advisory Council (NAC) had a unique opportunity to learn from a culinary expert, thanks to the Farm to School program. Award-winning Chef Bill Yee visited the school for a series of interactive sessions, where students explored professional cooking, fresh, locally sourced ingredients, and exciting career pathways in the culinary industry.
Chef Yee kicked off the first session by sharing his journey as a professional chef, captivating students with stories of his experiences in the kitchen. He then demonstrated the techniques needed to make a five-star omelet, guiding students as they whisked eggs, chopped vegetables, and carefully folded their omelets to perfection. For many, it was their first time attempting such a dish. “This experience was life-changing for me,” explained sixth grader Kingsley Huor. “I got to try new foods from different cultures, and I learned how to cook food and crack an egg. I also learned some new culinary words.”
In the second session, Chef Yee introduced students to fundamental knife skills and the culinary concept of mise en place (the practice of preparing and organizing ingredients before cooking). Students eagerly put their new skills to the test, slicing bread and fruit for a delicious batch of French toast. As they worked, they gained insight into the discipline and organization required in a professional kitchen. “This experience was eye-opening because we got culinary experience and learned what it looks like behind the scenes,” said seventh grader Vania Castillo.
The final session expanded students’ understanding of culinary careers, showcasing different pathways in the food industry. Chef Yee emphasized the importance of creativity and passion in cooking, inspiring students to consider futures in the field. “The chefs inspired me to pursue my dreams,” stated eighth grader Emily Siwy, who aspires to become a pastry chef and own her own bakery. “They showed us different pathways to a career in culinary.”
Through these hands-on demonstrations, Chef Yee not only taught valuable kitchen skills but also broadened students’ perspectives on food, culture, and career possibilities. “I don’t think most people realize how much of their food is grown right here in California,” explained Judy Huffaker, RD, Farm to School Coordinator. “Chef Bill Yee shared his culinary expertise to introduce the vast career opportunities in the industry and prepared dishes with such flair that students couldn’t wait to sample.” The experience left a lasting impact, fueling a newfound enthusiasm for the culinary arts.
