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“The hardest part of this is ensuring there is enough room for all the dry ingredi-ents,”
12th grader Devyn Bond says. “I will definitely make one for a gift, and then
the best part is baking and eating our sweets together.”
The students hope to sell their completed jars as a fundraiser, an alternative to the
standard bake sale fare.
Many of Butcher’s students enrolled in her introductory cooking class because they
had very little home cooking experience.
“Some have cooked before, but some have never even held a knife,” Butcher says.
“They are learning life skills.”
Butcher is raising competent cooks by imparting kitchen basics such as cutting,
prepping, cooking and handling kitchen equipment. She also teaches budget-con-scious
recipes, nutrition, food laws, sanitation, and food safety.
Her students, in grades 9 through 12, spend 90 minutes together in each of her
three daily class periods, collaborating in small groups for cooking assignments, from
prepping to clean up. Hers is one of a few such programs left in the area, preserving
the past while preparing students for the future.
For Eldridge and Bond, they will have to cook for themselves when they go to
college.
“You have to cook to live,” Bond says.
“My dad is a former pastry chef and was always teasing me about me not cooking.
After taking this class, I made my dad pasta the other night,” Eldridge says.
“You don’t have to go to culinary school, but everyone should learn to cook,”
Butcher says. “And how easy is this?”
www.wrightsvillebeachmagazine.com WBM