Nearly 150 parents and community members attended Rocky Heights Middle School’s first annual Farm to Table dinner event Oct. 19, to savor flavors created by students of Julie Olsen’s culinary arts class.
Students at the school were directed by guest chef Chuck Stober, of the Escoffier Culinary School in Boulder, and prepared the entire meal themselves in the industrial kitchen at the school. All ingredients were locally sourced, with much of them coming from the school’s own garden and chicken coop.
”This is a wonderful opportunity to showcase what these kids can do under the direction of Mrs. Olsen,” said Heather Cox, assistant principal at RHMS. ”They are learning skills to work in an industrial kitchen.”
Students were clad in white chef tops and hats, and spent the evening preparing the meal, which included a lot of chopping and slicing. With the help of Stober, students manned the kitchen where guests were served an extensive menu buffet style. The menu included items such as steak frites chive aioli, steamed kilt farm broccoli with a pumpkin cream sauce and garden fresh fried rice made with eggs from the chickens at RHMS.
Student chef Wyatt Richardson, 12, spent time slicing goat cheese for appetizers.
”I think this is a good learning experience,” Richardson said. ”Being a chef would be a good first job, but it’s not my first career choice.”
Students Alex LaMott, 14, and Lilliya Larson, 14, provided violin music for ambience, and artwork created from recycled or up-cycled items by RHMS students was on display.
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