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Somethin's Cookin' At Roy Mann I.S. 78
With fresh vegetables, seasonings and plenty of meat on hand, chef Reynold Benskin, who cooks in fine restaurants in Manhattan, taught students how to make fajitas. Students weren't just given lessons on properly slicing tomatoes and pitting avocados, they were taught how to bring flavor out of different foods. Culinary arts teacher Laurie Katz coordinated the visit when one her students initiated the invitation. "I thought it was a great idea because this is a hands-on course," said Katz. "Even though we only have about 40 minutes, all classes will get a chance to prepare, cook and eat everything." Seventh grader Bryan Sangster said he enjoyed learning other techniques for cutting tomatoes than what the class was previously taught.
Katz said that Benskin was the eighth chef to visit since she began teaching at the intermediate school eighteen years ago. "This class is about more than just cooking," said Katz. "While this course integrates math, cultural studies and all types of sciences, I want them to learn about food presentation, etiquette and even the personal responsibilities - like keeping dishes and cookware clean - that they have to tend to while they're cooking."
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