Southern Food & Beverage Museum is proud to announce the creation of a Culinary Club For Teens with strong interests in cooking as they prepare for a professional career as a chef. Interested students are asked to register through email: .(JavaScript must be enabled to view this email address).
“The FAB CC” Purpose: To expose high school students (currently in grades 9-12th) to food issues outside the restaurant kitchen and to provide enhanced culinary experiences throughout the school year. The “FAB CC” will meet once a month (September-May) at various locations across the local area (students are responsible for their own transportation to meetings.)
Wednesday, September 16, 5 PM (Southern Food & Beverage Museum, Riverwalk):
Students registered by emailing: .(JavaScript must be enabled to view this email address).
First Meeting/Mandatory: Planning for the year, recommendations for topics to explore during the year. We will also discuss the life of a restaurant chef, other food industry professions, and how to discover your passion and how fit it into the food industry. Purchase Becoming a Chef by Dorenburg and Page.
Monthly Meeting Possible topics…
The Farm to Fork Movement: What is a CSA? A Farmer’s Market? How do these organizations benefit society? Meeting will take place at Hollygrove Market on Olive St. We will volunteer with them and then they will lead a discussion on this type of market.
Small or Big? Most of you have spent a summer working in a hotel restaurant kitchen. What is it like to work in a small one, to start your own small business. We will visit a small restaurant (Patois with Chef Aaron) and he lead a discussion on small restaurant life.
Hunger: A morning feeding the hungry at Second Harvest Food Bank.
Food and Ethics: Topics to be determined at organizational meeting. Genetic engineering, sustainability, geographical indicators, etc.
Food and the Media: How does the media portray cooking and the chef? Each student will be the expert one of the following topics such as Paula Deen, Gordon Ramsey and other characters; Food TV; Food in the News (i.e., how does the New York Times treat Southern food); Food in Film
Taste Test: What is taste? How do our senses affect taste? What is a Supertaster? Are you a Supertaster? What influences what we eat? Umami: the other sense. We will do two activities. The first one will be a blindfolded taste test. We will try 11 different foods, some of them quite exotic. The tasters will try to identify them. We will also do a supertaster self-diagnosis.
February: Food that stirs the Soul: We will watch Eat Drink Man Woman and talk about emotional responses to food. We will also talk about different country’s idea of aphrodisiac foods.
Food Writing: A conversation or panel discussion with professional food writer(s). What is a food writer? How do we become one? How do they affect people’s perception of food and chefs? How do you write a recipe? We will learn to write a recipe and then each write one. We will volunteer for the SoFAB library by cataloguing books.
The Southern Food and Beverage Museum celebrates, interprets, investigates, entertains and preserves. A collaboration of many, the Museum allows food lovers of all stripes – Southerners and non-Southerners, locals and tourists, academics and food industry insiders—to pull up their chairs and dig into the food and drink of the South. And although we are based in New Orleans, we are bringing our message about the entire South to the world through exhibits, collection of oral histories and videos, and other research. For more information visit http://www.southernfood.org.