Sheepscot Culinary Arts

3/15/19

3/1/19

We got new hats for our whole culinary department.  They are black, white, and grey camo!  Very cool!  These will be worn by whomever is in the kitchen for the week.  Our cafeteria staff told us hats would be good to help keep our hair back and out of the way.  

Noah got creative one day when he had some down time.  He decided to make a sour cream spice cake from scratch.  Absolutely amazing!  Miss Sharon from the office said it was the best cake she had ever eaten.  Noah is planning to make this cake for his grandparents.  They will love it!

Whenever we have some food leftover, we make a plate for our custodian, Curtis.  He really enjoys having a late afternoon treat.  We also often share with other people in the building.  

This past Wednesday was our second raffle breakfast.  The winner this time was Mrs. Rogers and Ms. Frost's advisory group.  They really enjoyed their breakfast and were super polite.  It was another great success for Team Sheepscot.  Once again, Blake came in to help out early!  Thanks, Blake!  

Hailey and Mikey were in the kitchen this week.  It was a bit crazy because we were doing so much!  The salads chosen were taco salad, mandarin orange salad, zucchini bacon pasta salad, and a salad bar with homemade croutons and dressing.  We made a huge taco salad for Ms. Hayes-Teague for her lunch.  She loved it!  

Our Bowdoin College student helper, Josh, was a big help to Hailey in the kitchen for Friday breakfast.  She was running solo and Josh was able to lend a hand with getting everything to the table on time.  

Dr. Seuss' birthday is March 2.  We decided to have some fun and have green scrambled eggs for our Friday morning egg sandwiches.  It was a bit weird, but everything tasted great!

2/15/19
What a week in the kitchen.  We have started a new course of food...salads!  We learned that salad is not just made with vegetables.  Abby made a macaroni salad that was her great-grandmother's!  It was great!  There was also another pasta salad.  It was an easy, tossed together macaroni salad.  Abby decided what went into it by taste and what we had in the fridge.  Both were delicious!  Tucker made fruit salad and a Jello salad.  Both were very colorful and full of flavor.  It was also Tucker's birthday and he got to make cupcakes.  He chose to make Boston creme cupcakes.  Wow, were they good!  

The written assignment for this time around is about contamination in the kitchen and how to avoid that.  There is an article to read and questions to answer. 

2/8/19
Hailey and Michael were running the pass this week.  This is the last week of appetizers.  They made chicken salad with bacon and cheese stuffed into a cucumber.  They were really good!  Hailey and Michael took the extras around to the staff in the building and they got several wonderful compliments.  Our Bowdoin student, Josh, said they must have looked like sushi...great thought!  BLT sliders were amazing.  Hailey found a recipe for a different type of slider and thought of BLTs.  Great idea!  Our chefs catered a meeting for Mr. Hawley after school.  The sliders were a real hit!  Other things made were kale/artichoke dip that we served with crackers.  They were snacks for the Sheepscot Open House.  We also made deviled eggs with a secret ingredient...ranch dressing, which helps cut the taste of mayo.  We used just enough mayo to hold the filling together.  Hailey said they were delicious.

2/1/19
Blake and Noah were in charge of the kitchen and appetizers this week.  They made crispy bacon grilled cheese roll-ups, cranberry/chili sauce meatballs, mini frittatas, fruit salsa with homemade cinnamon crisps for dipping, and mini pizzas.  Blake used leftovers to make the frittatas and pizzas.   They were great.  Payton gave Blake a helping hand.  Noah thought our Friday breakfast was the best.  He and Blake made scrambled eggs, bacon, chocolate chip waffles, and fruit salad.  It was deeeeelicious! 

1/25/19
Tucker and Mikey had a great week making appetizers.  We made pigs in blankets, buffalo wings, mozzarella sticks, and English muffin pizzas.  For Friday breakfast, we made French toast and bacon.  Tucker hadn't really cooked a whole lot before, but he discovered that he was decent at it.  Mikey learned that making mozzarella sticks isn't that hard.  The mozzarella sticks were baked, not fried.  A fan made a comment that the buffalo chicken was good.  Mr. Hawley and Abby said all of  the appetizers were delicious. We had a guest for breakfast on Friday.  Ms. Latti stopped by to ask a question and ended up sharing our meal.  

1/18/19

This week's food was appetizers.  Abby and Payton made chocolate brownie dip, bacon wrapped crackers, bread sticks from scratch to go with hot pizza dip, and cheese and bacon bread sticks.  Breakfast was made on Friday.  The breadsticks took a long time to make.  We forgot to put in the salt, but we added it in.  The eggs were a bit salty, some of the muffins and bacon got overdone, but at the end we figured it all out by cooking home fries, cutting up some apples, and cooking some more English muffins.  The eggs actually were not too salty with the English muffins.  The bacon crackers came out the best and the breadsticks were easy to make.  

1/11
Noah, Tucker, and Mikey did a great job with quick breads.  They made muffins, pumpkin bread, and tortillas.  The tortillas became super cheese quesadillas.

12/21
It was a great week for Team Sheepscot.  Blake and Hailey kept us well fed with holiday treats!  You name it, they made it!  

12/7/18
This week, December 3 to December 7, Payton and Jaycob made a lot of food.  Read below to see what we made.

We had a busy and delicious week in the Sheepscot Culinary Arts Department.  We baked cakes for our two student helpers from Bowdoin College.  We made cakes because it was nice to do because they helped us with our work.

We made a chicken bacon pasta casserole because we were assigned to make it.  We mixed bacon, chicken, pasta, salt, and garlic in a crockpot, and we served it the next day to the class.  The class liked it, we think.