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High school culinary students not just kids playing in the kitchen
Photo by James Nix
Hickory Ridge junior David Plaza works on a ginger bread house in the school's culinary program
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Published: December 2, 2009
HARRISBURG — Inside a classroom at Hickory Ridge High School, the students wear white shirts and black pants, their writing instruments are replaced with spatulas and spoons and they call their teacher, "chef."
The program is only available at Hickory Ridge, but other high school students in the Cabarrus County system are able to take both semesters of Culinary Arts and Hospitality.
There are 16 coveted spots for both classes, said Chef Felicia Pritchett, who teaches the culinary students. And while classroom time can be more enjoyable than other subjects, like when the students recently made gingerbread houses, the work is not easy, Pritchett said.
"I worked for Johnson & Wales (University) for 21 years as an associate professor," Pritchett said. "I'm used to those students, so I brought (that level of teaching) to this program. I don't know any other way to be."
Before students enroll in culinary arts, they have to take at least one foods class, where they learn about topics like nutrition and kitchen etiquette.
To earn one of the 16 spots in culinary arts, students must apply and be interviewed.
"People who are here really want to be here," Pritchett said. "What I found is there's amazing passion at this level. It's even more intriguing because they are children."
More than half of the students in the classes said they want to go to culinary school in the future. And while the levels of experience among the students vary, many of them have known for a long time this is what they enjoy.
"When I was 6 or 7, I knew," said junior Grant Baker, 16. "I was watching cooking shows with my grandparents and my mom."
Baker will be attending Johnson & Wales during his senior year of high school through its early enrollment program. As he is preparing for college classes, Baker said he is currently learning something new every day in culinary arts.
"Chef does a great job because she's so hands on," Baker said. "She's not afraid to show us more of the complex stuff. Going into culinary school, we'll be ahead of the curve."
Students spend the beginning of their first culinary arts class learning about teamwork.
"I need them to understand that when you work in a kitchen, you're always working with other people," Pritchett said.
Working as a team is the toughest part for senior Courtney Hasty, 18, who enrolled in culinary arts because she wants to have her own restaurant someday. But Hasty said she appreciates the challenges.
"Chef is training us like college students, so when I go to culinary school, I'll have a better insight of what the industry expects," Hasty said.
That teamwork is required for the coffee hour the students have on Wednesday mornings for the high school faculty. The classes have also hosted faculty lunches and up to 15 functions in the school system and throughout the community during a semester.
For many students, hosting the functions is the best part of the class.
"It's a great experience to do functions," said junior Angel White, 17. "It opens our eyes so much more. It's not just cooking."
Second semester culinary arts students are required to do an entrepreneurship project where they delegate jobs and plan and provide three meals for groups like local churches, sometimes serving about 100 people.
"We want to give them experience on how to serve people, how to cook and how to clean up," Pritchett said.
In the two semesters, students also learn about kitchen equipment, cleaning up, basic knife skills and safety tips, and they write papers and make presentations about what they learn in the kitchen.
They also get to cook and bake cakes, muffins, cookies, soups, chicken, pizzas and other foods.
And while it can be a lot of material, students said they enjoy the class and the challenge. Pritchett said the experiences will make them ready for the jobs they hope to attain someday.
"It's not a bunch of kids playing in the kitchen," Pritchett said. "If you see a function, you'd be shocked these are high school kids. I work hard, as well. I want it to the be the best it could."
• Contact reporter Jessica Groover: 704-789-9152
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