Teens invade kitchen, but this time it's to learn how to make dinner
May 05, 2004 | Chicago Tribune
On a cold Saturday morning recently, while most of their friends were still sleeping, six teenagers went to school.
Cooking school, that is.
The teens traded in their backpacks for aprons and spent three hours learning how to prepare a three-course Mother's Day menu at Chez Madelaine Cooking School in Hinsdale.
All six students had taken the "Basic Techniques" series last year and now they were back for more.
"Our mom wanted us to be able to help her out last Thanksgiving," explained pasta-loving Erika Zevin, 15, of Burr Ridge, about her and 13-year-old brother Mike's initial reason for taking cooking classes.
"It opened our eyes to a new type of cooking," said Cecile Cosby, 13, of Hinsdale, who fondly recalled a particularly memorable dish: "That souffle last time was sooooo good."
There is more to cooking than just being able to make dishes you enjoy eating, said Chez Madelaine owner and cooking instructor Madelaine Bullwinkel.
"Cooking teaches life skills—not just recipes, but how you organize and plan," said Bullwinkel, who teaches the classes in her professional home kitchen. "Any job is easy to do if you break it down."
Her students know that cooking is fun. It's creative. Anyone can do it, even teenagers. Especially teenagers. Particularly now, as Mother's Day approaches, the holiday when teens can go all out and properly show Mom their heartfelt appreciation.
More teens are learning just how fun cooking can be. According to Michael Carmel, culinary arts and academic department director at The Illinois Institute of Art-Chicago, the interest among teens can be summed up in two words: Food Network. Blame it on Emeril Lagasse and Jamie Oliver and other TV cooking stars, perhaps, but the 24-hour cable station is appealing to a young audience, Carmel said.
Many teens also are moving beyond just learning how to cook at home. Food courses are being offered in more high schools for those who are considering culinary arts as more than a hobby.
"At the high school level, there seems to be an increase in the number of foods programs with a professional angle," said Christopher Koetke, associate dean of culinary arts at Kendall College, Evanston.
"Kids who take these classes already have a certain level of sophistication that is on the rise. High school students now are much more knowledgeable about food than they were in the past," he said.
The interest in college culinary programs has been on the rise as well.
Recently, Carmel and a panel of judges oversaw Chicago's regional portion of the institute's Best Teen Chef Culinary Scholarship Competition. Ten high school seniors from the Midwest prepared a menu of chicken chasseur, sauteed broccoli, rice pilaf and shrimp cocktail. They were judged on timing, presentation and flavor.
First-place winner Lisa Ferris of Joliet Township Central High School said that she has cooked her entire life; as a child she helped her mom with holiday meals. But it wasn't until two years ago when she took a foods class in high school that she started getting serious about cooking and decided to enter the competition. "The second I got the menu, I made it 15 times," Ferris said.
Second-place winner Emilie Behling of Watertown, Wis., also began considering cooking as a career during her sophomore year in high school.
"I just have a passion for pleasing the public," said Behling, 18. "I love the act of making something for someone and them saying, 'Wow.'"
For teenagers who are just starting to put on oven mitts, other avenues of learning outside of high school are available, including courses at cooking schools and at summer "culinary camps." Summer camps are offered at Chez Madelaine (chezm.com) and at other area schools. (See related story on this page.)
At Kendall College's camp, students work about eight hours a day learning techniques and recipes; it culminates in a luncheon on the last day that parents are invited to attend.
According to Kendall chef-instructor Elaine Sikorski, the program is a great way for teens to learn basic cooking techniques while providing an opportunity to explore the field.
"A lot of people don't know what it's like to stand in a kitchen for eight hours," Sikorski said. "It's a good way for kids to evaluate if culinary arts is something they might want to go into."
And if it is, there are plenty of culinary schools with competitions and scholarship programs to help recruit the best candidates, Carmel said.
"It has almost become like March Madness," Carmel said. "Schools are almost fighting to get the best kids to come to their schools."
Back at Chez Madelaine, the students in the Mother's Day class learned the importance of mise-en-place, a French phrase meaning "everything in its place." Bullwinkel brought out trays filled with the necessary ingredients and tools for each recipe.
"This makes cooking fun because you don't get rattled," she told them.
But these students were far from rattled. They were happy to participate in any way they could, whether it was spinning lettuce dry, taking turns cooking crepes, or slicing garlic "the hot dog way" (that is, lengthwise), according to Mike's non-scientific lingo.
The meal they were working on was more sophisticated than a typical breakfast in bed of scrambled eggs, sausage links and French toast. It included antipasto salad with balsamic dressing, fettuccine alla carbonara with poached chicken, and crepes for dessert.
By noon, the teens and Bullwinkel were dining on the delicious results of the morning's efforts.
But would any of them actually re-create these dishes for their moms?
The answer from everyone around the dining table was unanimous:
"Yes!"
Countdown to brunch
Want to cook brunch for Mom? Here are some tips.
Saturday
- Write a grocery list and shop for groceries.
- Salad: Wash, spin dry and refrigerate greens.
- Bass: Cut out parchment hearts and make herb butter.
Mother's Day
2 hours ahead:
- Set the table.
- Make the salad vinaigrette.
- Crostini: Slice bread and assemble goat cheese spread (do not microwave).
- Bass: Season fish, prepare vegetables and assemble parchment envelopes (do not bake).
- Crepes: Prepare crepe batter, cook crepes and prepare filling (do not assemble).
30 minutes ahead:
Crostini: Bake prepared bread slices and microwave the spread. Serve crostini as an appetizer along with beverages for Mom and other hungry guests while they wait.
- Crepes: Assemble crepes.
15 minutes ahead:
- Bass: Increase oven temperature and bake parchment envelopes.
- Salad: Toss the dressing with the greens.
TOP 10 HINTS
1. Write down each menu item along with its approximate preparation and cooking time.
2. Make a work list of when everything needs to be done.
3. Check the refrigerator and pantry for existing ingredients before writing a shopping list.
4. Always read recipe instructions thoroughly from beginning to end before starting to cook.
5. Do as much prep work in advance as possible.
6. Know your skill level and don't try anything overly ambitious for the first time when cooking for others.
7. Mise-en-place: Have all the recipe ingredients out and ready to work with.
8. Keep the work space clean and organized—and don't forget to wash the dishes afterward!
9. Enlist the help of friends and relatives to speed up the process.
10. Keep it simple with good ingredients and easy techniques.
Bringing out the chef in you
Here are three area programs that cater to teens who want to learn to cook:
- The Illinois Institute of Art Chicago, 180 N. Wabash Ave., will sponsor a Studio 101 culinary program from June 28 to July 2. This camp is designed to teach basic culinary techniques to high school sophomores and juniors. Openings are still available; cost is $375, optional room and board is additional. For information, call 312-475-6930.
- The culinary school of Kendall College, 2408 Orrington Ave., Evanston, holds five-day basic and advanced Culinary Camps and Baking & Pastry Camps for high school students ages 14-18 throughout the summer. Chef-instructors teach basic skills and fundamental cooking methods. Price is $575 for day campers and $885 for overnight campers. Enrollment is on a first-come, first-served basis. For information and applications, call 847-448-2304 or visit kendall.edu.
- World Kitchen, 66 E. Randolph St., part of Gallery 37 Center for the Arts, oversees a food-related job training program for 16- to 21-year-olds. Participants are paid to work with a professional chef and learn cooking skills on the job. It's too late to apply for the summer program; call the administrative office, 312-744-8925, for information on fall and spring programs.
Goat cheese and tomato crostini
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 10 servings
This recipe, adapted from "Teens Cook — How to Make What You Want to Eat," originally topped the goat cheese with the tomato paste, but we liked it stirred together for a spread.
1 French baguette, about 1 pound, sliced into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon kosher salt
4 ounces goat cheese
1 can (6 ounces) tomato paste
1/4 cup whipping cream
1 tablespoon sugar, optional
1. Heat oven to 375 degrees. Place bread slices on an ungreased baking sheet. Brush olive oil on both sides of the bread with a pastry brush; sprinkle tops with salt. Bake until light brown and toasted, about 10 minutes.
2. Mix together the goat cheese, tomato paste, cream and sugar in a small microwave-safe bowl. Cover loosely with plastic wrap; microwave on high (100 percent power) until the mixture is hot, about 5 minutes. Serve hot with the toasted bread slices on the side.
Nutrition information per serving:
282 calories, 38% of calories from fat, 12 g fat, 4 g saturated fat, 13 mg cholesterol, 37 g carbohydrates, 7 g protein, 638 mg sodium, 3 g fiber
Tossed salad with mustard vinaigrette
Preparation time: 20 minutes
Yield: 6 servings
Tossed salad with mustard vinaigrette
This recipe is adapted from one taught by Madelaine Bullwinkel of Chez Madelaine Cooking School.
Greens:
1 small head each: romaine, leaf lettuce
1 small bunch spinach leaves
Dressing:
2 tablespoons white or red wine vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon kosher salt
Freshly ground black pepper
1/3 cup olive oil
1. Separate the leaves from the head of romaine lettuce; submerge in cold water. Change water as needed until it remains clear of dirt and debris. Spin the lettuce dry in a salad spinner or pat dry with paper towels. Repeat with the leaf lettuce and spinach. Tear each green into bite-sized pieces (you should have about 2 cups of each green); place in a clean plastic bag. Refrigerate.
2. Whisk together the vinegar, mustard, salt and pepper to taste in the bottom of a salad bowl; whisk in the oil in a steady stream. Place the prepared greens in the salad bowl; toss with the dressing just before serving.
Nutrition information per serving:
116 calories, 90% of calories from fat, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g protein, 71 mg sodium, 1 g fiber
Striped bass en papillote
Preparation time: 1 hour
Cooking time: 10 minutes
Yield: 6 servings
Here is a special preparation for fish fillets, adapted from a recipe by chef Elaine Sikorski, chef-instructor at Kendall College. En papillote means wrapped in parchment paper, which transforms the fish into a dramatic surprise entree.
2 tablespoons butter, softened
1 teaspoon salt
1/4 teaspoon freshly ground pepper
6 skinless striped bass fillets or any white fish fillets, about 6 ounces each
1 each: leek, fennel bulb
1 carrot, peeled, thinly sliced
1 red bell pepper, stemmed, seeded, cut into thin strips
Herb butter:
3 tablespoons butter, softened
2 tablespoons chopped fresh herbs, such as parsley, basil, chives or tarragon
Juice of 1/2 lemon
1/2 teaspoon salt
Freshly ground pepper
1. Heat oven to 450 degrees. Cut parchment paper into 6 heart-shaped pieces large enough to contain 1 portion of fish and vegetables when folded in half (about 12 inches long from top to bottom). Open each parchment heart flat and brush with butter; set aside. Mix together the salt and pepper; lightly sprinkle about half of the mixture over fillets.
2. Cut off the dark green portion of the leek; discard. Halve lengthwise; wash until all the dirt is removed from between the layers. Place each half cut-side down on a cutting board; slice thinly. Place in a large bowl. Cut off fennel stalks (you can save them for another use). Cut fennel bulb into quarters; pull off the layers. Cut each of these into thin slices; discard the inside core. Add slices to bowl. Add carrot and red pepper to bowl; season with remaining salt and pepper mixture. For herb butter, mix all ingredients in small bowl.
3. To assemble, place one-sixth of the vegetables on one side of each parchment heart. Place the fillets on top of the vegetables. Top each fillet with a spoonful of herb butter. Fold the paper over to make half of a heart shape. Fold edges up and crimp together tightly to seal. Place the envelopes on a sheet pan; bake 10 minutes. (The parchment paper should puff up like a balloon.) Remove from oven. Place envelopes on dinner plates; carefully slice open at the table.
Nutrition information per serving:
304 calories, 43% of calories from fat, 14 g fat, 5 g saturated fat, 141 mg cholesterol, 8 g carbohydrates, 35 g protein, 792 mg sodium, 2 g fiber
Crepes with strawberries and cream
Preparation time: 45 minutes
Cooking time: 45 minutes
Yield: 4 servings
Adapted from "Teens Cook — How to Make What You Want to Eat."
Crepes:
4 eggs
1 1/3 cups milk
2 tablespoons oil
1 cup flour
1/2 teaspoon salt
Filling:
1 package (16 ounces) fresh strawberries, stemmed, hulled
1/2 of an 8-ounce package cream cheese, at room temperature
1 1/2 cups whipping cream
1/4 cup confectioners' sugar plus extra for dusting
1. For crepes, place the eggs in the blender; pulse a few times to blend. Add milk, oil, flour and salt; blend until smooth.
2. Heat an 8-inch nonstick skillet over medium heat. Place a small amount of oil on a paper towel; rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly tilt the pan to swirl the batter around until it covers the bottom. Cook until the crepe is set in the center, about 2 minutes. Loosen the edges with a rubber spatula; turn crepe over with spatula. Cook 1 minute; remove crepe from the pan. Repeat the process with the remaining batter, oiling the pan between each crepe. Stack the cooked crepes on top of each other, separating with pieces of wax paper to keep them from sticking together.
3. For filling, place the cream cheese in a large bowl; mix with an electric mixer on medium speed until fluffy, about 1 minute. Add the cream; beat on medium-high until soft-whipped peaks form when beater is lifted, about 2-3 minutes. Add 1/4 cup of the confectioners' sugar; mix on medium speed until thoroughly incorporated, about 30 seconds. Stir all but 1/2 cup of the strawberries into the cream.
4. Spoon about 1/3 cup of the strawberry cream down the center of each crepe. Fold in the sides; roll the crepes so the seam sides are down; continue filling and folding the crepes. Place 3 rolled crepes on each plate. Sprinkle with confectioners' sugar; spoon any remaining cream in the center of the crepes. Top with reserved 1/2 cup of the strawberries.
Nutrition information per serving:
760 calories, 66% of calories from fat, 57 g fat, 30 g saturated fat, 371 mg cholesterol, 47 g carbohydrates, 17 g protein, 521 mg sodium, 3 g fiber