Staffing here at RVA can sometimes be a challenge with the home assignment/furlough cycle of people needing coverage, and with the shot-term pattern missions seems to be shifting toward, RVA has seen a lot of staffing turn over in the past couple of years. This year, the staffing shortage seems to be exacerbated just a bit, leaving gaps in unexpected places, and stretching some staff a little thin as they pick up the slack of vacant staffing holes.

Since I knew the asks would keep coming, I decided to be strategic about what I added to my plate, so I picked a fork and a knife to go with it instead! One of the classes needing a teacher was Advanced Cooking, and I decided to put on my apron and step into the kitchen. I figured that my skillset in managing chemistry labs would transfer to the kitchen just fine (especially since I already love to cook), and that following recipes isn’t much different than following a lab procedure. Turns out I was right!

While twelve teenagers, four ovens and twenty gas stove top burners in one room might give some people an aneurism, I pull out the speaker, crank up the music and roll my eyes when guys in kitchen #1 end up with moustache-shaped dough on their faces. It’s fun telling them which pan is called a pie tin, and what it means to melt chocolate in a double-broiler so it doesn’t burn. I’ve enjoyed showing them what a decent omelet flip looks like, and how to braid bread dough. We’ve laughed through putting in a tablespoon of salt instead of a teaspoon, or a cup of flour instead of a tablespoon, and have learned that you can’t leave the windows open lest the Monkeys find our fully stocked cupboards.

Taste testing all their delicious creations is just icing on the cake! Or the cupcake, during judging for a cupcake decorating and baking competition. Sometimes I ask to snitch just to see how it’s turned out. Sometimes there is a judgement made on the quality of their food- no, I did not like that you put green food coloring in your curry, it makes it look unappetizing- other times the students offer their goods in a gesture of sharing, proud of the incredible flavor transferred to their chicken after an overnight fajita marinade. No matter how I get the food, I always smile when I taste their creations.

One of my favorite days though, was cinnamon roll day. I have a particular kitchen that enjoys fun a little more than focus, which in cooking class is usually not an issue! It just takes an extra eye in their direction every once in a while, usually discovering things like the afore mentioned moustaches or flying marshmallows high into the air to be caught in one’s mouth when making peanut butter balls. On cinnamon roll day, I was very impressed by the focus of this group. Each time I turned in their direction, all three guys were working as a team, paying close attention to detail, making sure their execution was impeccable.

They rolled with careful fingers, sliced with measured precision. They placed the rolls daintily on multiple different pans, brushing the tops gently with butter before placing them in the oven to bake…

My favorite moment of the whole day though, was looking over as the boys checked to see if their rolls were baking evenly or not.

Some days I just stand in the kitchen and fold washed towels and aprons, observing them follow recipes on their own. Some days I answer just one or two questions, or direct a little technique here or there telling them about what utensil might be better, or that something needs constant stirring to avoid scalding. Other days I hear sweet comments like, “Well, when my mom makes cinnamon rolls…” and my heart swells as I realize why the focus had amped up about seven notches for the day. Occasionally, the room is chaos, ingredients being passed from kitchen to kitchen, yolk ending up in whites for meringue (restart! It won’t get poofy), pie crusts being rolled out five times, and different measurements than the recipe called for making one groups turn out just a little off. No matter what the day brings, we’re always cooking up some fun.

And so, almost a full term under my belt in monitoring the Advanced Cooking students, here is what I have come up with for my recipe for success:

-1 Speaker to play loud music
-1 Slightly insane chemist turned cooking teacher
-4 fully stocked Kitchens
-12 Teens
-1 Cookbook full of recipes to try

Put all ingredients together into one room and allow to stew for 45 minutes each day. The outcome? Soccer games after school fueled by cinnamon rolls, green butter chicken, requests for more peanut butter balls or oreo truffles, naan rolled out and fried by students who have lived in the land of it’s origin, and last but not least: joy and food in the hearts and bellies of a few goofy teens.

Prayer Points

Please keep praying for health! My roommate and I seem to be turning corners, but we’ve had so much sickness in the house this term.

Please be praying for the students that have made decisions for the Lord during SEW (spiritual emphasis week). Many are still processing what they have learned and what they want to do with it.

Please be praying for diligence in the students and staff alike. We have about a third of a term left before break, and this is the time of term where people start to weary of the 24/7 schedule, with a whole month left.