Since we switched to a model of having open lesson plans and resources, our curriculum is being used by almost 100 educators around the world…
Educators and youth from New York City, to Oklahoma, to British Colombia to Taiwan, China are currently engaging with our curriculum and resources. Our lesson plans are being used in diverse settings such as home kitchens, high school classrooms, after school programs and community centers. We are continuously developing and growing from feedback that we receive from groups and individuals using our materials.
For example, Immigrant Social Services (ISS) in New York City is currently using our lesson plans an after school program, and they said: “The kids absolutely love the lessons. Young Chefs is the most popular club in our after-school program.”
Immigrant Social Services (ISS) is “dedicated to improving the conditions and promoting the welfare of immigrants and other persons seeking our services living in the Greater Chinatown community of New York City.”They have a middle school after school programs funded by the Department of Youth and Community Development in New York City. They work in partnership with five local public schools, providing children with opportunities to learn new skills ranging from technology and math, to reading and art, as well as provide positive role models who serve as inspiration for their future.
“The kids absolutely love the lessons. Young Chefs is the most popular club in our after-school program. All students ranging from grades 6-8 are exposed to various foods and scientific concepts behind cooking. Its popularity is due to students being curious about food and the hands-on nature of the activities, both of which keep the students engaged.”
“Recently, we made pickles and they were a huge success. One student shared with us what she enjoyed about it: “I learned about how much acid is needed to eat something…” The week after we used those pickles and made sandwiches with them. Students were given a variety of meats, cheese and bread to make a sandwich with their group members. Student judges evaluated the final products based on the presentation, taste, texture, etc”