Imagine the chaos of students walking around, the crackling sound of flames underneath the silver stove, and the sizzling sound as the eggs begin to cook. Picture the knife crisply diving into the green onions, and a hodge podge of fresh ingredients in a mixing bowl. These are all images from WEGO’s kitchen.

WEGO’s Foods class provides excellent opportunities for students to learn basic kitchen skills as well as safety. Foods is suitable for students at all grade levels, but is particularly suited for those who are interested in developing their cooking skills, as this class allows them to learn through hands-on experiences. 

On Friday, Oct. 13, students in Fiona Gierzynski’s introductory Foods class spread out in the grey-themed kitchen with a “What’s Cooking?” sign hung above. The students got to work almost immediately, focusing on cooking fried rice. 

To cook the fried rice, students were provided with ingredients which consisted of white rice, soy sauce, bacon, green onions, eggs, canned peas, and carrots.  

Students worked in small groups of 3-4, and each member had something they needed to do such as cutting onions, chopping bacon, and whisking eggs. 

While cooking collaboratively in the kitchen, students actively engaged in the process, ensuring that everyone had the opportunity to contribute to the meal. 

One of the key ingredients in fried rice – perhaps unbeknownst to fans of the dish – is egg: this is a more traditional way of cooking the rice.

For further help, teacher Fiona Gierzynski, who is filling in for Angela Mullins this year, made sure to assist students when they needed help. 

Sophomore Jasmine Arces-Romero supervises the pan, ensuring an even cook.

When finished cooking, students placed their final product – a mixture of rice, fresh vegetables, and spices – on paper plates. 

As students finished cooking and plating, they made sure to clean up their stations.

When both the cooking and cleaning were done, students were finally able to sit down and enjoy the food they made.