Teaching. Chaos. Delightful smells. Smiles. Delicious food.

The first meeting of WeGo Cooks filled the kitchen with laughter and the sweet smell of crepes.

WeGo Cooks kicked off its first meeting of the year on Sept. 11. WeGo Cooks, a program run by the school and the non-profit organization Healthy West Chicago, began last year as a way to give high schoolers hands-on experience with cooking healthier alternatives with the guidance of local chefs.

“What started was the awesome help from our non-profit organization, Healthy West Chicago, that offered the chance to have a cooking club here at West Chicago,” Family and Consumer Science teacher Emily Renteria said. 

Chef Aaron O’Brien, who also teaches through The Kitchen Table in West Chicago, demonstrated the day’s recipe: crepes. Students leaned in to follow his steps, eager to try for themselves.

As O’Brien finished putting together the crepe, he began to prepare toppings while the rest of the students observed, ready to replicate his instructions on their own or with team members.

Being a joint program, the school and Healthy West Chicago split up the responsibilities. The school provides the space and promotes the club for the students, and Healthy West Chicago does the rest.

“I just help facilitate, make sure the lab spaces are set up, and offer up the kitchens. But they bring in chefs, they bring in the ingredients, and they get to cook,” Renteria said.

As students began to measure and mix ingredients, conversations filled the room. Some talked about how long the school day felt, while others debated which toppings to add to their crepes. It’s an easy and immersive experience for kids who want something to do after the school day ends.

Many of the students expressed happiness at being in the kitchen and enjoyed the opportunity not only to cook but also to socialize with some of their friends.

“I feel like it’s a great teamwork activity to create something they are proud of by following a recipe and having fun working together,” Renteria said.

Students were able to demonstrate their culinary skills by tossing the crepes, drawing laughter as classmates attempted their own flips. There were many close calls with the crepes, but thankfully, floor-flavored crepes were avoided.

Although crepes might not be the first thing that comes to mind when imagining a “healthy food,” the ones prepared were specifically modified to be healthier than normal. Unhealthy toppings, such as chocolate syrup, were not provided. They were also modified by using whole-grain flour and coconut sugar.

“The goal of Healthy West Chicago is to find alternatives to make recipes a little healthier,” Renteria said.

As WeGo Cooks wrapped up their meeting, the room filled with the scent of crepes. Students cleaned up before eating and discussed plans for future recipes. Several said they would return because the experience was fun.

“I would go back because it was fun and the food we made was good,” sophomore Sofia Vazquez said.