Lansing High School student Gracie Sholey and her classmates in the Foods II class recently took on a culinary challenge that required patience, precision, and skill—preparing a traditional New England Boiled Dinner from scratch.
As part of their lesson on food preservation and cooking techniques, students prepared a homemade brine and soaked beef brisket for 10 days to create fresh corned beef. After the curing process, they cooked the corned beef alongside cabbage, turnips, carrots, pearl onions, and potatoes, resulting in a hearty and flavorful dish. To complement the meal, they also made a creamy fresh horseradish sauce, adding an extra layer of depth to the classic dish.
This hands-on cooking experience provided students with valuable lessons in food science, cultural cuisine, and the patience required for slow-prepared meals. By engaging in real-world cooking techniques, students in the Foods II class are developing essential culinary skills that they can carry into their future careers or home kitchens.
Lansing USD 469 is proud to offer courses that allow students to explore career pathways and gain practical experience in the culinary arts.
