This week’s academic spotlight shines on Lansing Middle School FACS/CTE teacher Stephanie Ogden and her 7th-grade grade students, or should I say, chefs? The FACS students were tasked with creating a gourmet Ramen dish that would be judged alongside their peers’ recipes.
“I like this activity because it brings together the cooking skills and abilities that they have been learning over the course of the semester. We have learned about spices and herbs, so they know what they like and what blends well with others,” said Ms. Ogden. “They have also learned how to “plate” food so that the presentation is appealing to others and it is something they are judged on in this challenge.”
The students really enjoyed and got into the project of making the best Ramen dishes. Working in teams of 5-8, referred to as “kitchen groups,” students collaborated to choose what proteins, seasonings, vegetables, styles of eggs, and sauces to combine in an effort to woo the judges.
Who were these renowned judges, you ask? Other staff members judged Ramen dishes in Ms. Ogden’s different classes, but the 7th hour belonged to LMS assistant principal Kerry Wixon, Director of Communications and Marketing Sharon Burns, and myself. I wish I could say that we were chosen for our culinary prowess, but I think Ms. Ogden was just being nice. While we judges worked diligently to crown a winner, the students were able to partake in samples as they cleaned up their kitchen areas, with student Gatlin Andersen offering some sage advice:
“You should always season your food.”
Wise words, Gatlin.
The three bowls all won in my mind when it came to originality and creativity, with one even having the surprise ingredient of hot dogs as the protein! While my co-judges were apprehensive about the chef’s choice, I found it to be delightful and agreed wholeheartedly with Chef Chilend Walker:
“Hot dogs go well with Ramen.”
My seven-year-old flavor pallet concurs, Chilend.
Ultimately, the winner was Kitchen Group #3 and their spicey concoction. Congrats to them!
This learning activity was an excellent opportunity for the students not just to work on a valuable future skill but also to collaborate and work towards a common end goal. Ms. Ogden highlighted this as her favorite part of the activity:
“Most of all I like watching them grow as cooks and learn to work together toward a delicious goal.”
We’ll end this culinary journey of a spotlight with a quote from Kerr Wixon, one of hope and optimism about food creation here in Lansing:
“The future of the culinary arts is in good hands with these students.”
Great job to Ms. Ogden and her wonderful students (chefs)!
