In Motion: Cooking with Kids

In Motion: Cooking with Kids

Mushrooms stuffed with crab, trout with lemon dill stuffing, sushi and chocolate fondue. What do these foods have in common? The answer is that they are being prepared by sixth graders, under the watchful and helpful mentoring of student volunteers from Penn State's School of Hospitality Management. This sampling of food is only the beginning of what participants will prepare in the first-ever Cooking with Kids program, a free six-week course held on Friday evenings in a working professional kitchen. Starting on Jan. 25, a dozen sixth graders and 14 Penn State students began a partnership of sorts in the kitchen of Café Laura -- a food service simulation "living lab" normally reserved for the work of Penn State hospitality management students -- to create a variety of nutritious and diverse foods.