STEP Class learners encouraged to explore their creativity
It’s seldom that learners are given the opportunity to cook for their teachers. At Capulum College, however, the children are encouraged to explore various avenues of creativity and the school’s Teachers’ Lunch proved to be a successful and worthwhile event.
“It was very exciting and a special day because we as the STEP Class normally only cook for ourselves but this time we were allowed to cook for the teachers,” explains Gift. “From my perspective, I think it was a big day for our class,” he adds. “The teachers said our spaghetti bolognaise and salad was very tasty – so that made us proud. This means our cooking has improved because even the teachers were happy.”
Musa admitted that “the lunch was a bit of a challenge to prepare because we had not cooked for the teachers before.” Receiving positive energy, however, brought relief.
Yolan and Philasande were responsible for the spaghetti bolognaise; Sthembiso, Musa and Gift made the salad; and it was Nonofo with Brittaney who presented their chocolate milk dessert.
Philasande reports having been involved with the task of chopping the veggies for the bolognaise. The green salad, Nonofo added, was picked from the school’s vegetable garden and it “looked delicious”. He and Brittaney couldn’t resist “licking the bowl after we had finished making the pudding”.
Apart from her prowess at making dessert, Brittaney also helped serve the pasta. “I feel proud of myself after having made a lunch that my class and the teachers enjoyed,” she says.
Yolan said it was “a very good day”. He then added that “it has been an awesome week”. He reports having enjoyed making the lunch for the teachers especially as the teachers said, “it was very good”. This made him happy.
“Afterwards we cleaned up and packed everything away in their correct places,” concluded Sthembiso.
And the teachers… What did they say?
“The STEP Class Teachers’ Lunch was well-received by four of our teachers,” says Adam, who explained that the school’s vegetable garden was attended by the learners, and that the green salad from that garden was “fresh and crispy”.
Grant noted that the table setting was attractive, the ‘home-grown’ salad was delicious, and the bolognaise sauce was well seasoned and tasty.
Lloyd appreciated the service offered by these up-and-coming master chefs. “I highly recommend that everyone tries their dishes,” he advises.
“There were interesting flavours of herbs and spices in the bolognaise which was moist without being runny,” shares Nick, adding that because of another engagement he had to miss dessert which, “judging from Brittaney’s quick offer to eat mine, told me it must have been decadent and delicious”.
“It was a real treat to be able to enjoy a cooked meal, prepared by the STEP class,” says Ryan. “The food was delicious, and the service, as well as the presentation, were impressive. Thank you STEP Class for a very pleasant experience.”
And why cooking?
“It’s an important life skill,” explains Jenni, the owner and founder of Capulum College. “Cooking presents the opportunity to explore one’s creativity while giving and receiving positive energy. It creates time for socialising with family and friends, and for making memories that will be cherished for the rest of one’s life.”
