Turning Microwavers into Real Chefs

By Becca Parson (Jan. 5, 2002)

"One day we made cinnamon rolls and I got sick after eating one--it was so much fun!" says senior Afolake Ojumu. What other class could be so much fun except Gourmet Cooking?

As anyone with a class nearby knows, the smells wafting out of its ovens are always deliciously annoying and distracting to the poor student trying oh-so-hard to concentrate nearby. The novice gourmets make a lot more than cinnamon buns, though, the most popular including various breads, soup, filo, and pasta from scratch. 

You may have noticed this is a new elective, so where did it come from? A committee for curriculum, headed by Ms. Ballou, looked into new electives last year to try and provide some variety in courses–to offer more hands-on electives. They wanted to have some classes for "people across the board," as Ms. Ballou says. While acknowledging that courses heavy on reading and writing are important and definitely have their place, Ballou also believes that classes out of the traditional classroom are important as well. After a survey, many people said they would be interested in taking a Gourmet Cooking class, perhaps supporting the growing trend in TV cooking shows. Bam! All the students in it seem to agree.

Says senior Jack Lanouette, "I like everything about Gourmet Cooking." And what isn’t there to like? You get to eat almost every day, you don’t have to know anything about cooking before you start, it’s something new for a generation of microwavers, it’s a break from your schedule if you have a heavy one, and as Afolake Ojumu says, "We have an awesome teacher."

Not only is she "awesome," but she also comes highly qualified. The teacher is Ms.Sallie Twentyman, who was already known for her heavy involvement in the PTA. Her interest in cooking also goes back a long way, though, including being a dietician, making a home business of writing recipes and cookbooks ("The Low-Fat Epicure"), and taking classes at L’Académie de Cuisine.

You don’t need to read her list of qualifications, however, to see how much Twentyman’s 36 students enjoy her class. Her secret is to "try to keep it relaxing and fun" while still having expectations for her chefs-in-training. Not having to rely on recipes or textbooks and getting to "eat every single time" can’t hurt, either. All in all, the general opinion seems to be that Gourmet Cooking is a fun class, as a way to learn how to really cook, to get a break from a demanding schedule, or just for what the class is all about—enjoying food and eating. And it’s a semester class, too. What more can we say? To quote Martha Stewart, "That’s a good thing."