The aroma of pecan pies in the oven and gravy on the stove fill the kitchens at Skyline High School as culinary students get ready for a busy holiday season.
Whether it’s learning how to prep a turkey or making a ganache for a pumpkin pie, students have the opportunity to learn how to create Thanksgiving staples while learning proper technique and giving back to the community.
“For us, a lot of students haven’t cooked traditional Thanksgiving meals,” said Jason Blackwell, chef and culinary teacher at Skyline. “We plan the menu and introduce it to the kids. The idea is to give them the resources and skills to cook a holiday meal at home.”
Blackwell goes through the recipes step-by-step with his students, offering hands-on assistance and guidance as the class takes lead on cooking every item on the menu. Just like in a professional kitchen, students work in different sections of the kitchen and come together to ensure everything is running smoothly and on time.
Sirenity R., a sophomore, was assigned to the meat station, working with the turkey. Having always liked to cook, she said she felt right at home.
“I like preparing the food, and I like handling meats,” she said. “I don’t really eat a lot of Thanksgiving food, but I enjoy cooking it.”
Once the food is done, it will be delivered to various holiday catering events hosted by Dallas ISD. Culinary students then act as wait staff, serving the food they prepared.
On the other side of the kitchen, another group in the culinary arts cluster prepares baked goods, which will be cut and delivered to Walton Inspires, a nonprofit organization in Pleasant Grove, to be handed out during Thanksgiving meal drives.
The dessert menu includes an assortment of pies, including pumpkin and pecan, and sweet potato cheesecake. The menu is inspired by the traditional holiday staples and recipes students want to try, said Danyelle Carpenter, chef and culinary teacher at Skyline.
Carpenter is a volunteer with Walton Inspires, and recently connected them with her students.
“With an attitude of gratitude, we want to be able to give back to – and be of service – to our community,” she said.
Her example doesn’t go unnoticed.
“It’s rewarding to know this is going to a good cause, and we got to help,” said Giselle V.
Growing up cooking and baking with her family, Giselle signed up for the culinary arts cluster two years ago and never looked back
“I love to bake. I love creativity and all the things you can do with it,” she said.
Giselle, who wants to work in a restaurant one day, said the program has taught her how to refine her skillset.
“The cutting skills have been fun, and it’s cool getting to perfect it,” she said.
Like Blackwell, Carpenter offers hands-on assistance as her students divide themselves into stations and work as a team to get the final product in the oven. She has her sights set for December, and plans to partner with Walton Inspires to provide food and sweet treats for their holiday events.
She said the most rewarding part of the busy holiday time is watching her students progress throughout the year.
“There’s a lot of excitement going into the holidays, but they can be uneasy or not very confident in the dishes they want to make,” she said. “But when they come back, from the break, they have so much confidence that extends throughout the school year.”
Blackwell agreed.
“The day after Thanksgiving, students send me pictures of the food they made,” he said. “They’re always excited to show me what they did.”
At home, Sirenity likes to make ham and macaroni and cheese for her family’s Thanksgiving meal. Her advice to fellow students who are helping out in the kitchen over the holidays is to just go for it.
“Always keep your area clean and if you enjoy it, do what makes you happy,” she said.
It’s OK if mistakes happen, Giselle added.
“Just do your best – it’s fun,” she said.
