This week, 52 third graders from St Margaret of Scotland School in St. Louis, Missouri climbed aboard a bus for a Healthy Kids field trip to Washington University. Bon Appétit District Manager David Murphy welcomed the group, sharing that 28,000 students applied to the university each year and 1,700 were accepted (so study hard!). After a conversation about safety in the kitchen, we split the group in half and Bon Appétit chefs Patrick McElroy and Patrick Thrower each led a group on a tour of the kitchen, with stops at “kettle row,” the bakery, cold prep, and the walk-in cooler and freezer (which were big enough for all the kids to fit inside!). The kids were amazed by the size of the equipment and loved hearing about the enormity of production. Their jaws dropped to the floor when Chef Patrick shared that they prepared 1,500 lbs of bacon and 40 gallons of cheese plus 150 lbs of pasta for mac and cheese each week.
The kitchen tour had a strong focus on sustainability and kids learned about Washington University’s commitment to reducing unnecessary waste. We pointed out compost bins throughout the kitchen and Chef Patrick shared that the pre- and post-consumer compost was used to fertilize the campus grounds. He also shared that excess oil was cleaned, converted to biodiesel, and used to power campus delivery trucks. The third graders were astounded!
Finally, it was time to start tasting, cooking and eating. We taste tested kiwis and raw beets, both of which were a hit with the group. “Were these beets grown in heaven?” asked one student. And, in response to the beet’s ugly appearance but delicious taste, another student exclaimed, “Don’t judge a beet by its skin!” So true.
Then, with the help of both Chef Patricks, we prepared garden tacos with a from-scratch salsa and rainbow fruit kabobs, and we finished with a Healthy Kids picnic at the same tables the college students dine at. “So cool!” exclaimed many.
We had so much fun with the St. Margaret of Scotland School third graders and their astuteness and interest in food and the environment gave us hope for the future of our planet. I feel confident there were some future food leaders in that group!