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An inside look at the SWWC culinary class at Saline High School with valuable insight from amazing student bakers and professional chefs
WRITTEN AND PHOTOGRAPHED BY BREEANNA PERSONETT
Looking for something fun and hands-on for your junior and senior year? Consider joining the South & West Washtenaw Consortium (SWWC) culinary class. It’s a cooking and hospitality class that takes place at Saline High School. The program offers plenty for students to do regardless of their skill level. Whether you’re a baker who loves sweets or spicy food, someone who loves to try new things, or just looking something fun to do, the culinary class has it all. Those involved with the class say it’s a great experience and learning opportunity for people interested in food of all kinds. It’s also a great place to meet new people and make friends as there is plenty of time spent learning from the chefs as well as peers.
Jay – Dexter
Do you enjoy being in the culinary consortium?
“Absolutely. I think it’s taught me a lot of really great stuff. And it is a super fun class and gets me out of a regular classroom and has a lot of hands-on skills.”
What would you say to other kids interested in the consortium?
“Do it even if you’re not sure about it; I wasn’t 100% sure that I was going into culinary. It’s still given me a lot of great skills that I will apply throughout life.”
What is one of the best things you’ve learned?
“I have learned a lot of skills. I’ve learned a lot of basic cooking techniques and methods, and I’ve also obtained a ServSafe certification that can go throughout my whole entire career.”
Jared – Chelsea
Do you enjoy being in the culinary consortium?
“Yes, I enjoy being in the consortium class.”
What would you say to other kids interested in the consortium?
“I’d say take the class but if you’re unsure about whether or not you want to continue it, just know that the beginning is slow. Give it some time.”
What is one of the best things you’ve learned?
“I’ve learned everything from basic cooking methods that I will be able to use just daily to advanced pastry which I will be able to get a job easier with.”
Anthony – Milan
Do you enjoy being in the culinary consortium?
“Yes, I do enjoy being the culinary program. I’ve learned a lot and I continue to keep on learning.”
What would you say to other kids interested in the consortium?
“I’d say that if you have a passion for cooking, you should definitely do it, because it’s a very fun opportunity that some kids might not be able to get.”
What is one of the best things you’ve learned?
“Definitely knife works and then specific techniques when you’re working with certain vegetables and fruits.”
Gabe Cook – DHS Graduate
“Throughout my time at consortium I developed skills that not only advanced me ahead of other students but also got me out of classes that are usually required. It has also helped me in just finding jobs.”
“Competition was such a great experience to not only see other students but get critical information on how to improve your culinary skills.”
MEET THE CHEFS
Chef Darron
What do you like about being a chef?
“This industry has constant opportunities to learn and advance with new techniques and technological innovations. Being a chef gives me opportunities to pass on my knowledge and experiences while still continuing to learn.”
To whom would you recommend the culinary consortium?
“Anyone that is interested in a career in the culinary industry or if you’re just someone that likes to eat and wants to be able to cook for themselves and their family.”
What is your favorite thing about the consortium?
“For me, the most rewarding part of teaching in the consortium is when we help with college and/or job placement. The feedback from students who reach out or come back to visit has been overwhelmingly positive.”
Chef Danielle
What do you like about being a chef?
“Being able to be creative. As a pastry chef, I love being able to just explore new flavors and textures and combinations of components. I love being able to make things that make people happy.”
To whom would you recommend the culinary consortium?
“I would recommend the consortium to anyone who has a desire to learn more about the culinary arts. You don’t have to be someone who has life all figured out. It’s just a good thing to have some cooking knowledge and baking knowledge for life. It’s always nice to be able to make and eat good food.”
What is your favorite thing about the consortium?
“Just giving [students] small bits of knowledge to be able to apply to concepts and techniques and see them do something and just have it be more than they thought they could do. I love the hands-on aspect and doing things they haven’t experienced in other classes.”
Chef Bill
What do you like about being a chef?
“I think being a chef is amazing that you get to hit so many hearts and palates and flavors, and to be creative and to make amazing food to make amazing people happy and in love with food like I am.”
To whom would you recommend the culinary consortium?
“I think everybody should learn how to cook. When you go on your own, you go out to college, it’d be nice to know how to have basic skills for cooking, basic knife techniques, basic cut knife techniques.”
What is your favorite thing about the consortium?
“My favorite thing that we do here is that we cook and we love cooking. We make Chef Bill’s mac and cheese and we make breakfast foods. The best thing is that we make food that we sell to the teachers, so we basically take the teacher’s money.”
