This fall, our Cooks for Health middle school program at Transfiguration School in Manhattan with Chef Educator Georgia and Assistant Janeil has been buzzing with energy. With nearly 20 students each week, this group is one of our largest—and definitely one of our most enthusiastic. From the very first session, students created an “all-hands-in agreement,” setting shared commitments around respect, teamwork, and trying new things. That spirit shows up in every class: every single student wants a turn whisking, chopping, sautéing, or plating. No observers—just full-on participants.
So far, they’ve cooked their way through a vibrant lineup: parfaits, guacamole and pico de gallo, kale Caesar slaw, Kung Pao cauliflower (one of their heritage-diet spotlights), banana chocolate chip muffins, and their runaway favorite: potato-cauliflower soup. For that class, students baked their own Parmesan crisps for garnish—an experiment that quickly turned into a new obsession.
Georgia shared, “I’m so happy to be sharing the joy these kids bring me,” and it’s easy to see why. The students are curious, confident, and increasingly skilled—asking thoughtful questions, encouraging each other, and already dreaming up future lessons. (They’re campaigning hard to make kimchi next!)
We’re so proud of this group’s teamwork, excitement, and willingness to try everything—from new flavors to new responsibilities. They embody what food education is all about: community, courage, and learning by doing.
