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Students become young chefs
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Neighbors | Alexis Bartolomucci.Mary Jo held up her folder that contains the different recipes for the snacks the students made during their six week after school program.
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Neighbors | Alexis Bartolomucci.Katalina, one of the students in the Tot Chef program at West Boulevard, made an extra sushi wrap to take home and share with her family.
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Neighbors | Alexis Bartolomucci.Dominic and Mikey, students at West Boulevard Elementary, showed of their sushi wraps they made at the after school Tot Chef program on Feb. 9.
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Neighbors | Alexis Bartolomucci.After the students finished their snacks, they sat in a circle and gave suggestions for what they want to make at the next Tot Chef class.
By ALEXIS BARTOLOMUCCI
West Boulevard Elementary has been hosting a special six week after-school program for the students to create their own healthy snacks. On Feb. 9, the students made a version of sushi rolls.
The “Tot Chef” program at West Boulevard allows students to explore healthy snack alternatives by making the snacks themselves. The program lasts six weeks and every week the same 30 students attend to make different snacks.
Natalie Winkle, the Director of Food Services for Boardman, said the program has been fun for the children and they’re enjoying making new things.
“They’re eating what they like. The majority of them are putting vegetables on there,” said Winkle.
The students had a choice of turkey, ham, carrots, kale, olives, cheese and ranch on a whole grain tortilla. After the students wrap up their ingredients, they can cut it to make it look like sushi.
“If you have a hand in making it, I think you’re more up to trying it because you know you did it,” said Winkle.
The students have made apple sandwiches and kabobs. One of the students, Mary Jo Rendo, said her favorite thing to make so far was the kabobs. The kabobs were made from different types of meat, lettuce, olives, tomatoes, pickles and ranch to dress it.
After the students finish their snacks, the boys and girls take turns cleaning each week. When everyone is done, the students gather around Winkle and give suggestions of what they want to make for the next week.
The students also talk about what they like the most about the program. Comments ranged from liking the chance to make new friends to try new foods and working together.
“That’s why I’m doing this. I want them to have memories of doing this when they were little,” said Winkle.