Last night, our Farm to Fork Club was bubbling with excitement as 16 young chefs (Grades 5–7) gathered to explore the art of soup-making! Under the expert guidance of Becky Sphar and Melissa Brooks, the students worked in teams to create four delicious soups:
Stuffed Pepper Soup
Olive Garden’s Pasta Fagioli
Creamy Tomato Soup
Classic Chicken Noodle Soup
Starting with “mise en place,” our budding chefs learned the importance of prepping and organizing their ingredients like pros! From chopping veggies to browning meat, cleaning chicken, and mastering the immersion blender, their culinary skills were on full display.
The best part? A shared tasting session where everyone sampled all four soups—yum! Students even reflected on their successes and brainstormed ways to level up for next time. What a delicious way to beat the winter chill!
Next Meeting:
Thursday, January 23, 2025
Theme: Embracing Our Roots – Turning Veggies into Treats!
Stay tuned for more flavorful fun from our Fresh Connections Club! 
