As increasingly frigid winter winds chase away autumnal leaves, Junior Kindergarten students joined Parker parent and Quest Food Management Executive Chef Zac Maness to learn more about squash and the many wonderful ways it shows up on the table.
In anticipation of these student visits, Chef Zac thoughtfully decorated the table in the Kindergarten’s Cucina Bambina with ripe examples of real pumpkin, butternut, acorn and spaghetti squash varieties. He also prepared roasted pumpkin seeds, roasted butternut squash, butternut squash soup and pumpkin challah bread rolls for students to sample as part of the experience.
While students from each homeroom took turns rotating through the space, Chef Zac spent time introducing them to each type of squash and spoke about their unique physical and culinary properties. He encouraged students to sample the seeds, roasted squash, soup and challah roles before trying their hands at making challah rolls of their own.
While students worked with a parent volunteer, Chef Zac described the simple processes and minimal ingredients he used to prepare each of the items he was serving and fielded student questions about squash, Thanksgiving and beyond.
Toques off to Chef Zac for taking the time to better acquaint JK students with the food they eat this holiday season!