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Cooking With Susan: Teen Technique & Tasting

Teens! Want to learn a couple recipes you can easily make for a snack or bring to a party? Take this Cooking with Susie course at the Box Factory. Enjoy some homemade Chicken Tenders, Dipping Sauces, and Cheesecake Stuffed Strawberries that you create yourself! You will not only learn these recipes with Instructor, Susan Graham, but you will learn culinary techniques you can use for the rest of your life! Take the class with friends and learn to enjoy the kitchen together. Join us on Wednesday, June 21, 2017 from 6:00pm – 8:00pm at the Box Factory for the Arts.

Teens and Cooking

GETTING READY FOR REAL LIFE

Susie’s thought on teenagers and cooking is that they will need to prepare themselves for a more active lifestyle. Many times they are responsible for planning their own meals after school or between school and extracurricular activities. Eating healthy and clean are far more important than counting calories, so they need to learn to steer away from processed and fast-foods. Teaching a procedure or cooking technique is more important than teaching someone how to prepare a single recipe.

Mise en Place (mi ze on ‘plas) is a French culinary term meaning “putting or placing everything in it’s place.” This helps keep you organized and helps you keep cooking as simple as possible. It is helpful to read and study your recipe prior to getting everything out of the refrigerator and cabinets. In the long run it will save you time and money and help prevent wasted time and money, which would certainly make a person feel frustrated. You don’t want to lose your kitchen privileges! Learning these tools as well as yummy recipes will be a great asset to teenagers now and for the rest of their lives.

Recipes

  • Chicken Tenders
  • Dipping Sauces
  • Cheesecake Stuffed Strawberries dipped in Chocolate

Bio

Susan Graham, Instructor

Susie is a licensed cosmetologist of 33 years, her love for people got her involved with volunteering in several areas. I’m particularly passionate about cooking, culture, and history. While pursuing an associate degree in hospitality management she was able to demonstrate my cooking talents at the same time she was studying at Lake Michigan College and in charge of creating a menu for an annual scholarship dinner. Susan was offered an entry level position at Point of the Woods Country Club by a chef instructor and completed a paid internship. Culinary arts led Susan to the Box Factory and she got involved cooking for the Arts Bash in August of 2016. As a result of her creativity as a volunteer, The Box Factory asked if she would be interested in teaching cooking classes and she says she is so proud to represent the Culinary Arts and pursue her passion for cooking and teaching home cooks how to step up their game in their own kitchens. After Susan graduated from the hospitality program in 2011 she reconnected with a friend that got her performing in community theatre and I love it as much as I do teaching.