Culinary Club Program Guide Staff & Teen Guide Binder
CULINARY CLUB BINDER MANUAL
Diaspora Foodways: Haitian, Dominican, Jamaican, & Southern Traditions
Ages 8-12 7 Weeks 75 Mins • Mon
Group Setup
10 kids max. Split into 2-3 small pods.
Teen Mentors
3-4 staff. 1 teen coach per active pod.
Safety Zones
2 burners. Kept strictly at demonstration table.
Staff Mission & Culture Rule
This program is designed for easy, hands-on, burner-restricted kitchen practice. If you are running this session today, focus on keeping things energetic, clean, and cooperative . We build respect for culture, ingredients, tools, and each other.
Auditorium Horseshoe Setup (U-Shape)
Always position the mobile tables in a large **Horseshoe** wrapping around your central demonstration table. Keep a **clearance path of 8 feet** inside. This allows you to walk up, inspect hand grips, and hand out exact ingredients instantly.
LEAD DEMO TABLE (Burners • Hot Cooking Zone)
← 8-Foot Coaching Clearance Path →
Table A (3-4 Kids) 1 Teen Coach
Active Staff Supervised Walkways
Table B (3-4 Kids) 1 Teen Coach
Table C (2-3 Kids)
Essential Kitchen Etiquette to Teach
🌿
Mise en Place (Everything Ready) Kids must place all measured ingredients in small separate cups before a single knife cut is made. Clean boards mean safe food!
🧹
Clean as You Go Each station gets a "Scrap Bowl." Vegetable peels, paper towel fragments, and scraps must be tossed there immediately—never left on boards.
🔪
Blade Respect & Grips Knives point down. No waving blades. Always check that fingers are curled under in the "Claw Grip" or arched in the "Bridge Grip."
🪑
Table Manners & Honor Nobody eats until every plate is served and stations are completely clean. Hands must be washed again prior to serving and dining.
Culinary Culture Club Guide Page 1 of 3
The 75-Minute Lesson Script
Detailed step-by-step breakdown of how each day's sessions run
Block 1: Welcome & Sanitation 0:00 - 0:15 (15 Mins)
As youth file into the auditorium, direct them immediately to the washing basins.
Sanitation Drill: Wash hands for 20 seconds. Secure aprons tightly. Tie back long hair.Mise en Place Setup: Kids sit in assigned pods. Teen coaches distribute cutting boards, child-safe knives, and portion cups.Cultural Hook: Gather kids' attention. Share a 2-minute history story of the cultural dish (Jamaica, Haiti, DR, or Southern US).
Block 2: Master Demonstration 15:00 - 35:00 (20 Mins)
All youth face the center of the Horseshoe. Stand at the Lead Demonstration table.
Skill modeling: Demonstrate the day's core kitchen focus (e.g., Claw Grip on fruit, Grater Safety, peeling plantains, or herb-chopping).Chemistry connection: Show how vinegar breaks down hard fibers or how oil/buttermilk emulsifies.Burner Safety Briefing: Point to the two burners on your table. Explain what is hot, and remind kids of the 3-foot safety perimeter.
Block 3: Hands-On Workshop 35:00 - 55:00 (20 Mins)
Kids return to active focus at their individual pod tables.
Pod Sizzle: Kids work as a unit to slice fruits, grate cabbage, peel and mash plantains, or blend dressing.Teen Supervision: Teen coaches stand directly beside their pods to guide grips and manage the scrap bowls immediately.Burner Sautéing (If applicable): Under direct adult supervision, call up 2 kids at a time to stir-sauté, boil, or mash at the master table.
Block 4: Family Table & Cleanup 55:00 - 75:00 (20 Mins)
Eating is a shared cultural ritual. Ensure the space reflects cleanliness.
Table Wash: Wipe cutting boards and knives first. Stow child-safe knives in safety bins. Wipe desks down completely.Plating & Etiquette: Serve portions beautifully. Sit down at the horseshoe. Lead a 1-minute gratitude/reflection round. Eat together!Scrub & Wipe: Teen staff collect dirty bowls and wash basins. Sweep floor. Wash hands, stow aprons, and dismiss.
Culinary Culture Club Guide Page 2 of 3
Engagement & Cleanliness Hacks
How to prevent boredom, handle drifting kids, and maintain sanitation
Keeping Kids Hooked (Boredom Busters)
When kids begin to lose focus, drift off, or start playing with safe knives, immediately implement these fast, interactive games:
🚨 Call and Response: "Chef Call"
When you call out "Mise en Place!" , kids must freeze, raise both hands in the air, and yell back "Everything in its place!" then place hands flat on their laps. Excellent for instant room control.
👃 Game: The Blind Aroma Test
If attention drifts during spice or herb setups, have kids close their eyes. Pass around a crushed sprig of fresh dill, rosemary, or a pinch of allspice. Ask: *Does this smell like sweet baking, a pine tree, or fresh grass?*
⚡ Game: The Grip Police Challenge
Have teen coaches act as "Grip Inspectors." Announce: *In 3 seconds, show me a perfect banana-slicing Bridge or Claw!* Reward the perfect pod with a colorful chef-sticker or extra praise.
The Clean Station Code
Do not allow dirty or cluttered stations. Maintain high standards using these checklists:
🧹 Spot-Check Audits
Every 10 minutes, announce a 30-second station sweep. Kids must transfer all trash, peels, and seeds into their tabletop "Scrap Bowl." Boards must be brushed flat with towels.
🧼 The 2-basin sink method
In an auditorium without built-in sinks, set up two large plastic wash tubs on a side table: Basin 1 has warm soapy water; Basin 2 has clear sanitizer rinse water. Teen staff wash and sanitize.
Simplified 7-Week Diaspora Roadmap (Pantry-Friendly)
Week / Topic Core Cultural Dish Core Kitchen Skill Focus 1. Jamaica Tropical Fruit Dessert Cups Claw vs. Bridge cuts, sanitation, cold sweet glaze 2. Haiti Crunchy Sweet Slaw Cups Box grating, acidity basics, cabbage shredding 3. Dominican Rep. Mangú Cups with Sautéed Red Onions Peeling tough skins, water boiling, mashing 4. African Amer. Sweet Potato Pie Dessert Cups Spice mixing, biscuit crushing, sweet mashing 5. Jamaica Jerk-Seasoned Chickpea Lettuce Cups Warm spices, dry pan seasoning, sautéing 6. Haiti & DR Smashed Tostones & Mojo Sauce Twice-cooking, safe shallow fry, smashing 7. Graduation One-Pot Red Beans & Rice Simmering, Holy Trinity, team plating
Culinary Culture Club Guide Page 3 of 3
Tropical Fruit Salad Recipe Card Culinary Culture Club • Week 1
TROPICAL FRUIT SALAD
Exploring the sweet, vibrant flavors of sunny Jamaica 🇯🇲
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🏝️
The Jamaican Sunshine Bowl
In Jamaica, tropical fruits grow everywhere in backyard gardens and roadsides. Pineapple, mango, and sweet banana are common treats. Today, we glaze them with fresh lime juice and ginger —a classic Caribbean spice combo that makes the fruit taste even sweeter!
Today's Core Kitchen Skills
🐻 The Claw Grip
Curl your fingertips inward like a bear claw. Press your fingernails against the fruit to hold it steady while shielding your fingertips from the knife blade!
I practiced the Claw Grip safely
🌉 The Bridge Cut
Form a bridge over the fruit with your thumb and index finger. Hold the fruit firmly, slide the knife under your bridge, and cut straight down through the middle!
I practiced the Bridge Cut safely
Sunshine Glazed Fruit Salad
Zero Burner Recipe
Ingredients
• 1 sweet mango (diced)
• 1 cup fresh pineapple
• 1 ripe banana (sliced)
• 1 fresh lime (juiced)
• 1/2 tsp fresh ginger (grated)
• 1 tbsp maple syrup or honey
Chef Instructions
Mise en Place: Wash your hands. Gather your cutting board, child-safe knife, whisk, and big mixing bowl.The Bridge Slice: Hold your banana in a bridge grip. Cut it in half lengthwise, then slice into half-moons.The Claw Dice: Practice your claw grip on mango and pineapple chunks. Cut them into bite-sized squares.Whisk the Glaze: Squeeze lime into a small bowl. Add grated ginger and honey. Whisk until sweet and smooth!Toss & Serve: Place all fruit in the bowl. Pour glaze over top. Toss gently. Share and enjoy with your team!
Chef's Reflection & Evaluation
Why is the "Claw Grip" so important for your fingers when chopping?
Culinary Culture Club • Week 1 Mattahunt Community Center
Haitian Pikliz Recipe Card Culinary Culture Club • Week 2
HAITIAN SLAW CUPS
Shredding vegetables and understanding acidic balances 🇭🇹
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🍲
Haiti's Crunchy, Tangy Pride
In Haiti, almost every hot savory meal is served with a spoonful of crunchy, bright, and spicy Pikliz (pronounced *pick-lees*). It's a pickled cabbage and carrot relish loaded with vinegar and lime juice. Today, we're making a child-friendly, mild version served in sweet snack cups so you can enjoy the crisp, tangy magic!
Today's Core Kitchen Skills
🛡️ Box Grater Safety
Always hold the top handle firmly. Grate in a downward motion only. When your vegetable chunk gets smaller than your thumb, stop grating and cut the rest with your knife to protect your fingers!
I used the Box Grater safely
🧪 Acidity & Pickle Physics
Acidic liquids like vinegar and lime juice act as natural preservatives. They break down hard cabbage fibers, make vegetables tender, and add a sharp, mouth-watering sour pop to dishes!
I learned about Acid balances
Kid-Friendly Mild Slaw Cups
Grating & Acid Recipe
Ingredients
• 1/2 head green cabbage
• 2 medium carrots (peeled)
• 1/4 cup white vinegar
• 1 fresh lime (juiced)
• 1 tsp sugar (pantry sugar)
• 1/2 tsp kosher salt
Chef Instructions
Sanitation Check: Wash hands thoroughly. Clean your carrots and cabbage. Place trash/scrap bowl nearby.Shred the Cabbage: Cut cabbage in half. Place cut-side down. Using your child-safe knife, shave cabbage into thin ribbons.Grate the Carrots: Hold box grater firmly. Slide carrots down the grater blades into your bowl. Keep knuckles away!Mix & Acidify: In a separate small bowl, whisk white vinegar, squeezed lime juice, salt, and the pinch of pantry sugar together.Massage & Set: Pour the liquid over cabbage and carrots. Massage gently with clean hands to soften.Spoon & Crunch: Scoop the tangy slaw into small plastic snack cups. Take a crunchy bite!
Chef's Reflection & Evaluation
Dominican Mangu Recipe Card Culinary Culture Club • Week 3
DOMINICAN MANGÚ CUPS
Mashing, boiling, and mastering burner safety 🇩🇴
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🇩🇴
The Heart of Santo Domingo
In the Dominican Republic, Mangú is the ultimate comfort food. Made from green plantains that are boiled soft and mashed with butter and water, it is topped with purple red onions sautéed in vinegar. Today, we're serving it in fun, savory tasting cups for you and your team!
Today's Core Kitchen Skills
🔥 Hot Burner Rules
Our two burners are safe-zones. Always maintain 3 feet distance unless called up to cook with an adult. Never touch a pot handle without dry oven mitts or help from your teen coach!
I followed hot burner safety rules
🥔 Peeling & Mashing Physics
Green plantains have tough skin. Cut both ends off first, slice vertical slits down the skin, and use your thumb to peel it off. Add butter and cold water when mashing to keep it super fluffy!
I peeled and mashed plantains
Traditional Dominican Mangú Cups
Boiling & Burner Recipe
Ingredients
• 3 green plantains
• 2 tbsp salted butter
• 1/2 cup cold starch water
• 1/2 large red onion
• 3 tbsp red wine vinegar
• 1 tbsp cooking oil & salt
Chef Instructions
Mise en Place: Wash hands. Cut ends off green plantains. Slice slits down skin, slide your thumbs under, and peel them.Cut & Slice: Cut peeled plantains into 3-4 chunks using the bridge grip. Slice red onions into half-moon shapes.The Boiling Station: Carefully place plantains in boiling salted water at the instructor table. Boil for 15-20 minutes until soft.Acidic Onions: Place red onions in a bowl with vinegar and salt. Let soak to soften the onion sting. Sauté in oil until purple.The Great Mash: Drain plantains (save some water!). Add butter and cold water. Mash thoroughly until fluffy and lump-free!Cup & Serve: Spoon fluffy Mangú into cups and top with warm purple vinegar-onions. Share with your team!
Chef's Reflection & Evaluation
Southern Sweet Potato Cups Recipe Card Culinary Culture Club • Week 4
SWEET POTATO PIE CUPS
Mashing sweet potatoes, mixing spices, and layering dessert cups 🇺🇸
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🥧
The Soul of Sweet Potatoes
In African American history, sweet potatoes represent survival, love, and celebration. Brought over during the transatlantic trade, the sweet potato became a staple substitute for African yams. Sweet potato pie is the ultimate Southern soul food dessert. Today, we're making no-bake sweet potato pie dessert cups!
Today's Core Kitchen Skills
🍪 Mechanical Crushing
Put graham crackers inside a sealed zip bag. Use your hands, palms, or a flat cup base to crush them into tiny, sandy biscuit crumbs. This creates our crunchy pie crust base!
I crushed my pie crust crumbs safely
🏺 Spice Blending & Layering
Learn how spices like cinnamon and nutmeg smell and taste. Layer your dessert cups carefully (crust on the bottom, mashed sweet potato in the middle, cream on top) for a beautiful chef look!
I layered a beautiful dessert cup
Southern No-Bake Sweet Potato Pie Cups
Zero Burner Recipe
Ingredients
• 1 can sweet potatoes (drained)
• 1 tbsp salted butter (melted)
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 pinch ground nutmeg
• 4 graham crackers (or vanilla cookies)
• Whipped cream or vanilla yogurt
Chef Instructions
Crush the Crust: Wash hands. Put graham crackers in a zip bag. Squeeze out air and seal. Crush with hands into fine crumbs.Mash the Potatoes: Drain canned sweet potatoes. Put them into a mixing bowl. Use your potato masher or fork to mash until smooth.Season & Mix: Stir in melted butter, brown sugar, cinnamon, and nutmeg. Whip with a spoon until fluffy and sweet!The Bottom Layer: Spoon 2 tablespoons of crushed graham cracker crumbs into the bottom of small plastic dessert cups.The Sweet Potato Layer: Spoon the sweet spiced potato mix directly on top of the cracker crust.The Cloud Topping: Top each cup with a generous dollop of whipped cream or vanilla yogurt. Sprinkle cracker crumbs on top. Yum!
Jerk Chickpea Wraps Recipe Card Culinary Culture Club • Week 5
JERK CHICKPEA WRAPS
Sautéing on active burners and balancing aromatic island spices 🇯🇲
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🍗
The Smokey Roots of Jerk Spice
In Jamaica, Jerk cooking was invented hundreds of years ago by the Maroons (escaped enslaved people). They slow-cooked food in underground pits with aromatic woods, allspice berries, and thyme. Today, we're using those same magical spices to make quick, savory, sautéed chickpeas wrapped in fresh lettuce cups!
Today's Core Kitchen Skills
🥘 Sautéing Safely
Sautéing means "to jump" in French. It is cooking quickly in a small amount of hot oil. Keep your pan handle turned inward toward the back of the burner. Never walk away from a hot pan!
I practiced safe sautéing with help
🧂 Sensory Herb & Spice Art
Jamaican jerk is unique because it combines warm sweet baking spices (like allspice and cinnamon) with savory ingredients (garlic, onion, and fresh leafy thyme) for a rich flavor blast.
I smelled and identified 3 spices
Jerk-Spiced Sautéed Chickpea Cups
Sauté & Sizzle Recipe
Ingredients
• 1 can chickpeas (drained)
• 1/2 tsp ground allspice
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1 pinch cinnamon
• 1 tbsp oil & salt
• Boston or Butter lettuce leaves
Chef Instructions
Dry the Chickpeas: Drain chickpeas. Rub them between dry paper towels. Getting them dry is key to a crispy sauté sizzle!Seasoning Bowl: Toss dried chickpeas in a mixing bowl. Sprinkle with allspice, garlic powder, thyme, cinnamon, and salt. Mix thoroughly.Heat the Pan (Teens/Adults): Pour oil into pan on Burner 1. Let the oil get warm. Stand back to prevent splatters.The Sizzle & Stir: Pour seasoned chickpeas in. Sauté for 6-8 minutes, stirring gently with wooden spoon, until golden and aromatic.Lettuce Prep: Wash lettuce leaves carefully and arrange them like small bowls on your plates.Assemble Cups: Spoon warm chickpeas into lettuce wraps. Squeeze lime juice on top. Take a big crunchy bite!
Smashed Tostones Mojo Recipe Card Culinary Culture Club • Week 6
SMASHED TOSTONES & MOJO
Twice-cooking plantains and blending fresh garlic-citrus mojo 🇭🇹 🇩🇴
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🍌
Banan Peze & Tostones: A Shared Island Treasure
Hispaniola is the island shared by Haiti and the Dominican Republic. Both nations love twice-cooked, smashed green plantains! In Haiti, they are called Banan Peze (pressed bananas); in the DR, they are called Tostones . Crunchy on the outside and tender inside, they are best eaten dipped in garlic-lime Mojo sauce !
Today's Core Kitchen Skills
🔨 Smasher Physics
After plantains are lightly cooked once to soften, use a flat-bottomed cup or wooden press (tostonera) to gently press straight down. This creates a flat disc, increasing surface area for a super-crispy second fry!
I safely smashed my softened plantains
🍳 Safe Pan-Frying Habits
Today, your teen coaches will manage the skillet burner. Keep your face back. Gently use metal tongs to place flat food in. No throwing, dropping, or splashing oil under any circumstances!
I followed pan-frying oil safety rules
Island Smashed Tostones with Mojo Sauce
Twice-Cooked Recipe
Ingredients
• 2 green plantains
• 1/4 cup cooking oil
• 1 lemon & 1 lime (juiced)
• 2 garlic cloves (minced)
• 3 tbsp olive oil (Mojo)
• Salt to taste
Chef Instructions
Prep & Cut: Wash hands. Peel green plantains. Cut them into thick, 1-inch cylindrical rounds using your bridge grip.First Soften: Teen coaches cook plantain rounds in warm oil for 3-4 minutes until pale yellow. Do not brown them yet! Drain.The Big Press: Place a warm round under parchment paper. Press straight down with a flat cup base to flatten!The Crispy Sizzle: Return flat plantains to the pan. Sizzle for 2-3 minutes on each side until golden and super crispy. Season with salt.Whisk the Mojo: Whisk minced garlic, lemon juice, lime juice, olive oil, and salt in a bowl until blended.Dip & Devour: Dip your hot, crunchy Tostones in Mojo sauce. Celebrate the taste of Hispaniola!
Diaspora Rice Peas Recipe Card Culinary Culture Club • Week 7
DIASPORA RICE & BEANS
The ultimate culinary celebration of shared diaspora history 🇺🇸 🇯🇲 🇭🇹 🇩🇴
Chef:
Date:
Pod/Team:
🧼 0-15m: Welcome & Wash
🎓 15-35m: Chef Demo
🍳 35-55m: Hands-On
🪑 55-75m: Eat & Clean
🎓
The Pot That Unites Us
From the Southern United States to Jamaica, Haiti, and the Dominican Republic, one dish connects us all: Rice and Beans (called *Rice and Peas* in Jamaica, *Diri ak Sos Pwa* in Haiti, and *Moro* in the DR). Born from West African ancestral traditions, this hearty one-pot staple represents endurance, family, and culinary brilliance. Today, we cook it together to graduate as Master Chefs!
Today's Core Kitchen Skills
🧅 The Aromatic Trinity
Almost all diaspora cooking begins by sautéing "aromatics" (onions, celery, and green pepper). Cooking these slowly in warm fat releases rich chemical sweet smells that form the base of the entire pot!
I chopped and sautéed aromatics
🧼 Simmering & Teamwork
Simmering means cooking a liquid right below the boiling point (gentle, lazy bubbles). This lets the dry rice grains absorb all the seasoned broth slowly, turning fluffy and delicious!
I managed a safe simmer with my team
One-Pot Diaspora Red Beans & Rice
Graduation Feast Recipe
Ingredients
• 1 can red beans (drained)
• 1 cup long-grain white rice
• 1/2 sweet onion (diced)
• 1 celery rib & 1 green pepper
• 1.5 cups vegetable broth
• 1 sprig fresh thyme & oil
Chef Instructions
Chop the Trinity: Wash hands. Use your claw grip to dice onion, celery, and green pepper into tiny, uniform cubes.Sauté Aromatics: Warm oil in pot on Burner 1. Sauté your diced vegetables for 4 minutes until sweet and smelling incredible!Add the Beans & Herbs: Toss in drained red beans, fresh thyme sprig, and salt. Stir to coat them with the aromatic oils.In Goes the Rice: Add white rice to pot. Stir dry for 1 minute so the grains absorb flavors before adding liquids!Simmer & Cover: Pour vegetable broth in. Bring to a boil. Reduce heat to low, cover with tight lid, and simmer for 15 mins.Feast & Celebrate: Fluff rice with a fork. Plate beautifully and serve in cups. Congratulations, Graduate!
