Broward School's Got Somethin' Cookin' in the Kitchen

While most students report to school each morning with paper, pencils and pens, some are showing up with pots and pans.

While most students report to school each morning with paper, pencils and pens, some Broward high school kids are showing up with pots and pans. 

Everyday, the 225 students at Coral Glades High cook meals for teacher lunches. The Broward school district even calls on the school to whip up dishes for events it hosts across the county, and other schools are calling on these students to help them cook for big events.
 
They're chefs in the making, and Coral Glades is is leading the way for culinary arts programs across the state.
 
"Light it up a bit. It gives a nice warm flavor to it," a student explains while warming up some crème brulee.
 
It's fun of course, but the students say it's not easy.
 
"You learn more and more everyday. It gets harder and harder. You just got to keep at it and eventually you'll get it," says 10th grader Brandon Burrell.
 
Instructor Robert DeSabatino designs it that way.
           
"A lot of kids have a misconception. They see Food TV and think it's easy and fun and ‘I’m going to be a celebrity chef.’ It's hard work and this is where they learn," he says.
 
11th grader Anna Kaufmenn is creating what she calls pumpkin bacon tarts. It’s one of her specialties.
 
"It's very good,” she says following a family recipe.
 
"I need more Nick,” another student chimes in while stirring ingredients for their version of a waldorf salad.
 
The students are learning teamwork with hands on experience.
 
"It's got to be. How else are they going to learn it?" DeSabatino asks.
 
Coral Glades’ culinary arts program is nationally accredited. It's why students are knocking down the door each year just to get in.
 
"As you can see from our kitchen over here. This is the real thing this isn't home economics,” the instructor says.
 
His is a classroom turning out real cooks who could teach us all a thing or two.
 
"Bake it for three minutes. When it's ready, take it out put some cheese on top," Kaufmenn explains with pride as her dish nears completion.
           
The school’s culinary program is labeled a Pro-Start Program. That's a national accreditation, which means when students graduate they already have an edge over other incoming students at culinary arts schools. This year, half of a school’s overall grade depends on how well they do in other activities, including vocational studies like culinary arts.
 
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