On Friday night, 16 children took to the Café Laura kitchen to prepare a four-course dinner for their families.
The children were members of the Cooking with Kids club, which hosted its program finale at Café Laura in the Mateer Building. Wearing decorated hats and aprons, the group made salad, pasta, pizza and dessert for 90 guests.
The finale was made possible thanks to students in the School of Hospitality Management, whose yearlong efforts culminate into the six-week program. Sixth grade students learn nutritional information, eating habits, homegrown food use -- but most of all, how to cook.
After a pizza dough tossing lesson from Chef Jeff Boggie, who has worked with the club for three years, the kitchen air filled with flour as the dough began flying.
As dinner was served, parents and families said they were impressed and happy.
State College resident Julia Mitchell, 42, said her son Ben, 11, was excited to attend Cooking with Kids. She's impressed with the program and Penn State's efforts to reach out to the community.
"I just thought it was a great hands-on opportunity to work in a real kitchen," she said.
After Friday night's dinner, both club members and the kids had reason to celebrate. In addition to cooking for their parents, kids were awarded lunch boxes and certificates.
And for Cooking with Kids President Evan Altneu (senior-hotel, restaurant and institutional management) and other members, the finale was the result of a year of preparation.
Member LeaAda Marshall (senior-hotel, restaurant and institutional management) said her involvement in the club has been a positive experience.
"I love to cook in my spare time, and it's a lot of fun with the kids," Marshall said.
Held every Friday evening for six weeks from 4:30 to 8:30 p.m., the class focused on a different culture each week.
Dheny Felker, a sixth-grade student from State College Friends School, said she enjoyed the themed weeks.
"I liked Italian week because I got to make cannolis," Felker said.
Vivienne Wildes, the club's founder and faculty adviser, said the organization has only two rules: Everyone involved must have fun, and no meeting runs more than an hour.
Upon concluding the program, she said student members of the club will have a celebratory goat roast in her backyard sometime this May.
At the finale, Wildes said she was very pleased with everything the club has already accomplished. She's looking forward to what the club will bring in future years.
"If State College has a dynamic explosion of top chefs over the next decade, you know it started at Cooking with Kids," Wildes said.
