The week that we were in Stevens Point, Tate attended a culinary class every morning from nine until noon.

I had Tate write notes for me of all that he did, because I was not with him there – Blake was!

I also do not have very many photos of Tate’s time there, but I am very thankful for the ones that Blake did take for me!!

This culinary class was for children in 8th grade through 12th grade.

The class was “traveling” around the United States for the week – exploring different regions through taste.

What a great way to run a class like this one!

Monday: the southern region – they made hush puppies and buttermilk ranch, focusing on the science of acid, and the technique of knife skills.

Tuesday: New  England region – they made red flannel hash with a basted egg and rye pancake, focusing on the technique of steam.

Wednesday: cajun  food – they made chicken etoufee with cheddar corn grits, focusing on the science of caramilzation.

Thursday: the west coast – they made sourdough tortillas with bang bang sauce, focusing on the science of yeast.

Friday: the midwest region – they made cranberry fluff pie and chicken stew.

This place was incredible!

They had five acres of growing food, so the children either picked from the greenhouses or the fields everyday!

I think that was one of Tate’s favorite parts!

The building also had exhibits that the children got to enjoy, and they were given a tour of the kitchen that held corporate lunches and other events.

Chef Davey included the children in the discussions, asking them questions, and when they would answer they would have to say their name as well.

On Tuesday, as my hubby and I were texting back and forth (he at culinary class with Tate, and me at violin institute with Eliza) Blake said this:

“Tate was really excited for class again. They had skillets out with potatoes, beets, eggs, and dried beef. Can’t wait to see what that is about. The assistant came to tell me Tate has great knife skills and that Tate is so organized. She said she told the chef after class yesterday about Tate and the chef was like “Yep! He is the one that wants to be a chef!!”

How sweet is that??

It was SUCH a great week for Tate too!

Tate has said that that particular culinary school was a “one and done” for him, because it was not advanced enough.

But he also said that he still learned new recipes and really enjoyed being with the other kids!

He told us that if Eliza went to institute again next year, he would just go and volunteer as an assistant at the culiniary school instead of taking a class.

What a GEM!!

Tate has a plan to make homemade fettuchini noodles with shrimp this week.

Somebody come over and eat with us!!

What a sweet and YUMMY season of life this is!!

Tate’s love of gardening, cooking, and even baking is inspiring.

I CANNOT WAIT, to see what the Lord does with all of this!!!

Hanging on tight at the same time, because our double caboose is growing up fast, and I know how this goes!!