Dover Air Force Base gets culinary delight - Armed Forces Recreation Society

Parks & Recreation, Sept, 2002

After-school programs aren't just homework at Delaware's Dover Air Force Base. How about parents coming to pick up their kids after work and getting a dinner of Greek spinach phyllo triangles and stuffed eggs with chervil as appetizers, colonial rock Cornish hen with orange sauce, Namibian baked sweet potato, Finnish paistetut sienet and French caramelized braid bread. That's the experience of the lucky parents of 12 recent graduates of the Youth Activity Center's advanced culinary arts program.

"We're very proud of the accomplishments these students have made," says Bonnie McGill, school-age program coordinator. "The parents were pleasantly surprised at the variety of foods offered and were quick to express pride in their children." According to McGill, the children were able to participate in the program as one of their free choice options. "The children were given the opportunity to sign up and participate as part of the free choice policy," said McGill. "The free choice option gives children from different age groups the chance to participate in another age groups' classes or programs."

"Another aspect of the program is that it was structured with our `learning through fun' theme," says McGill. "The staff set up the class in an organized way that allowed the children to have a good time while learning the different cooking skills and techniques." Because of the class's success, the youth center staff plans to offer more of these types of cooking classes. "We feel these types of classes really benefit the children," says McGill. "Participation in these classes not only increases participation at home, but builds self satisfaction and a great sense of accomplishment in themselves."