Jefferson Tigers picked up some kitchen skills this week with a hands-on lesson from Taher Chef Josh Lankford, who guided them through making a fresh batch of kimchi, a staple of Korean food.
On Tuesday, January 28, Lankford, a southern regional chef for Taher, our food service partner, spent the morning with 4th and 5th-grade students in the Jefferson cafeteria. The students teamed up to create their batch of fresh, non-fermented kimchi using a traditional recipe. They measured ingredients into wooden bowls, noting how the texture and smell of the dish changed after each addition. Then, students mixed the dry and wet ingredients to make a paste. Stirring in the chopped Napa cabbage was the last step before the taste test. Though the taste was new to many students, everyone was willing to give it a try. You will find the recipe below.
Before the cooking lesson, Lankford presented a slideshow that gave students an overview of Korea and its unique foods. Born in Oklahoma, Lankford shared personal stories about the meals his Korean grandmother prepared for him as a child, connecting the lesson to his culinary heritage.
Chef Josh Lankford has had a diverse and exciting culinary journey. He transitioned from serving in the United States Air Force to pursuing a career in the culinary arts. Over the last 13 years, he has worked closely with schools of all sizes across the country, sharing his passion for food and education.
This kitchen adventure might inspire some Tigers to consider a career in the culinary arts. Once in high school, students can take culinary classes through the Career Tech culinary program, taught by Jeannine Clark. They can also explore further culinary training at the Pryor Northeast Tech campus.
Experiences like these broaden students’ cultural knowledge and introduce new career possibilities. Who knows? The next great chef might just be a Jefferson Tiger!
|
|
|
|---|---|---|
|
|
|
½ Head Napa Cabbage cut into bite-sized pieces, soak in water and Salt for 40 minutes.
Kimchi Paste:
½ Tbls Salt
1 tsp Fish Sauce
2 Tbls Sesame Oil
2 Tbls Sugar
½ Tbl Ginger Paste
½ Tbl Garlic Paste
3 Tbls Korean Red Pepper Flake (Gochugaru)
Mix until a paste is created. Drain and rinse Napa Cabbage and combine with paste. Eat fresh or to ferment place in a jar sealed tight in a cool dark place for 4 days. Store in fridge.