Beech Tree News Network

“Yes Chef!” This was the cry from nearly two dozen young homeschooled students at the Good News Community Center on Thursday morning, as they prepared to learn valuable lessons in baking such as the difference between a liquid and dry measure, how to use a bench scraper, and how to follow a recipe.  She also explained the basics of how yeast works and how gluten is created.

“We call this is a ‘shaggy dough.’ ” Chef Brown stated, holding up a bowl of pre-kneaded dough for the group to observe. She also explained the importance of proper cleanup methods.
“It’s like glue in your pipes.” She said, referring to the raw flour mixture the kids were working. Instead of washing it down the drain, Chef Brown instructed the students to use their bench scraper to get all of the dough out of the bowl, and then rub their hands over the trash can before washing them to get rid of all the bits of dough.

“King Arthur supplied all the Flour and Books for us. We’re delivering half of the bread to Grace Temple, and the other half to the Fellowship Café in Leitchfield,” commented Kimberly Bratcher.
While the bread was baking, participants were also instructed on how to make pizza and cinnamon rolls from scratch to eat for lunch.
“This is the first year that I’ve done it… I had nearly 50 sign up [at the first one].” Chef Brown commented.
“We had 48 sign up, 24 today, and 24 Saturday,” stated Kimberly Bratcher.

“The important thing will be to learn how to make this bread, but the other important thing is that you learn to give back to your community.” Chef Gina Brown stated. Chef Brown teaches Nutrition and Sanitation at Sullivan University, and a hospitality certificate program at Ivy Tech. She also owns her own instructing business called Every Day Fresh.

Story and photos by J. Harris, Beech Tree News