Guest Menu

on April 18-20

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As part of Culinary Medicine, we had the pleasure to make Wild Rice Soup and Spinach Salad with Red Pepper Jelly Dressing for Springhill College and Toastmasters guests. We were previously taught about dicing, chopping, slicing, washing, and shredding different types of food.

Hallie and I were in charge of chopping the chicken. We cut the chicken in half (hotdog style) and then half it again until it was into strips. Then we diced the chicken into little square pieces for the soup. I also was in charge of making the rice for the soup. I followed the directions very precisely and made sure the water was at the right temperature and setting at all times.

We all came together as a class and worked together to make this soup and salad. We have recently learned about kitchen safety and ways to be careful to make food for everyone safely and use kitchen appliances correctly.

I am truly thankful for having the chance to be apart of this class and learn a little more about kitchen safety and the way certain foods can connect to medicines.