Hmmm...What event took me by surprise this week was my first event working with my Culinary team. We are trying to raise money for their FCCLA t-shirts and tickets for the Fall Rally in Perry, Georgia. The event took me by surprise because my new sous-chef of the club kind of took the backseat last school term to run and set-up the different type of events that we do during school hours to a senior last year. I will say I had my doubts with her because I thought she was a little upset about last year. LaShannon is her name.  LaShannon has organized two meeting for those students interested in the club and recored all the information from both meeting with the students informations.  The FCCLA students had a wonderful idea to sell Flatbread pizza to the teachers for parent teacher conference on Wednesday night. I'm sorry for the long delay but heres why it took me by surprise LaShannon created a menu for me to email to all the staff at CHS and she priced out food cost so we wold generate a profit.

On Monday morning she came to me with the menu, duties of all students who were assisting us, and the food cost budget. She budget out that all the ingredients that we didn't have in school will cost a little over $50 dollars which I will spend, but with sales estimation from half the staff we will make $100 dollar profit.  On Wednesday more than half participated in the Flatbread Pizzas fundraiser and we raised over $225 dollars which will help the kids with their field trip money for fall rally.

She also noted to me that she had discussed with the football coach about him generating a donation to FCCLA per week for preparing their pregame meals of $100 dollars. She created several menus within his budget for him to choose from and she also created a prep sheet as the Culinary Club sous chef for the meals to be prepared by the students and for me to just oversee all of their work.

In summary, I was blowed away by because this a students who took the backseat all of last year and I'm sure she just sat back and thought to herself about all the mistakes and sometimes the lack of organization  within the club that she will make better. The fundraiser was success and our principal was so surprise at the amount of professionalism and discipline she displayed in organizing the events. I'm more than surprise because I'm always preaching to my students that the difference in being a chef and cook; a cook only cooks in a restaurant ,but a chef plans menu, check staff, and calculates the food cost. I'm so excited we are off to a great start with our FCCLA budget and that my students see that its more to being a chef than just cooking.