The faculty and students at TABC are quite a determined and resilient group—not even a pandemic can stop them! The senior elective Culinary Arts class began the year learning about maintaining mise en place in the kitchen (having all your ingredients and tools ready to go before you begin cooking), and then dove straight into their first recipe of the year: keftes de prasa, or leek patties. First, Mrs. Reichardt, the chef de cuisine (head chef and instructor) taught students the historical background of the dish as well as the symbolism of the leeks in the simanim platter. Their first culinary venture was on Zoom, with students working in their home kitchens as Mrs. Reichardt demonstrated and explained from the TABC teaching “kitchen.” Most everyone agreed that the dish was delicious, and many students remarked that they planned to make it for their family’s Rosh Hashanah meals. This week, students are learning to master basic knife skills. So far they have mastered batonnet, julienne—in preparation for preparing a brunoise—and, of course, dicing properly. The students are eager to prepare their next recipe!