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Top Chefs Tackle Tofu in Temple City

Tinny Chan, Viviana Zheng, Sonny Chen, Allen Hsu. - Photos by Jerry Jambazian

One hundred teenagers, twenty five pounds of flour, sixty four ounces of olive oil, six dozen eggs, three pounds of bacon, a head of lettuce, three bunches each of fresh basil and cilantro and a box of silken tofu. This is the shopping list for the final exam for Kim Allen’s Small Business Management with Food ROP classes at Temple City High School.

Top chefs prepared homemade churros, ceviche, veggie and shrimp tempura, Oreo milkshakes, white and milk chocolate strawberries, and cucumber sesame salad.

Students were allowed to bring one item from home and other basic supplies were provided in class. They were asked to prepare three dishes to serve to guest judges.

Judges were easy to find. Assistant Principals Chris Sewell and Terry Sholty signed up two months in advance. Teams were judged on creativity, presentation, taste and clean up.

Some of past year’s dishes included crepes with strawberries and chocolate sauce, garden salad with poppy seed dressing, and carne asada burritos.

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