A unique program that teaches where food begins, how to prepare it, and then offers students a chance to create a complete meal was explained by Sycamore High School Ag teacher Christian Thurwanger at this week’s Rotary meeting. It’s called “Farm to Fork.” Thurwanger is a Sycamore High School and University of Illinois graduate. He has a long history of interest in agriculture and started showing livestock at county fairs which he continues to do today. He said that 80% of the jobs in Illinois have some type of connection to agriculture but realized that many students don’t understand the full link from the farm to a finished meal ready to eat. Referring to what he calls “culinary leadership,” Thurwanger talked about how the class helps students understand the source of ingredients, how to use them for different styles and tastes, and how to prepare them for a pleasing plate that is ready to serve.
Thurwanger said “Farm to Fork” is an 18-week course with a meal prepared about every 10 days. He said lessons start with kitchen basics using work stations at the high school that include a mix of gas and electric ranges. Safety is the first skill addressed, especially understanding what cautions to take around open flames or hot stovetops. Thurwanger said the next step is focusing on the why and how of using ingredients such as carbohydrates, starches, acids, and meat proteins. Students then move onto the techniques of preparation. Not only do students get a chance to sample their own cooking, but once a month the classroom doors are open to faculty who pay $10 to enjoy a meal prepared on site. Thurwanger believes the class demonstrates the practical side of firsthand learning associated with skills that are part of a student’s home and career development.