Posts Tagged ‘junior chefs school’

Junior Chefs School 2012

There is nothing more satisfying than cooking with kids, especially when you can show them that it’s okay to get your hands really sticky and “gross.”  That’s what happened a few days ago at the Athens Farmers Market, where chefs Joel Fair, Patty Nally and myself showed some really great chef kids how to make pasta from scratch.


We started with a simple 1 cups flour in a mound with a well in the center into which we cracked 2 eggs.


Junior Chefs School is an ongoing program managed by Kip Parker, the Athens Farmers Market Manager and all-around wonderful guy. It brings together local chefs with the youth of Athens to teach about local foods and how to manipulate them in delicious ways. It is one of the hundreds of “under the radar” programs that make Athens a food paradise!


We used put three pasta machines through the paces and made some fabulous fettucini.


  We made lots of pasta and even the teachers had fun…


We also made some great Agnolotto stuffed with  porcini and wild mushrooms with garlic and thyme. Double yum there!


The kids made some fabulous pasta and also learned some knife skills used on heirloom “Mr. Stipey” tomatoes.


All the while, the kids were looking at the bechemel sauce and of course, the meatballs I made with local lamb, beef and King Family Pork.


The pasta cooked fast and we had a combination of wheat pasta and local spelt pasta that were just waiting to jump into…


…a big bowl of tomatoes, basil…or meatballs and cream sauce.


What a great day. Thanks to all the junior chefs and Joel Fair, Patty Nally, Mr. Parker and Ms. Blazier for all thier hard work.

Junior Chefs School and “Pasta-goon”

Just a few weeks ago, my uber-chef (and General Manager of Avalanche Pizza) Joel Fair and I enjoyed a hot afternoon at Junior Chefs School run by the fabulous Sarah Conley-Warbler and Kip Parker, manager of the Athens Farmers Market. This is a monthly school set up for local kids to learn from different chefs in the area (and even from pizza guys.)  Our target on this day was pasta, or as I like to call it “Eggy pizza dough that takes a dip in a Turkish bath.” (That tagline hasn’t quite caught on yet.)

First we made a well of of ONE CUP OF FLOUR AND CRACKED TWO EGGS IN IT.

We had made some examples of pasta including Taglioline, gargonelli, fettucini, squid ink and saffron carmelli, Rigatoni etc.

These kids were great learners and wonderful to work with. They caught on beautifully and, with the direction of Sarah, mastered the art of pasta.


 Then we passed the pasta dough through an Italian Pasta Machine to make it thin.

Cutting the pasta into Linguine and Fettuchini was done with the pasta machine and a Ciatarra, an italian metal-stringed intrument especially designed for making pasta.

That’s the ciatarra at the bottom of the above picture.

 Some junior chefs made some very long fettuchini that stretched almost three feet long.

 We were ready with food to add to our fresh pasta like (Clockwise from left) Integration Acres goat feta, local pattypan squash, local Bordeaux spinach from Rich Organic Gardens, imported Parmigiano Reggiano and at the bottom some Bottarga di Muggine, or salted and flattened grey mullet roe from Sardinia which tastes just like Beluga Caviar and is heaven atop pasta.

 Local tomatoes, fresh mozzarella, and fresh basil was the favorite with extra virgin olive oil and salt.


 Thanks to Kip Parker and his pasta rig,  we were able to cook a tremendous amount of pasta “ala minute.”

 The kids ate so much, Joel and I had to scramble to make more for the vendors at the market.

 It was so rewarding to see the abundant smiles of the self-made pasta makers as they slurped away. Thank you Sarah Conley, Kip Parker and all the Junior Chefs.

This kids pasta recipe is simple,  straightfoward, easy to remember and it works!

1 cup flour  (with a little more reserved on the side)

Two eggs

Pinch salt

Make a well in the middle of the pile of flour on a strong, smooth countertop. Add salt. Break the eggs into the well and using the fingertips of your best hand (hand #1), break the yolks and mix with the whites and circle the fingers slowly in a small circle. Using the other hand like a “Karate Chop” (hand #2) or a dough scraper push little amounts of the flour into the middle of the well and keep mixing around and around with fingers of hand #1.


Keep going around in a small circle in the middle of the well and incorporating the flour with the help of the Karate hand. Use the Karate (#2) to keep all the flour in a small an area as possible.

Take your time as the flour and dough will seem to not combine. Keep going pushing the flour and dough together, as the chunk gets harder use hand #1 to grip the mass like a baseball and squeeze, then push against the table picking up all the loose flour.  Take both  hands and rub together slowly to drop all the loose pasta and push into the ball.

The pasta should be formed in a hocky puck so keep folding the dough over and over. If it is too dry add a very small amount of water, if too wet add small amount of flour.

Once hocky puck is formed put it in saran wrap for at least 30 minutes to let the gluten strands rest.

After it has rested, it is time to roll the dough with a pasta roller of with a rolling pin.