I walked into the classroom and first thing to do was to put on my apron, hairnet and wash my hands. We were starting to prepare our first meal of the year - minestrone soup and I really wanted to chop onions! We did a taste taste last week with our class, and I shared the feedback that we needed more salt, and less tomato. Later on, I was really glad we adjusted the recipe because it tasted amazing!
The bell rang and Ellen announced our agenda for the week. The list seemed to go on forever!
There was so much to do for making 325 meals of soup, salad and garlic bread, and we were already sold out!
Monday we had to do all of the vegetable chopping; then throughout the week de-stem herbs; cook beans; make pesto; cut more vegetables, make salad dressing, pesto, garlic bread and 80 cakes.
Finally, Thursday arrived and I was chosen to volunteer after school! The meal day jobs to choose from were customer greeter and add on tester, customer check in, cashier, and meal distribution. I helped wrap zucchini cakes for awhile, then we rearranged the room, mopped the floor and put signs around the area so people knew where to enter.
Pickup ended at 7pm and we cleaned up, did MORE dishes and went home.
On Monday we calculated our profits and made $4,530!
We also read customer review and my favorite was, “Wow, the dinner was just fabulous, such a pick-me-up towards the end of our week. Our whole family enjoyed every bite. The pesto on top of the minestrone was a tasty and perfect addition; the garlic bread was delicious; the soup made eating zucchini an enjoyable first for our zucchini-skeptic child; the granola didn't last even a day in our household; and the tomatillo salsa also disappeared quickly from our kitchen after happily getting used with chips and quesadillas. Hats off to your crew!”