Whisk takers

In a cozy corner of Paris Cooperative High School, where rich aromas float through the hallways and students gather for an entertaining blend of laughter and learning, the Cooking Club has become a hot commodity for creativity and friendship. What started small a few years ago, thanks to a 21st-century grant, has since evolved into a cherished tradition bringing students together to chop, sauté and bake their way to new skills and flavors.

“In the beginning, it was just to get them interested in cooking. But I've kind of grown into finding different themes each week, whether that's a specific type of food or trying to get them outside of their boundaries,” Shelby Smith, Family and Consumer Science teacher and Cooking Club advisor, said. 

November and December are not only festive, but the holiday cheer extends into the club. Thanksgiving sides, desserts and holiday treats take over their ovens and stove tops. From exploring Thanksgiving leftovers to cookie decorating, the Cooking Club is all about pushing boundaries—especially when it comes to vegetables and recreating fast food favorites.

“None of them liked veggies at first, but over time, we’ve learned how to make them delicious,” Smith said. “One time, we did ‘imposter meals.’ I asked them what their favorite foods were from different restaurants and fast food. We kind of mimicked them here and made them a little bit healthier. So that's always a good option for them to know that ‘yes, I can make something that's from a fast food place, and I can kind of make it my own work, or I can make it not as terrible for me sometimes.’”

The club’s culinary mission extends beyond the high school kitchen and the students. The club has become a hub for community connections, working with local chefs, farmers and foodies to broaden horizons and deepen the love of good food. 

Visits to local spots, like Papa’s Produce, introduced students to various concepts and trades to expand their culinary education.

“We went out to Papa's Produce this past fall and talked about the whole idea of farm to table and growing your own food, knowing where it comes from and how it gets there. Some of them are already used to the produce patches and whatnot, but it was kind of an eye-opening for some of them,” Smith said. “We've been down to Betty Jane’s and Robin (Trapp) is so good with working with them, showing them her knowledge, what she knows and what she's very passionate about too.” 

“Each year we do that; we kind of do different things. I've had Pam Dawson come in and do cake decorating with them because she's super knowledgeable about that too,” the teacher added.

Beyond new recipes and techniques, the Cooking Club is about building confidence. Some students walk in with zero kitchen experience and leave with skills to whip up family meals. Others start with a solid foundation and get to experiment with new ingredients and cuisines.

“This gets them interested. Some of them might have thought they didn’t want to do that (take an actual cooking class), but some of them have already taken it and have those basic skills too,” Smith said. 

So, if you’re ever wandering the halls of Paris High School and catch a whiff of something irresistible, don’t be surprised—it’s just the Cooking Club, whipping up another flavorful adventure.