ALBUQUERQUE, NM — On March 8, Southwestern Indian Polytechnic Institute Culinary Arts students Cory Gene and Jaden Pino traded their classroom aprons for community chef coats to teach the next generation of young cooks at a statewide 4-H event.
Under the guidance of Culinary Arts Program Chef Leonard G. Bailey II (CEC, CIC, MA, AAC), and in partnership with Dennis Dye, Ph.D., Director of the SIPI Extension Grant, and Chef Jon Young from New Mexico State University’s Extension Office, Gene and Pino brought big flavor and even bigger heart to the event.
They empowered more than 20 4-H youths, all under 12, with essential culinary skills, hoping to light a fire under a new generation of chefs.
“It’s one thing to master a recipe,” Bailey said. “It’s another thing entirely to pass that knowledge on. Cory and Jaden exemplified what it means to be true leaders in the kitchen and the community.”
The one-day culinary workshop started with 4-H students preparing a hearty lunch with the SIPI Extension Smoker. Under the SIPI students’ leadership, the participants grilled flank steak and prepared sides of parmesan garlic mashed potatoes and brown sugar glazed carrots. The meal ended with berry-filled crêpes for dessert.
Dinnertime tested the 4-H students as they prepared a banquet for more than 200 guests, including family, friends, and 4-H staff. The ambitious menu included smoked pork butt, tender beef brisket, country-style beans, and coleslaw, finishing the meal with cherry and peach cobbler.
“This event was a perfect example of learning by doing and teaching while doing it,” Dye said. “Our students didn’t just cook. They inspired.”
By mixing passion with purpose, the SIPI Culinary displayed their leadership and mentorship skills while giving back in a fun and impactful way.
Contact
Office of Communications
Bureau of Indian Education Central Office
U.S. Department of the Interior
1849 C Street NW, MIB-3610
Washington, DC 20240
Telephone: 202-941-0789
Email: biecommunications@bie.edu
