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Mrs. Lefler’s Classroom Edit display name

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My students are an eclectic collection of scrumptious personalities! Given we are a small, rural-ish high school of less than 480 students, funding is not as plentiful as it is in large school districts. I love these kids and am so happy to see their enthusiasm in learning how to prepare nutritious foods for themselves. With daily exuberance, they come in asking, "What are we going to make today?!" In our daily endeavors, however, we encounter the problem of not having enough pots and pans to rotate from class to class. While I completely believe in training my recruits to do their own dishes and clean up after themselves, it becomes difficult when simmering soups overlap classroom times and we are scrambling to find pots/pans for the next hour. If we had one dishwasher, I could do a quick wash and have a continual, rotating supply of clean pots and pans. Additionally, it would make cleanup after staff events a breeze. I am also looking to garner a deal locally on a supply of meats and would need a small chest freezer (we only have one newer fridge/freezer combo) in order to store the meat. While these two appliances may seem like an extravagance, believe me when I say, we are working out of kitchens that have not seen updates since the 1970's. While many districts have shiny new appliances and work spaces, we are in "make-do" mode. One dishwasher and small chest freezer would be like a Godsend to us.

About my class

My students are an eclectic collection of scrumptious personalities! Given we are a small, rural-ish high school of less than 480 students, funding is not as plentiful as it is in large school districts. I love these kids and am so happy to see their enthusiasm in learning how to prepare nutritious foods for themselves. With daily exuberance, they come in asking, "What are we going to make today?!" In our daily endeavors, however, we encounter the problem of not having enough pots and pans to rotate from class to class. While I completely believe in training my recruits to do their own dishes and clean up after themselves, it becomes difficult when simmering soups overlap classroom times and we are scrambling to find pots/pans for the next hour. If we had one dishwasher, I could do a quick wash and have a continual, rotating supply of clean pots and pans. Additionally, it would make cleanup after staff events a breeze. I am also looking to garner a deal locally on a supply of meats and would need a small chest freezer (we only have one newer fridge/freezer combo) in order to store the meat. While these two appliances may seem like an extravagance, believe me when I say, we are working out of kitchens that have not seen updates since the 1970's. While many districts have shiny new appliances and work spaces, we are in "make-do" mode. One dishwasher and small chest freezer would be like a Godsend to us.

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About my class

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