HMS Culinary Arts Featured in Renewal Magazine

Culinary Arts instructor Leah Mawson writes about the many aspects of learning that students can take from the "Slow Food" approach and when they are working in the kitchen:

"The practical skills developed in a culinary arts classroom — organization, time-management, leadership, problem solving, attention to detail, critical thinking, resiliency — all benefit students both in the kitchen and beyond. Cooking is a craft, honed through practice and repetition. Students are taught to value the process much more than the finished product because oftentimes mistakes have the greatest impact on understanding. In fact, mistakes are an important part of the process. Failures only exist if you fail to learn something."

In addition, School Renewal profiled alum Owen Kennedy HMS '15, PH '11, connecting his work as a chef in Los Angeles, California, with his time at HMS:

"The sculpture, woodworking, stained-glass, and metal-working classes he took at Pine Hill and High Mowing helped Kennedy fine-tune his precision and hand-eye coordination. He also participated in the schools' circus arts programs, which taught him how to integrate others' creative ideas with his own. This skill has become important in collaborating with other chefs. 'They have a vision as well,' Kennedy says, 'and everyone has to work together to create the menu.'"

Published by the Association of Waldorf Schools of North America, School Renewal "features sought after articles on 'hot topic' themes, book reviews, member highlights, and interviews with alums — modern design elements and highly relevant content for Waldorf school parents and others that are interested in learning more about Waldorf education."

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Provided courtesy of AWSNA and School Renewal.