“There has been an explosion of new members in Culinary Club this year!”

-Junior Katie Randles

35%

it UP

Apple

CherryChocolate

Don’t like pie

Pumpkin

“I just think pie is gross. Instead I like chocolate chip cookies.”-Freshman Kristen Seidle

Culinary Club members have fun with new members and tasty activites as they improve their cooking skills.

Culinary club members fill their plates with food to dip in cheese and chocolate fondue. Foods included fresh strawberries, bread cubes, various cookies, and

many more. Photo: Jenna Schooff.

Members of Culinary Club dip bread cubes into freshly made cheese fondue. The cheese fondue was a fun and tasty experiment.Photo: Jenna Schooff.

Sophomores Emaleigh Linn

(left) and Katie Rau (right) arrange cookies on a plate for dipping in chocolate. The fondue activity was a hit with culinary club members. Photo: Jenna Schooff.

Freshmen culinary club members of dip strawberries and banana slices into chocolate fondue. Photo: Jenna Schooff.

How does making and eating food after school sound? For members of Culinary Club it sounds and smells great. This school year, culinary club was bursting with people and good smells. Their numbers increased as they planned exciting and tasty activities. “We made pizzas, went to Vala’s pumpkin patch, and made gingerbread peo-ple,” sophomore Jenne Yule said. Sophomore Emaleigh Linn ex-plained that this year they “focused more on helping others” by giving food to others. For Thanksgiving they gave a meal to a family in need. Culinary Club is a fun and tasty monthly activity. Members enjoyed making new foods, and especially enjoyed eating the food. “My favorite part is making food with new members,” junior Katie Randles said. “Anyone that has been in a foods class should join.” Senior Morgan Varble described culinary club as “an experience a fun and en-tertaining cooking environment.”

Within the club are leadership po-sitions. Morgan Varble served as president, Randles as vice president, and Brian Varble as treasurer. Yule and Linn served as secre-taries with sophomores Katie Rau and Ken-nedy Whipple. “As secretary, I make posters to pro-mote the club and help other students make their food,” Linn said. “My responsibilities are to help plan and run meetings,” Morgan Varble said. Aside from Culinary Club is Pro-start, a cooking class that competed in vari-ous cooking competitions. Brian Varble explained that cook-ing competitions are “very intense and smells good”. They competed in regional and state competitions. They often place high in the competitions. Some events include gin-gerbread and fruit carving competitions. Whether it’s Pro-start or Culinary Club, these students loved making, eating, and smelling amazing food.

Pie“I love hot apple pie

with ice cream on top! That’s the best way to eat apple pie.

-Senior Morgan Varble

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Art & Culinary Clubs

SPICINGin C

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Culinary Club members share their favorite pies.

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Jennifer  Schooff  Papillion-­‐La  Vista  High  School