Everyone Can Cook!

As I walked into Luther Hall, I noticed a large whiteboard with “Chili Day” written in red marker. A long table in the center was set up like a dining room table, complete with place settings. I was attending one of the cooking labs offered by the EDGE program, though I soon learned that this would be more than just a cooking class; it also taught table etiquette.

EDGE stands for Employment Training, Daily Living Skills, Godly Focus, and Educational Enrichment. The cooking lab demonstrated that the program truly embodies its name.

Aprons hung on hooks, and I initially assumed they were all the same, with students grabbing different ones each time. However, each apron had a name on it, which added to the overall atmosphere of comfort and consistency.

Denise Bell was the cooking instructor. From our first conversation, it was clear how big her heart was for the program and its students. I instantly felt at home, as if I were part of her family just by standing next to her in the kitchen. She has a motherly presence that feels like a warm hug.

“It blesses my heart to see these kids come in,” Bell said.

Bell informed me that they are getting a new space for the cooking lab and that she is helping with the design process. The EDGE program has also received a grant from the state to help cover the cost of the meals being prepared. Before the grant, Bell often purchased necessary supplies herself to ensure that resources did not hinder the students’ experience.

There were only three students in the morning cooking lab: Sorayah Smith, Tyler Nelson, and Naika Wilson. To begin the class, they sat down and prayed over the chili they would be cooking. Even though it was 8 a.m., they would be taste-testing it first. Bell then explained the recipe, and the students got to work. She explained to me that they have four semesters of cooking lab, and by the end they can prepare a three-course meal for 40 people. Their homework is to always recreate what they have learned in class and share it with others, including Bell.

I asked Nelson what his favorite dish to make was, and he replied, “Oh boy, that is tough… quesadillas.” The girls laughed because, of all the things they had learned to make, that seemed like the simplest.

“If it ain’t broke, don’t fix it,” Nelson added.

I appreciated how playful they were with one another in the kitchen. The small group fostered an environment where mistakes were part of the learning process. It was simply a place to learn how to serve others by providing meals.

Each student brought different cooking experiences to the program. The goal is for them to finish the four semesters feeling confident in their abilities and prepared for a successful future around the table.

“My favorite part is to see how the kids come in and develop, and how successful they are by the end of the four semesters,” Bell said.

Being in the kitchen made the students feel comfortable sharing their future aspirations. Wilson opened up about wanting to pursue a master’s degree and get an internship at the University of Tennessee at Knoxville, even though that was not typical for an EDGE student.

“Even though I am an EDGE student, I am going to try to get my master’s because, why not?” Wilson said.

It was inspiring to see how Wilson was determined to pursue her dreams.

I can confidently say that Employment Training, Daily Living Skills, Godly Focus, and Educational Enrichment were integral to every aspect of the lab that day. The lessons learned in cooking extend to many areas of life. Whether you learned to cook at home or from a college instructor, at the end of the day I learned that everyone can cook!