Performance day at the Vehlefanzer Rhino Elementary School: Vegetable soup from the cooking bus

Action day: Vegetable soup from the cooking bus

The children of the Vehlefanzer Rhino Elementary School dealt with healthy eating on Friday. There was a kitchen bus at the gym. Among other things, the children cooked vegetable soup there.

Vehlefanz. Vegetable soup! In many cases, children are not exactly enthusiastic about this announcement. Friday was otherwise at the Vehlefanzer Rhino Elementary School. Next to the gym was the cooking bus. The children themselves could prepare and taste the soup.

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Brandenburg is currently celebrating the days of school catering. The company “Men Partitner”, the school caterer, is on its way with a converted double-decker bus – the cooking bus. “It’s about healthy eating with healthy ingredients,” explained Christian Seifert of “Menu Partner”. Various groups of children prepared various dishes with chef Martin Schneider on Friday.

In the morning it was a vegetable soup. “I was amazed that so many people in my class asked for the vegetable stew,” said teacher Corinna Tuchtenhagen. “There were four dishes to choose from.” She was glad the children participated so well. “I think it’s great that kids who don’t usually attract attention in class have excelled here.”

The cooking bus.

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The main thing is that the kids cook for themselves. Friday’s vegetable soup consisted of turkey, potatoes, carrots, onions, parsley, leeks, water and broth. Rieka (10) from Amalienfelde said: “First we cut the vegetables. I peeled potatoes, that wasn’t hard. Then the leeks and onions. ” And how do you avoid pricking your eyes while chopping onions? The kids learned a trick on Friday. “You have to be careful not to press too hard when cutting onions.” Because the water escapes only if you press too hard.

It is important that children also use knives when preparing food, says chef Martin Schneider. “Children are saved too much.” However, the fear of injury when working with knives is not unfounded. “But you just have to trust the kids to do something.” They can learn only if they make their experiences. After such a cooking course, they are usually more confident about handling such tools. “The kids are learning for life here,” Martin Schneider continues.

Do it yourself was the motto.

In the course of the day, other groups of children also created warmths, muesli and pasta salad. “You’re leaving this course smarter,” says Christian Seifert, the supervisor of “Menu Partner”. “It’s also a lot about ingredients, about sugar and fats.”

Not everyone wanted to eat everything later: Gastiel (9) from Vehlefanz liked the broth the most, while he was quite skeptical about the broccoli.

By Robert Tiesler

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