My name is Kevin Harold and just began an internship for Chef Koochooloo. Yesterday was my first time participating as a teacher in a classroom setting at Fairwoods Elementary School. (I am a Business Administrator major, so you can imagine my surprise when I was told I had a chance to come to the classroom and brighten up their day).

We started the lesson by letting the kids discover a French island, called Guadelupe. We taught the kids fun facts about the country following the traditional Chef Koochooloo format, and it was such a rewarding experience for me to witness how children were excited to learn about geography through the Chef Koochooloo gamified techniques.

I would love to share the recipe with you:

Lesson at Fairs Woods

Course Category: Dessert
Continent: Europe
National Language: French
English Recipe Name: Clafouti of Fruits
Guadeloupe Name: Clafouti Aux Fruits

At first the kids, (just like me) did not know anything about this fascinating island. For starters, positioned right between Puerto Rico and Cuba, who knew they spoke French?

After learning about Guadeloupe, the kids discovered interesting nutritional facts about the Pineapple.

Ingredients:1 lb fresh pineapple (peeled & cut in ½-in chunks)

  • 1 lb fresh pineapple (peeled & cut in ½-in chunks)
  • 3 eggs
  • 2 tbsp Almond Flour
  • 1 pinch of salt
  • ¼ cup powdered sugar\
  • 1 ¼ cups whole milk
  • 1 tsp Vanilla ExtractButter (for greasing)
  • Butter (for greasing)

Ingredient spotlight: Pineapple
Columbus is credited with discovering the pineapple on the island of Guadeloupe in 1493, although the fruit had long been grown in South America. He called it Piña de Indies, which can be correctly translated as “Pine cone of the Indies.”

I played the role of the Big Chef and showed the children the safe methods of cutting the pineapple open. Then we introduced division and multiplication as we asked the kids to cut the pineapple in smaller pieces using the plastic knives.

Big chef tasks
Preheat Oven to 400 F and grease Oven dish with Butter
Peel and Cut the pineapple in to smaller pieces for the little chef
Little Chef Tasks
Prepare your ingredients:
The pineapple had to be cut first by the big chef; once the hard part is done it is up to the little chef to cut the pineapple into smaller pieces.
Measure and add all of the ingredients, mix well to make the batter.
Pour batter into dish with the pineapple
Once the dish was in the oven, we started a science experiment!

While the Clafouti was baking, we had a chance to do a fun science experiment that was quite educational for the kids. We asked the kids to transfer Jell-O into bowls and observe the affects of the pineapple to the Jello.
Kids could see that Jell-O started to become watery. We then explained the science behind it:
Pine apple has an enzyme called bromelain which breaks down protein. Jell-O is made of animal protein. Pine apple enzyme breaks down the protein in Jell-O and causes the Jell-O to become watery. FASCINATING!!! I think if my science teacher had introduced Jello to our class room while teaching this stuff, I would have paid a lot more attention.

We captured their attention while waiting for the Clafouti to be cook, when we told them that Guadeloupe has a shortage of clean drinking water. The kids were astonished of the idea that many people could not drink water from their sink. They quickly understood the dilemma that the island faced, and took some time to suggest ideas on how to solve this problem.

When the dish was ready we had fun teaching the kids how to say Bon Appetite in Guadalupe’s native language, French, they giggled and practiced saying a few other French words as well.

This concluded my first day working for Chef Koochooloo, which was a great experience. I am really excited about contributing more towards this great mission during the next few months, and would love to hear your input on how we can improve the class room experience for the children.

If you know of a school in need of our curriculum, don’t hesitate to reach out.