Chef in training

May 25, 2017 12:00 am • Last Updated: May 25, 2017 8:16 pm

By Dana Jensen
Staff Photographer

Instructor Emily Steadman, of A Lovin' Spoonful, and Michael Vogt, 9, of Montville, left, work to put ingredients together while his brother, Gabirel Vogt, 11, right, and Graysen Pavkov, 10, of Hartford watch during the Kid's Cooking class in the Avery Farmhouse kitchen at Coogan Farm Nature and Heritage Center in Mystic, Thursday, May 25, 2017. The class is geared to get kids to try new foods and at the same time learn about the history of American cuisine. During each session students learn about the traditional foods and culinary history of a region and then make a few dishes from that area. So far they have made dishes from California, New Mexico, Maine and on Thursday they made Hawaiian Paifala and kabobs with coconut rice. Coogan Farm is part of the Denison Pequotsepos Nature Center organization. (Dana Jensen/The Day)
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The class is geared to get kids to try new foods and at the same time learn about the history of American cuisine. During each session students learn about the traditional foods and culinary history of a region and then make a few dishes from that area.

So far the class made dishes from California, New Mexico, Maine and on Thursday they made Hawaiian Paifala and kabobs with coconut rice.

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