HAGERTY HIGH SCHOOL
3225 LOCKWOOD BLVD. OVIEDO, FL 32765
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NEWS.............................2 Opinions.............................3 Car Crashes.................... 4-5 Lifestyles.........................6-7 Sports.................................8
Nov. 6, 2015
volume 11, issue 2
Thompson spices up culinary curriculum Sarah Gibson
L
Opinions Editor
ast year, students in the culinary program cooked three dishes in 36 weeks. By Nov. 1, this year’s students have already cooked 10 dishes, from spaghetti to soup. As a result of new instructor Matthew Thompson, culinary is undergoing a makeover and cooking up more fun. Replacing Janice Palmer after her retirement last year, Thompson never intended on being a culinary teacher. Majoring in journalism at UCF, he spent 15 years working in the professional worlds of both journalism and hospitality. “If you asked me 20 years ago, I would’ve expected myself to be working for the Wall Street Journal at this point,” Thompson said. Thompson was always interested in teaching, but he did not see how the salary could support his family. He recently left the hospitality industry and began working as a substitute teacher. When Palmer retired, the school offered him a temporary job for the fourth quarter, and because he was a good fit, the school offered him a permanent position teaching culinary this year. “I knew it was time to start teaching when I was miserable with my other job,” Thompson said. “Now [I’m] driving home with a smile on my face; This is the best job I could’ve asked for.” Because of his professional experience, Thompson has introduced multiple changes from curriculum to classroom design. In restaurants, atmosphere is key to the experience, and in the culinary lab the same holds true. Ditching the widespread gray color scheme of the older culinary lab, the new room incorporates decorative dishes, vases and seasonal decorations like pumpkins. The previous lab used multiple rows of desks throughout the center, which was renovated to feature dining tables instead. Warm colored decorative lamps add to the welcoming atmosphere. Not only has the classroom undergone a makeover, but Thompson has used his professional experiences to sharpen the relevancy of the course. In the past, students were lucky to cook three times a year, but students in the renovated course are in the lab cooking weekly. “I am also trying to incorporate more creative cooking,” Thompson said. “Yes, we will make basics such as pancakes and pasta, but I want to incorporate holidays into the mix. This year we will work on making a Thanksgiving dinner.” To get into the holiday spirit, students carved pumpkins from the varsity boys soccer pumpkin patch. After the pumpkins were carved, students hit the lab to prepare and cook the leftover seeds. “In Culinary II, we would go months without cooking,” junior Kaitlyn Gross said. “This year we’ve made more advanced meals
like pasta with homemade sauce and chicken stir-fry.” With all of the food cooked in the classroom, leftovers are not an uncommon sight. The culinary class places a menu outside the room whenever they work in the lab, and teachers and staff often swing by for a taste. “If you’re ever walking through the school and smell some delicious food, I guarantee you that’s us.” Thompson said. “I’ve been able to smell our cooking all the way at the front office. It’s a sure sign that the culinary lab is up and running.” Cooking weekly, the culinary program relies heavily on donations. However, students gladly donate when they see the ingredients put to use. “In the past, students would make donations and wind up only cooking a few times throughout the course,” Thompson said. “Now students are happy to contribute when they can see exactly where their donations are going.” Along with food preparation, students have one day of bookwork and one day of testing per week to increase their knowledge of kitchen tools and techniques for both cleaning and cooking. Students are exposed to all aspects of cooking; However, they have extensive time in the culinary lab producing dishes and gaining valuable experience. “When students signed up for the course, they assumed they would be cooking,” Thompson said. “Now the expectation is becoming a reality and the response is great.” The program has also increased freedom and trust between teacher and student. “In real life, you aren’t going to have someone hand you all of the right measurements for your dish, you are going to have to figure it out on your own,” Thompson said. Students now have open access to their ingredients and, in some instances, cook their own recipes. According to Thompson, this relaxed approach has worked, and he has had no discipline issues. Typically, only about half of the Culinary I classes continue into Culinary II. This year, Culinary III combined with Culinary IV because only four students enrolled in Culinary IV. Regardless of the previous lack of follow-through, Thompson expects to see a huge boost in student interest in the following years. “Students are getting super excited when they find out about all of the changes,” Thompson said. “I hear kids not even enrolled in the course raving about it after listening to their friends or seeing posts on social media of everyone cooking.” photo by Kacy Lach Thompson is expecting to see a peak in enrollment as word RECIPE FOR SUCCESS. Junior Trey Hogan serves casserole to fellow students after making it in class under Thomas’ instruction. travels and the newly redesigned course continues to turn heads.
Rumbling in their footsteps
photo by Jessie Burton Senior Angel Pagan rumbles with aspiring cheerleader.
Madeline Kemper
A
News Editor
s Senior Julia green cheered during the homecoming parade, she spotted her pee wee cheerleaders waiving excitedly, and was taken back to when she went to Carillon Elementary and saw her high school cheer coaches in the parade. “It always seemed like high school was far away, but now that it’s a reality it makes me realize the mark left on those girls,” Green said. The Pop Warner Cheer and Football Program, dedicated to developing future athletes, is expanding in their relationship with the high school program. The cheer team has found ways to get involved through events, volunteer work and even on the sidelines. One of the earliest events of the year was Youth Camp held on June 1-4. The camp typically attracts girls from the pop warner program. “[Youth Camp is] before the Pop Warner’s season starts so that cheerleaders can come in and test the waters before they fully commit to a full year of Pop Warner,” junior coach Emily Sorace said.
The biggest event is the Pre-Comp hosted by cheerleaders on Oct. 7. Pop Warner teams could perform their routines before the first competition on Oct. 17. The high school team assisted in spotting and performed a routine. “When I perform in front of people I don’t ever get scared and I always feel happy to get a medal or a trophy,” second grade Pop Warner cheerleader Samantha Sweat said. Cheerleaders also have the opportunity to volunteer with the Pop Warner program as junior coaches. They assist in creating current routines. In addition, they act as role models. Senior Gabriella Grinstead coaches second and third graders this season. “[Second and third grade] was the perfect age, because they are just old enough to really take direction and are starting develop their own personality,” Grinstead said. “The bond I developed with them throughout the season made it all worth it.” Being a junior coach is a large time commitment, with three practices a week lasting over two hours. For Sorace, that means going to multiple practices and getting home at 8 p.m. Aside from events within the Pop Warner program, girls also have the opportunity to come out to the track to cheer with the varsity team. “We have the girls come out during the Husky rumble, the cheer that the crowd gets most involved in,” Grinstead said. “They get to cheer with their role models and experience the Friday night lights.” As the Pop Warner program looks forward to the regional competition on Friday, Nov. 27, they look to improve their routine to match the standards set by junior coaches and varsity cheerleaders. “I like doing things with older cheerleaders because they don’t drop me and they teach me how to do big girl stuff,” Sweat said. “I want to cheer in high school because I will probably be a flyer. My sister cheers and I want to be like her.””
See more on hagertyjourn.com Earned run Freshman Riley Greene committed to the University of Florida on Sept. 24, making him the first Florida commit to be offered for baseball during the fall of their freshman year. “Riley has all physical tools Freshman Riley Greene photo by Alan Greene you look for in a young player, which could make him a leader as his high school years continue.”- Head Coach Jered Goodwin Male fashion trends Teens have begun drawing upon subcultures and trends to diversify their wardrobe. “Whatever I wear I make urbanized in a more weird, street wear kind of way.” -sophomore Jeovani Overstreet
Sophomores Lazaro Gonzalez and Jeovani Overstreet photo by Malcolm Robinson
A lifetime of dedication Senior Claire Tendl has spent her life perfecting the art of singing and learning her favorite style, opera. “I love to [sing] and I want to continue to for the rest of my life. With singing, I can Senior Claire Tendl influence people and touch them with the music.”- senior Claire Tendl
photo by Jake Arthur