The air is filled with the inviting aroma of freshly baked pumpkin spice bars, cinnamon-laced snickerdoodle cookies, and banana bread muffins, offering a comforting seasonal embrace to all who walk past the culinary kitchen. As culinary enthusiasts gathered, the Bowie courtyard resonated with the nostalgia and warmth of traditional, home-baked favorites.
“I think the first bake sale has been quite successful,” senior Bodhi Rosen said. “People seemed to really enjoy the baked items we made today.”
The pumpkin bars, in particular, stood out as crowd-pleasers. Their unique combination of ingredients added a touch of novelty to the baking process.
“My favorite is definitely the pumpkin bars,” senior culinary student Lexi Lashinger said. “They taste really good, and they smell amazing.”
While many culinary students have honed their baking skills in the classroom, it’s evident that for most, their passion extends beyond the school walls. Baking is a cherished hobby for many, providing a creative outlet for their rich and delicious aspirations.
“It was a bit of a pickup hobby for me,” Lashinger said. “I started cooking about four years ago, but I quickly discovered my passion for baking, too.”
This school year Bowie’s culinary program is under the guidance of a new chef, Rick Howard, and the program has undergone quite a few exciting changes. Instead of focusing on making as many products for bake sales as in previous years, the class now focuses on creating a realistic and professional kitchen environment.
“Preparing for bake sales has been quite the experience with this year’s changes,” culinary co-president Will Louis said. “We put a lot more attention into all the recipes and we make a test batch about two days before the sale.”
The Bowie culinary program will continue their frequent courtyard bake sales, featuring more delicious treats than in previous years.
“Last year we would make 500 of one item,” Louis said. “Rather than making 100 of five items, like we do this year.”
This year’s new culinary advisor, Chef Howard has expressed more active involvement in bake sales. Compared to previous culinary teachers, his teaching style has added a professional touch to the program, creating a dynamic and engaging environment where culinary exploration can thrive among talented bakers.
“He was very involved with our first bake sale compared to our chef last year,” Louis said. “His guidance has been super beneficial and although the first years were sort of quickly thrown into it, they’ve been really good at learning and adapting to the whole new way of things.”
