Action Day at Vehlefanzer Rhino Elementary School: Vegetable Soup from the Cooking Bus

Day of Action: Vegetable Soup on Cooking Bus

Chef Martin Schneider with children at Vehlefanzer Rhino Elementary School. Vegetable soup was served.

Kids at Vehlefanzer Rhino Elementary School covered healthy nutrition on Friday. There was a cooking bus in the playground. Best of all, the children cooked vegetable soup there.

Bellepants. Vegetable Soup! In many cases, kids aren’t exactly crazy about this presentation. It was different at Vehlefanzer Rhino Elementary School on Friday. There was a cooking bus next to the playground. The children were able to make and taste the soup themselves.

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Brandenburg is currently celebrating School Meal Day. A company called “Menupartner”, a school catering company, is driving down the road with a modified double-decker bus, a cooking bus. As Christian Seifert of “Menu Partner” explains, “It’s about eating healthy nutrition with healthy ingredients.” Different groups of children prepared a variety of dishes with Chef Martin Schneider over Friday.

For breakfast it was all about vegetable soup. Teacher Corinna Tuchtenhagen said, “I was surprised that so many people in my class asked for a vegetable stew. “We could choose four dishes.” She was so happy that the children participated so well. I think it’s great that the underprivileged children excelled here.”

cooking bus.

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The main thing is that children cook on their own. Friday’s vegetable soup consisted of turkey, potatoes, carrots, onions, parsley, leek, water and broth. Rieka, 10, from Amalienfelde, says, “First, I cut the vegetables. I peeled the potatoes, but it wasn’t difficult. Then the leeks and onions.” And how do you keep your eyes from stinging while slicing the onion?The kids learned a trick on Friday: “Be careful not to press too hard when slicing the onion,” because if you press too hard, the water will drain.

Chef Martin Schneider says it’s important for kids to use knives even when preparing food. “The children are so lovable.” However, the fear of injury when working with a knife is not entirely unfounded. “But you have to trust the kids to do something.” They can only learn through experience. After completing such a cooking course, they generally become more confident in handling such tools. Martin Schneider goes on to say, “Kids learn life here.

Do it yourself’ was the motto.

During the day, spreads, muesli and pasta salads were also made by other children’s groups. “You can end this process smarter,” says Christian Seifert, “menu partner” supervisor. “It’s also about the ingredients for sugar and fat.”

Not everyone wants to eat everything later. Vehlefanz’s Gastiel, 9, liked the broth the most, but was a bit skeptical of broccoli.

Robert Tisler

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