Underdogs can bark too!

Creating chocolate cups, though simple in concept, took a lot of work from us here at Carver Middle High School who are enrolled in the Culinary program. Melting down chocolate and pouring it into cup molds may seem easy enough. Creating a cranberry-white chocolate mousse, on paper, may not seem like an astonishing Culinary accomplishment. But when you must create enough to serve a bare minimum of 2,400 people for the New England Food Festival, held on the waterfront in Plymouth, Massachusetts, it can get a little hectic in the production process. When you have 15 kids working in one kitchen with a daily goal of 200+ chocolate cups, tension tends to skyrocket. But once we worked out the kinks, and began to cooperate as much as a classroom full of teenagers can, the ball started rolling. Here we are two days before the festival, a class full of students, (under the mentorship of a more-than-capable culinary teacher; a culinary consultant as well as former Executive Chef) ready to face head on professional restaurants from across Massachusetts. We are going into this with no regard for whether or not we come out on top, or on the absolute bottom. We are doing this for ourselves, to prove that we as well, high school students, can compete with the big boys, and are NOT afraid to do so.