02/13/2026
๐ Laissez les bons temps rouler!๐
Today in the kitchen we talked about Mardi Gras and the sweet tradition behind the King Cake โ where it started, what it represents, and why thereโs always a little surprise inside. Then my Intro students rolled up their sleeves and made their own Shortcut King Cakes (because weโre learning smart and efficient ๐).
Even better? My Advanced Culinary students stepped in as mentors โ answering questions, guiding techniques, and modeling what leadership in the kitchen looks like. Thatโs the kind of full-circle moment that makes teaching worth it.
Flour on the counters, sugar in the air, and teamwork everywhere.
Mrs. Boydโs kitchen stays busy โ and I wouldnโt have it any other way. ๐๐๐๐๐ฐ