Cooking Up Confidence
Lauderdale County 4-H teaches lifelong skills in the kitchen
In a world of fast food and microwave dinners, knowing how to cook a simple, healthy meal is more valuable than ever. That’s why Lauderdale County 4-H is ensuring the next generation knows its way around the kitchen—starting as early as fourth grade.
The Lauderdale County 4-H Culinary Club is more than just an evening activity. It’s a growing, hands-on program that’s giving young people real-life skills they can use for the rest of their lives, said Christian Hawbaker, Lauderdale County 4-H agent.
Filling a gap
“Whether a student is learning how to make scrambled eggs for the first time or refining his or her baking skills before heading off to college, this program is filling an important gap in youth education.”
Young people don’t have formal culinary education available in school, Hawbaker said. “Unless they’re learning at home, many kids just don’t get this kind of experience. We wanted to change that.”
Each month, students of all ages gather in the evening for a themed cooking class that blends fun, food and learning. So far, club members have learned how to make cookies and candy during the holidays, breakfast basics like pancakes and eggs, and even homemade jam and butter.
“The kids take pride in what they make,” said Jackie French, UT Extension Family and Consumer Science agent. “They light up when something turns out right, and they’re always excited to go home and try it again.”
Hawbaker works closely with French and Alexis Dixon, TSU Extension SNAP-Ed agent, to create fun and educational lessons introducing basic kitchen techniques, safe food handling and nutrition. The classes are simple enough for beginners, but designed to grow with students over time.
“Some of these kids might not cook again until they’re adults,” Dixon said. “So our goal is to give them enough knowledge and confidence now that they’ll feel ready when that time comes.”
Cooking all day
Besides the monthly club meetings, Lauderdale County 4-H also hosts Culinary Day Camps during school breaks. These one-day events are a big hit with students, who spend the entire day cooking their own breakfast, lunch, snack and dessert—all from scratch, Hawbaker said.
“We pack a lot into one day. They’re learning time management, food prep, teamwork and how to follow recipes. Plus, it’s just fun. They leave with full bellies and big smiles.”
Day camps offer a more in-depth experience and allow students to get creative, make mistakes and figure things out along the way. For many, Hawbaker said, it’s the highlight of their break.
More than just a meal
“Students leave with more than a recipe card,” he said. “They leave with confidence. They gain responsibility. They learn how to care for themselves and, eventually, others.”
Parents are noticing, too. Several say their children now ask to help with dinner, want to grocery shop with a purpose, or even surprise the family with a homemade meal.
“It’s empowering,” French said. “They start to see themselves as capable. That’s what makes the difference.”
Hawbaker’s goal is to help young people gain lifelong skills in a fun, welcoming space. “We want kids to know they can do this,” he said. “Whether they’re cooking for themselves in college, helping out at home, or just making Saturday morning pancakes, we want them to feel confident in the kitchen.”
From Left: 4-H volunteer Teresa Queen, helps Chesslee Dawson, left, and Zackary Alverson crush strawberries to make jam; Aiden Turnbow cooks an omelet; Alexis Dixon, left, teaches how to make rice crispy treats; Maddie Shepherd makes butter.