By Francisco Garcia
Dorsey High School Culinary Arts Student
The day I met Congresswoman Karen Bass was an interesting occasion. She visited the Dorsey High School Culinary Arts students for a special breakfast in her honor. I made one of my specialty items, Breakfast Egg Spread, made with hard boiled eggs mixed with black pepper, ranch dressing and green onions. The ingredients are spread on top of a toasted baguette and topped off with sprinkles of chopped turkey bacon. Cooking the Breakfast Egg Spread wasn’t the best part; it was watching everyone eat and enjoy what I cooked.
Meeting the Congresswoman, who represents South Los Angeles, was an honor because she took time out of her busy schedule to support our Let’s Move! project, “Cooking Live with Dorsey High.” We sat down at the table with Ms. Bass and ate French toast, turkey sausage with sugar-free syrup, omelettes stuffed with vegetables and apple pastries. This was a very educational experience as it taught me that I can really cook and that there are so many diverse foods for me to learn how to cook. I’m not used to cooking food from different cultures and now I know more about different foods and will test my cooking skills with preparing Soul Food in the Dorsey kitchen.
|Francisco Garcia preparing his Breakfast Egg Spread at Dorsey High School.|
Breakfast with Congresswoman Karen Bass gave everyone the opportunity to have an close and personal talk with her. Our sponsor, Ms. Daphne Bradford, introduced her and the congresswoman accepted the invitation to come up to podium and tell us about her history-making accomplishments in the political world. I didn’t know Karen Bass was the first African American woman to serve as the Speaker of the California Assembly. Not many of my friends can say they made breakfast for a history-making member of Congress. After Representative Bass finished speaking, we took a big group picture and she was off to her next meeting with a full stomach compliments of “Cooking Live with Dorsey High.”
|The finished Breakfast Egg Spread prepared by Dorsey culinary student Francisco Garcia.|