Avondale Middle School
Culinary Club
See Weekly Class Postings
Steak Day Has been Cancelled and we will have next month.
Must use Avondale email to access.
Class Sign Up
Due to the high amount of interest in the Culinary Club, we will be changing the format to offer specific after school classes.
I will offer classes at least once per week, if not more.
Please Calendar below for schedule and sign ups.
Upcoming After School Culinary Classes
March 5th - Thursday
Learn How to Make Smoothies
(Full) - Learn More
March 9th - Monday
Compound Butters
Cancelled
March 16th - Monday
Compound Butters
Full - Learn More
March 18th - Wednesday
Bring your own Ingredients:
Steak
Cancelled
March 23rd - Monday
Make Your Own Overnight Oats
(Full) - Learn More
April 13th - Monday
Pesto Pasta
(Full)- Learn More
April 20th - Monday
Mini Pizzas
(Full) - Learn More
Club Info
Want to learn cooking skills? Want to learn Food Science and flavor profiles?
Join us on Mondays to master the basics of the culinary world! Beyond just following recipes, we will explore food science, flavor profiles, and professional plating. You’ll learn how to cook safely, taste critically, and create delicious food from scratch.
FAQ
What time does the club meet?
1
The Club will meet at 3:00 - 4:00/4:30p on Mondays. Monday allows Mr. Morrical to buy ingredients and make preparations over the weekend.
Where is the club?
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The club will be in Room 103, Ms. Johnson’s room.
What will the club cost?
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The club is 100% free! All ingredients and equipment are provided.
How many students can join?
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Typically 20 students is max for an after school club. Please submit an interest form at the bottom of the webpage if you are interested. If you’d like more info, Mr. Morrical will be in room 305 (blue hallway) until January 23rd. Spots are filling fast! Please visit Mr. Morrical if you are interested!
Our kitchen space is limited to cook for twenty people or more people within an hour. To start we will make simple recipes like compound butters, croutons, hummus, salsa, and pesto. As we gain skills and knowledge I hope we can move to pasta, mother sauces, casseroles, instapot meals. For our final month I hope we can make more advanced recipes.
If you have some recipes in mind you’d like to try, let me know in the intake form.
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What will we cook?
What equipment will we use?
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We will use culinary equipment such as: Food Processors, Standing Mixers, Rice Cookers, Instapots, Stainless Steel Cookware, Immersion Blenders, Oven, and Stovetop.
We will not be using knives. Professional kitchen knives are dangerous and expensive. As early learners we are not at the level for knife skills. All parts of recipes that require knife work will be prepared offsite.
I have food allergies, can I still join?
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Yes! Mr. Morrical was Serve-Safe Certified at the Management Level and in Allergens until 2026. I have been trained in food preparations for all allergens and dietary needs. I can accommodate all dietary needs. I have served thousands of patrons, and have passed dozens of health inspections.
Safety - READ THIS
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Commercial Kitchens can be one of the most dangerous places to work. Working with mechanical equipment, hot surfaces, boiling water/oil - safety is important.
Horseplay & roughhousing will not be tolerated!
The rules of the kitchen must be respected at all times.
Those who do not follow the rules will be asked to leave.
There will be some procedures or pieces of equipment you cannot use for safety reasons.
Can I bring in food for the class to try?
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Absolutely. I want us to build a culture around culinary arts. Getting feedback on our dishes is the best way to improve. I will be happy to give professional feedback on any recipe you’d like.
Will we learn more than cooking?
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Yes! On top of learning how to prepare food, we will learn: safety standards, cleanliness standards, food storage standards, menu planning, menu costing, plating methods, and much more!
Do I have to try all of the food?
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When I was in culinary school, saying “I don’t like that food” before trying it was not an option. You will be strongly encouraged to try everything we prepare at least once. One goal of this club is to expand your palates and introduce you to new foods. If are not able to eat a dish we prepare for religious, dietary, or allergenic reasons you will not be asked to try the dish.
Safety Read this:
Commercial Kitchens can be one of the most dangerous places to work.
When working with mechanical equipment, hot surfaces, boiling water/oil - safety is important.
Horseplay & roughhousing will not be tolerated!
The rules of the kitchen must be respected at all times.
Those who do not follow the rules will be asked to leave.
There will be some procedures or pieces of equipment you cannot use/do for safety reasons. These are not negotiable.
Meet the Instructor
Hi, I'm Mr. Morrical! I have a deep passion for cooking backed by two culinary degrees from Oakland Community College and 16 years of restaurant experience. My background includes roles as the Food and Beverage Manager at the DoubleTree in Novi and Food Service Manager at General Motors World Technical Center in Warren. I am excited to bring that professional knowledge into our club to help you explore the culinary arts.
How can I join?
Please fill out this interest form. Please complete the form in its entirety, and please list all of your food allergies and their severity!
You must use your Avondale gmail account to access interest form!
