Latest / The Recess-An Inside Look at the Auburn School District / Episode #5: Marci Killian, Culinary Arts Teacher

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Episode #5: Marci Killian, Culinary Arts Teacher · The Recess-An Inside Look at the Auburn School District

0:16
SPEAKER_02: Hello and welcome to the Recess Podcast.
0:19
SPEAKER_02: I'm your host, Dr.
0:21
SPEAKER_02: Alan Spicciotti, the proud superintendent of the Auburn School District.
0:25
SPEAKER_02: The Recess exists to tell the stories of the people and programs that make Auburn School District such a special place to be.
0:34
SPEAKER_02: And uh we we open this up so that we could have a different way to share with the public, with our staff, uh parents, really anybody who tunes in, even a student from time to time, about what's happening.
0:46
SPEAKER_02: Um and to meet some of the incredible people who I have the honor of getting to know, and not everybody in the community uh gets to do that.
0:58
SPEAKER_02: So uh today we're gonna do that with Marcy Killian.
1:01
SPEAKER_02: Marcy is the culinary arts teacher at Auburn High School, and uh she's I think a favorite of just about everybody who knows her and does an incredible job with our kids.
1:13
SPEAKER_02: So, Marcy, welcome.
1:15
SPEAKER_01: Thank you very much, Ellen, for having me.
1:18
SPEAKER_02: Uh well, I'm excited to uh give you a platform to talk about your program, uh talk about your maybe just briefly your colleagues across the district who do this work, and um, we're gonna have some fun today, okay?
1:33
SPEAKER_00: I'm excited.
1:34
SPEAKER_02: You ready to go?
1:35
SPEAKER_00: Yes, I am.
1:36
SPEAKER_02: All right.
1:36
SPEAKER_02: Uh well, Marcy, I'd like to begin with a question about your favorite teacher.
1:42
SPEAKER_02: Tell us about your favorite teacher.
1:44
SPEAKER_01: Oh, my favorite teacher um was from Auburn, actually, taught at Auburn High, and that was Mr.
1:52
SPEAKER_01: Bob Jones.
1:53
SPEAKER_01: Um, he started Auburn High while I was a junior in high school.
1:59
SPEAKER_01: And yes, I graduated from Auburn.
2:02
SPEAKER_01: Um and we just there was a group of us, and he was young, first-year teaching, and uh we just really enjoyed him.
2:12
SPEAKER_01: And throughout the years, I got to know him on different levels.
2:17
SPEAKER_01: Obviously, once I came back to the high school as a teacher, and um he's just a favorite in my heart.
2:27
SPEAKER_02: That is a tremendous story.
2:29
SPEAKER_02: Did did you actually have Bob as your teacher?
2:31
SPEAKER_01: I did.
2:32
SPEAKER_01: Chemistry, yes, I did.
2:36
SPEAKER_01: Before he went to activities, he was a science teacher.
2:40
SPEAKER_02: That is great.
2:42
SPEAKER_02: So, Bob Jones, uh, I had the distinct pleasure to know uh when I started here, and those of you who don't know uh Bob, he was the longtime very successful, esteemed football coach and then athletic director at Auburn High School.
3:00
SPEAKER_02: Uh and uh unfortunately uh we lost Bob several years ago now, uh, but he just has made an indelible mark on the school and the community.
3:11
SPEAKER_02: And uh a lot of people go to the gym at Auburn High School and they see the Bob Jones gymnasium that was dedicated by the school board.
3:19
SPEAKER_02: Uh and that's just the kind of impact that that Mr.
3:21
SPEAKER_02: Jones has.
3:22
SPEAKER_01: He is a wonderful, wonderful man and teacher.
3:26
SPEAKER_02: Oh, well that's that's really uh uh great.
3:30
SPEAKER_02: I appreciate that you that you started us off with the memory of Bob Jones.
3:34
SPEAKER_02: Um okay, we're gonna talk about culinary arts.
3:38
SPEAKER_02: So tell us what is a high school culinary arts program, uh especially how we do it in the Auburn School District.
3:45
SPEAKER_01: Auburn is very unique, and I like to say it's unique in a positive way.
3:51
SPEAKER_01: Um our culinary arts program um kind of coharts with our child nutrition in a sense.
3:59
SPEAKER_01: And um, students that take the program uh they learn industry skills, they learn um all about uh safety and sanitation.
4:09
SPEAKER_01: Um I test kids to get their food handlers permit.
4:13
SPEAKER_01: Uh we spend a good month really going over the ins and outs of what an industry kitchen has to offer and the safety situations of it.
4:24
SPEAKER_01: Uh once kids are certified, we will go into the kitchen and we divide into smaller groups, and each group works with a paraeducator, and not only do we help child nutrition produce breakfast and lunch, um, they also learn the ins and outs of a kitchen.
4:47
SPEAKER_01: So they will have labs, cooking labs, they learn how to measure, they learn how to uh read a recipe, um, they will learn hot foods, so they learn how to batch cook and multiply recipes.
5:02
SPEAKER_01: Um it's just it looks chaotic to the outside, um, but it's uh it's a production kitchen and uh the kids do fabulous.
5:14
SPEAKER_02: We have, I think, really fantastic culinary arts programs in all three of our comprehensive high schools, um, but I'm particularly um just uh grateful for the facility we have at Auburn High School uh having a chance to build that once we know the full potential of the program.
5:34
SPEAKER_02: Uh so there's a production kitchen and then you have a classroom that uh looks like a cute little cafe.
5:41
SPEAKER_02: You want to just kind of walk people through what's there?
5:44
SPEAKER_01: Correct.
5:45
SPEAKER_01: Um we have a cafe there at Auburn High, and uh people can come in, we can cater meals, so it's a private setting for them, or um we're open up a couple days a week at lunchtime, and kids will come in and order ice cream or milkshakes or whatever the food is we're serving out of the restaurant that um students produce during the morning.
6:10
SPEAKER_01: Uh, we also have uh espresso machine there, so um people can come in and get lattes, coffee, cocoa, tea, just about any hot drink.
6:21
SPEAKER_02: And what kind of skills are students learning in your program?
6:25
SPEAKER_02: And and correct me if I'm wrong, but I know that we have some students might take it once and some take it multiple times, and so maybe what is that experience like as if you take it as a track?
6:38
SPEAKER_01: Okay, that's a very good question.
6:40
SPEAKER_01: We have beginning students, and we classify them as beginning if they take the first two semesters.
6:47
SPEAKER_01: Um, it doesn't necessarily have to be consecutive, uh, but beginning students learn the basics.
6:54
SPEAKER_01: They learn how to use a thermometer, they use how to measure, they learn the steps of a recipe and how to put things together.
7:03
SPEAKER_01: Um they'll learn the different stations in the kitchen and what they have to offer.
7:09
SPEAKER_01: And then if they choose to make it a pathway and come back after two semesters, they become advanced students, and that's where the focus is really running the restaurants that we have there on campus or the cafe.
7:24
SPEAKER_01: And um, those students do more of the ordering and more of um costing out food items for different caterings and so forth.
7:35
SPEAKER_02: Wow, and so I'm gonna jump around on you here a little bit.
7:39
SPEAKER_02: Uh, but you mentioned catering, that's how I first got to know the program.
7:44
SPEAKER_02: Um tell our audience what your culinary program does in the way of catering and special events.
7:51
SPEAKER_01: Uh, catering is a total different animal.
7:55
SPEAKER_01: Um in 2009, I just thought we needed to bring something to the program to kind of expand on industry standards and to kind of get kids out there and participate in customer service and just learning the bigger picture of culinary arts.
8:17
SPEAKER_01: So um we started small and we did the football team.
8:21
SPEAKER_01: And so every football meal we made a home meal for the players and um it just kind of expanded.
8:30
SPEAKER_01: So now we cater for Kiwanis, we cater for the city of Auburn, we cater for school district.
8:37
SPEAKER_01: Um, I just took students to Tim's Cascade, the chip factory, and they catered uh first shift, second shift, and then uh myself and Lori Ball did third shift at 2 a.m.
8:53
SPEAKER_01: It's kind of crazy.
8:55
SPEAKER_02: Oh my goodness.
8:57
SPEAKER_02: Well, uh taking care of the people at Tim's Cascade is very important, so I want to give you uh props for that.
9:04
SPEAKER_00: Thank you.
9:05
SPEAKER_02: Uh we're we're proud to have uh that business in our community.
9:09
SPEAKER_02: Uh but seriously, that makes for a long day.
9:13
SPEAKER_02: Oh yeah.
9:15
SPEAKER_02: So and and you were sharing uh you actually catered a morning event this morning.
9:20
SPEAKER_02: Tell us what what is a day in a life like for Marcy Killian as as a culinary arts teacher.
9:27
SPEAKER_02: Not every day is gonna have those long hours, but no, and kind of just show us what what the range is.
9:33
SPEAKER_01: Um days are very different.
9:35
SPEAKER_01: I mean, I and that's the one thing I love about this job is that no two days are the same.
9:42
SPEAKER_01: Um whether it's in class or extra caterings outside of class, um no two days are the same.
9:51
SPEAKER_01: Uh very fast-paced.
9:54
SPEAKER_01: Uh most weeks we average four to five different caterings, um, whether it's after school, before school, or during school.
10:05
SPEAKER_01: Um Wednesdays I do koanis, and so I'm usually at the school by 4:30 in the morning, and we walk over the meal for koanis um at the Lutheran church, and then I'm back at work by 7:15.
10:22
SPEAKER_01: So um it really, really depends on the day, but uh it's it's fast, it's fast and furious for that matter.
10:32
SPEAKER_02: And and just kind of paint a picture when we say catering, uh tell our audience what what might be uh an example of a breakfast that's catered, and on the other end, like a dinner.
10:44
SPEAKER_01: Perfect.
10:45
SPEAKER_01: This morning um I catered the the Auburn High School staff holiday meal.
10:50
SPEAKER_01: Um I was there at four o'clock.
10:53
SPEAKER_01: Uh I did waffles, eggs, bacon, sausage, um potato O'Brien that the students all cut themselves.
11:02
SPEAKER_01: Um we had cinnamon rolls, yogurt, fresh fruit, um, and all this stuff is is student driven.
11:11
SPEAKER_01: So students are cutting things, they're traying things, they're preparing things, um, often serving things.
11:20
SPEAKER_01: Um that would be a breakfast, uh, a meal.
11:24
SPEAKER_01: It really depends on um the amount of people that we have.
11:28
SPEAKER_01: Average is about 40.
11:31
SPEAKER_01: Um, we've done groups as large as 800.
11:35
SPEAKER_01: Um, so depending on size, uh, it could be anything from pot roast and potatoes and gravy to a taco bar.
11:45
SPEAKER_02: Wow.
11:46
SPEAKER_02: So I'll bet I'm not the only one wondering what was the group of 800?
11:50
SPEAKER_01: Oh, yeah, that was crazy.
11:53
SPEAKER_02: Was that a community group or a school group?
11:56
SPEAKER_01: It was a community group, and it was kind of a silent auction, and um they had uh uh place settings and they had rented out um silverware and all that, and we just we provided the meal for them.
12:14
SPEAKER_02: Wow.
12:15
SPEAKER_02: Uh well we're gonna get into how this connects to students' careers.
12:19
SPEAKER_02: Uh we're gonna get into some fun parts about uh what the favorite foods are and kitchen disaster stories.
12:27
SPEAKER_02: Uh, but let me just reset and uh tell you that my guest is Marcy Killian, the culinary arts teacher at Auburn High School.
12:36
SPEAKER_02: Um Marcy, what brought you to this work?
12:38
SPEAKER_02: What how what was your path to becoming a culinary arts teacher?
12:43
SPEAKER_01: It was kind of by accident, Alan.
12:45
SPEAKER_01: I uh um went to WSU and my background was special education.
12:52
SPEAKER_01: And um I shortly after married, had children, stayed home.
12:58
SPEAKER_01: Um, and when it was time to go back to work, uh I was subbing in the Auburn School District and I was placed in culinary arts.
13:07
SPEAKER_01: And I can remember getting the call and saying, Oh no, I don't cook.
13:14
SPEAKER_01: Nope, I can't, I can't work with high school students, and I cannot cook.
13:19
SPEAKER_01: And um they said, Well, can you just be there for three days?
13:23
SPEAKER_01: It's a long term, we're gonna find someone.
13:26
SPEAKER_01: And I was hooked after day one.
13:29
SPEAKER_02: That's how we get you.
13:29
SPEAKER_02: We tell you it's three days.
13:32
SPEAKER_01: And and by the third day when they called, they had someone in place, and I was like, I kind of like it.
13:38
SPEAKER_01: Can I stay?
13:39
SPEAKER_01: So um it it worked to my advantage.
13:43
SPEAKER_02: And you've been doing this for the yeah.
13:45
SPEAKER_02: I've been doing it.
13:45
SPEAKER_01: This is 2425.
13:48
SPEAKER_02: Good for you.
13:49
SPEAKER_02: So that's that's incredible, and uh what a what a gift to our students.
13:53
SPEAKER_02: So thank you, Marcy.
13:56
SPEAKER_02: Um, you know, that's uh I'll bet people were not expecting to hear that route into this job, and yet uh you'd you'd think that you would train your whole life for it.
14:04
SPEAKER_02: You're just perfect fit.
14:06
SPEAKER_02: Um tell us about your students and maybe kind of give just an overview of uh of of your students, and then I I'd really like you to share a success story.
14:18
SPEAKER_02: I think it's important to talk about uh why these programs, right?
14:23
SPEAKER_02: A school district doesn't have to have a culinary arts program, but we do because of the success of our students and the opportunities it opens up for them.
14:32
SPEAKER_02: So just tell us about your students.
14:35
SPEAKER_01: Uh my classroom is always full.
14:40
SPEAKER_01: Um, whether it's returning students, new students, or just people checking it out.
14:46
SPEAKER_01: Um, I find that uh the kitchen feels like home.
14:52
SPEAKER_01: Um and whenever you have food, you have friendly smiles, I think people gravitate to it.
15:00
SPEAKER_01: Um most of my students maybe don't have a four-year career path in mind as far as a a state college or going that route, and they see a future in culinary, they see that technical piece, they see that industry piece, and um I just I feel like students that are unsure once they take this class, they're very sure.
15:32
SPEAKER_02: So without naming names, is there a student in mind, uh a current or recent student that you might kind of just profile for us as a success in the program?
15:42
SPEAKER_01: Oh, I have so many.
15:44
SPEAKER_01: Um, yes, I do.
15:46
SPEAKER_01: I have a gentleman um this year, I had him last year as well, and last year I had him first period, and he would rarely get there on time.
16:01
SPEAKER_01: And um I would kind of razz him a little um playfully and tell him how much he means to me and he needs to be there, he needs to be there, and by the end of the semester, he was getting earlier and earlier and earlier, and it just so happens that this student now is an advanced, and I have him first period and fourth period, and I think he's been late once this semester.
16:32
SPEAKER_01: So um he tells me the whole reason that he's not late is because he loves being in class.
16:39
SPEAKER_02: Well, that's great.
16:40
SPEAKER_02: Uh, and I, you know, I often tell people like it to talk to business owners and other employers in our community, and um, they have yet to say, yeah, what I'm looking for an employee is somebody who knows the quadratic equation.
16:55
SPEAKER_02: That's correct.
16:56
SPEAKER_02: Um not that we don't love our math and our math teachers, but they want these employability skills.
17:03
SPEAKER_02: They want somebody who's reliable, they can count on somebody with good judgment who treats people well and can work in a team, and will show up for work and do it on time, right?
17:12
SPEAKER_02: So this is this is important to learn.
17:15
SPEAKER_02: And uh these classes like Culinary Arts and like our wood shop program that we have across the district, and like our metal shop program and our auto, that's a regional program that all all uh high school students can go to Auburn High and have that experience, they are learning these skills that are applicable to future employment, whatever that pathway is.
17:40
SPEAKER_01: Correct.
17:41
SPEAKER_01: Industry standards, we we teach them all employability all the way through industry.
17:46
SPEAKER_01: And um I've had many people tell me, wow, this kid has his food handlers, you know, we can't even get current employees to go get it.
17:56
SPEAKER_01: So um we we set students up for success.
18:00
SPEAKER_02: Yeah, and I love seeing kids shine, and I've seen them in your program, uh, and I've seen them in all of our CTE programs.
18:08
SPEAKER_02: Kids who um some of them are really strong academically.
18:13
SPEAKER_02: Um of them you you learn that they're smart kids, uh, but it maybe surfaces in a different way uh when they're doing something that has real world world application or is more hands-on.
18:26
SPEAKER_02: Um and so over the run of the recess, I'll be talking to different CTE teachers from different fields to just kind of share what that looks like.
18:37
SPEAKER_02: Uh, but culinary is just such a fun example, and we'll get into some of the food and everything in a minute.
18:43
SPEAKER_02: Let's stay with our students and uh go beyond graduation.
18:48
SPEAKER_02: So uh you said you've been teaching for 24, 25 years.
18:52
SPEAKER_02: You have a lot of program graduates now.
18:55
SPEAKER_02: Tell us about a few who uh you know have have gone into this field and and what they're doing.
19:03
SPEAKER_01: Um, it's really exciting.
19:05
SPEAKER_01: I I love I I love it because they come back and visit and share those stories with me, and it just makes me proud.
19:13
SPEAKER_01: Um I have uh a gentleman that is actually one of the head chefs at the Sheraton down in Seattle.
19:22
SPEAKER_01: Um he went to culinary school in Portland and kind of jumped around a few different restaurants and he's ended up at the Sheraton doing quite well.
19:36
SPEAKER_01: Uh I have another set of uh twins actually that graduated in 2004, um, one of which uh was on a cruise ship for the Disney cruise line down in Florida.
19:51
SPEAKER_01: Um they both both boys worked at the uh Salish Lodge as um head chefs.
19:59
SPEAKER_01: And I have a young girl that is running the catering um over at the golf course here that it was a former student.
20:07
SPEAKER_02: Yeah, it's exciting to see our students where they go.
20:11
SPEAKER_02: I'll bet you have some some successful students who have nothing to do with culinary in their career, uh, but maybe they use it in in the home or it's a passion of theirs.
20:22
SPEAKER_02: Um it's fun to see where kids go.
20:25
SPEAKER_01: Absolutely.
20:25
SPEAKER_01: I've had a couple students come back and and they didn't use it.
20:29
SPEAKER_01: One went into hospitality, which is very similar, four-year uh degree over at WSU.
20:36
SPEAKER_01: Um, and she shared that it it helped her because um it gave her kind of like extra work.
20:46
SPEAKER_01: So she was able to work in the kitchen um at for a paycheck, uh, whether that's where she wanted to end up or not, but she already knew the ins and outs of a kitchen.
20:57
SPEAKER_02: So exciting.
20:58
SPEAKER_02: Um and I know that's part of the the reward for being a teacher, uh having those students come back and seeing what they're doing.
21:07
SPEAKER_02: And um always liked when like they remembered something that I taught them a long time ago, and and in the moment it doesn't seem like they're paying attention, right?
21:16
SPEAKER_02: Uh well that's that's great, Marcy.
21:18
SPEAKER_02: All right, let's have some fun here.
21:20
SPEAKER_02: What is the most popular recipe or food that kids like to make?
21:25
SPEAKER_01: There's a few of them.
21:27
SPEAKER_01: We do um homemade pizzas from scratch, so they love it when it's pizza time because um it's a two-day lab.
21:36
SPEAKER_01: They'll make their dough one day um and make their sauce that day, and then the next day they'll be able to roll it out and use their own sauce and top it the way they want it and bake it and have it for lunch.
21:48
SPEAKER_01: Um, I would have to say that's probably the fan favorite.
21:53
SPEAKER_01: Uh, but they also like making funnel cakes.
21:57
SPEAKER_01: And it seems like when we have funnel cakes, Day, not only the kids with the lab, but everyone else comes into the kitchen to see.
22:05
SPEAKER_01: And um I I those are two of the fan favorites for sure.
22:10
SPEAKER_02: I would not have thought that you make funnel cake in in the high school program, uh, but how fun.
22:17
SPEAKER_02: Uh let's explore the other side of it.
22:20
SPEAKER_02: Is there a least favorite food to prepare or uh a difficult recipe?
22:26
SPEAKER_01: Um we do a unit on soups, and so students are able to make five different soups in a week.
22:33
SPEAKER_01: Um, and I would have to say the soups that use the most vegetables are not necessarily their favorite.
22:43
SPEAKER_01: Is that because of the preparation work or because it doesn't taste as a well they tell me they don't yes, they tell me I don't like kale.
22:52
SPEAKER_01: I don't like and and and honestly, when they do try it, I would say I can swing about 60% of them that direction.
23:03
SPEAKER_02: Absolutely.
23:04
SPEAKER_02: Oh, that's good.
23:05
SPEAKER_02: Okay.
23:06
SPEAKER_02: Let's do another fun one.
23:08
SPEAKER_02: Uh I would imagine 25 years doing this work.
23:12
SPEAKER_02: Um if if you don't mind uh maybe letting your guard down a little bit, do you have any disaster stories?
23:21
SPEAKER_02: Because we've all had them.
23:22
SPEAKER_02: We've all been in the kitchen and we've all had those moments, but uh you deal with things on a big scale.
23:29
SPEAKER_02: So uh do you have any fun stories to share?
23:32
SPEAKER_01: I do have a couple.
23:33
SPEAKER_01: Um one thing I will tell you, I I being in a kitchen around knives and sharp things, I warn kids all the time I am not good with blood.
23:45
SPEAKER_01: And so um I I have I really set out to let them know that.
23:53
SPEAKER_01: Um so thankfully, I really haven't had too many bloody issues, although they love to fill up their gloves with ketchup and come share and see what Miss Marcy does.
24:06
SPEAKER_01: Of course they do.
24:08
SPEAKER_01: But um, disasters.
24:10
SPEAKER_01: Uh, all three that I'm thinking of involve grease and fire.
24:16
SPEAKER_02: Uh-oh.
24:18
SPEAKER_02: Do you care to expand on that?
24:20
SPEAKER_01: Or do we need to just just uh earlier on this year?
24:27
SPEAKER_01: I had two young boys that were um working with some stir fry.
24:32
SPEAKER_01: And um I'm not sure exactly.
24:35
SPEAKER_01: All I know is they decided to add oil to their stir fry, which that wasn't part of what they were, realized uh that they probably shouldn't, so they dumped it in the garbage can, which ignited.
24:52
SPEAKER_01: And um, next thing I know, I hear someone say the garbage can't on fire, and these two gentlemen are just cooking away at the stove.
25:02
SPEAKER_01: So I just kind of walked behind them, pushed it outside, and and put out the fire.
25:08
SPEAKER_01: But um, yeah, grease and fire.
25:10
SPEAKER_01: That it that's probably the most disastrous events in the kitchen.
25:16
SPEAKER_02: Yeah, and you kept your calm.
25:18
SPEAKER_01: Oh, yes.
25:19
SPEAKER_02: Wow, impressive.
25:20
SPEAKER_02: You're a professional, Marcy.
25:21
SPEAKER_02: Okay.
25:23
SPEAKER_02: Uh my guest is Marcy Kil Killian, the culinary arts teacher slash uh resident firefighter at Auburn High School.
25:32
SPEAKER_02: Um any other stories come to mind, uh mix-ups, recipes, oh yeah.
25:40
SPEAKER_02: There's always pills.
25:41
SPEAKER_01: Yes, there's always the the recipe that the cookies come out and it's a puddle, not a shape, and we have to talk about what went wrong.
25:51
SPEAKER_01: Um we we really do talk about safety in the kitchen, so I I don't have too many disasters.
26:00
SPEAKER_01: I really don't.
26:01
SPEAKER_01: Um other than spilling, kids have dropped stuff, spilled stuff.
26:06
SPEAKER_01: Knock on wood.
26:09
SPEAKER_02: Impressive.
26:12
SPEAKER_02: Marcy, before we wrap up, uh I always like to think other superintendents, of course, are listening to this and wanting to copy Auburn.
26:20
SPEAKER_02: If another high school were to start a culinary program, uh, what have you learned from Auburn High School, the facilities, the equipment?
26:30
SPEAKER_02: Uh give us like a a tour of your facility and and some of the things that you use to run the program.
26:38
SPEAKER_01: Um I've learned uh coming from the old school, uh, which our kitchen was what 50, 60 years old, um, and moving to our new school in 2014, um, we have state-of-the-art equipment.
26:55
SPEAKER_01: Uh, I have several guests, speakers from different restaurants, whether they're former students or just guests come in.
27:04
SPEAKER_01: Um, in fact, I had uh a chef from the casino come down and and spent a morning with us walking around.
27:13
SPEAKER_01: And uh the Auburn High Kitchen has equipment that only chefs can dream of.
27:19
SPEAKER_01: And um, I just feel very, very spoiled that I'm able to use that equipment and learn on that equipment, but even more expose my students to that equipment.
27:33
SPEAKER_01: Um it's huge.
27:35
SPEAKER_01: The kitchen is just wonderful.
27:36
SPEAKER_02: What's an example of a piece of uh uh kitchen equipment?
27:40
SPEAKER_01: Uh we have a very large uh steam kettle.
27:43
SPEAKER_01: We have a rotating oven.
27:46
SPEAKER_01: Uh people have said it's a pizza oven.
27:49
SPEAKER_01: We use it for our bread.
27:50
SPEAKER_01: Um, it holds up to 16 racks in there or sheet pans, and it lifts it and it spins it while it cooks so everything gets cooked evenly.
28:01
SPEAKER_01: Uh, we have steamed tables, tilt skillets, uh, large mixers.
28:08
SPEAKER_01: Uh, we have a mixer that dates back to uh the Navy, and we call her Bertha, and Bertha is amazing.
28:18
SPEAKER_01: Um I just I feel very, very blessed to be at Auburn High.
28:23
SPEAKER_02: Marcy, it has been fascinating to hear about this program, uh, which mostly I get to enjoy when I come out to events, and we have you know, student events at Auburn High School, or we have an ad hoc committee in the boardroom, and um your students are always so professional.
28:43
SPEAKER_02: The food is great, uh, and I've come to just could take that for granted, but I never take for granted uh just being around your students.
28:52
SPEAKER_02: They're marvelous, and it's it's a joy and really represents us well.
28:57
SPEAKER_02: Um and just such a such a wonderful, interesting, diverse student body that you work with.
29:04
SPEAKER_02: Uh really, I think all work walks of our community.
29:07
SPEAKER_01: Absolutely.
29:09
SPEAKER_01: I love it.
29:10
SPEAKER_02: And and do that do that catering operation as a part of your program.
29:15
SPEAKER_02: So um I suspect uh if if I were around long enough to do this job, somebody would say, My favorite teacher is Marcy Killian.
29:23
SPEAKER_02: Oh, thank you.
29:24
SPEAKER_02: And my favorite class was culinary.
29:26
SPEAKER_02: Marcy, um, before we wrap up, we get to ask one more fun question that we ask of all of our guests.
29:35
SPEAKER_02: What was your favorite thing to do at recess?
29:38
SPEAKER_01: Well, this is gonna date me, and I tell students all the time I grew up when the world was black and white and dinosaurs traveled.
29:48
SPEAKER_01: So I would have to say my favorite thing at recess was either playing tetherball or hopscotch.
30:01
SPEAKER_02: It's interesting.
30:02
SPEAKER_02: You're definitely not the first person who's mentioned tetherball.
30:05
SPEAKER_02: Several of my guests already have.
30:07
SPEAKER_02: Uh talk about hopscotch.
30:10
SPEAKER_01: So it's a design on the cement or concrete, and there's boxes with numbers, and you would always find a wood chip or a rock or something, and you would throw it on a number.
30:25
SPEAKER_01: And so if it was a two-sies, you you tap both feet down.
30:29
SPEAKER_01: If it's a onesie, you had to hop on it, but you couldn't hop on somebody's box that had a rock or a wood chip.
30:39
SPEAKER_02: Isn't it fascinating what we remember uh from elementary school?
30:45
SPEAKER_01: Absolutely.
30:46
SPEAKER_02: And the detail and the things that were so important, those rules.
30:49
SPEAKER_01: Right.
30:50
SPEAKER_02: Right.
30:50
SPEAKER_01: Yeah.
30:51
SPEAKER_02: Uh I I love that.
30:52
SPEAKER_02: Thank you so much for sharing this time with us.
30:54
SPEAKER_01: Thank you, Alan.
30:55
SPEAKER_01: This was fun.
30:56
SPEAKER_01: This was fun.
30:57
SPEAKER_02: Well, my guest has been Marcy Killian, the culinary arts teacher at Auburn High.
31:02
SPEAKER_02: Uh, I hope uh perhaps your path will cross with hers and her program, uh, because the food is really good and the kids are amazing.
31:11
SPEAKER_02: Marcy, thank you so much.
31:13
SPEAKER_01: Thank you, Alan.
31:14
SPEAKER_02: And this has been the Recess Podcast uh with Dr.
31:18
SPEAKER_02: Alan Spacotti, the host and superintendent from Auburn School District, telling our stories.
31:23
SPEAKER_02: If you have enjoyed this episode, please tell your friends and neighbors, share and get the word out, and help us to get the word out about the amazing things happening in the Auburn School District.
31:35
SPEAKER_02: Thank you for listening.
31:37
SPEAKER_02: I'll see you next time.