LEWISBURG — Step aside Rachel Ray and Emeril Lagasse, you aren’t the only ones with talent in the kitchen.
Students from Nanette Jarrett’s gourmet foods class presented their final projects in a food show Monday at the Lewisburg Area High School.
Creativity abounded at the show.
Two classes of 16 students each from grades nine through 12 had to individually select points of techniques to have their sweet treats evaluated on areas such as chocolate modeling flowers, leaf painting, chocolate piping, pulled sugar syrups and sugar paste fondant.
In addition to these techniques, the students works were graded for project presentation, neatness and color.
It was also crucial that the finished project reflect the student’s rough sketch presented prior to hitting the kitchen.
“They can’t just demonstrate a technique, but rather demonstrate a mastery of that technique,” Jarrett said. “It also has to look like they said it would look. If I hire you to do my wedding cake, it better look exactly how I want it to look.”
The students enjoy the class because it is art combined with food, Jarrett said, but not all the students are quick to eat their creations.
“We made heart cakes earlier in the semester and I had students who didn’t want to eat them because they thought they were too pretty to eat,” Jarrett said.
The technique is what Jarrett teaches, what the students choose to use it for is left entirely up to them.
“They all learn the basics and they can make it their own work through their own creativity,” Jarrett said.
Sylvia Driver, 14, said she just finished her project Sunday night.
“The main ingredients were sugar, water and cream of tartar,” Driver said. “I love food and I love chocolate, so this seemed like the right class for me.”
Driver said she likely wasn’t going to eat her creation, at least not right away.
“I have been pretty much eating the ingredients all week, so I’m pretty full,” Driver said.
Jenna Wargo, 16, said she took the class because it is something different.
“You don’t really do this anywhere else, so it is really unique and fun,” Wargo said.
Maggie Stockdale admits a career as a chef on a deadline could be a tough one.
“It’s really stressful,” Stockdale said. “It took me all last week and this weekend to finish.”
Hannah Shabanowitz, 17, used her mom’s flowers and trellis in their courtyard at home as motivation for her creation.
Despite her project taking two weeks, Shabanowitz was ready to share her treat with her friends.
“I’m going to enjoy it with my lacrosse team,” Shabanowitz said. “They all came down to see it and are now ready to dig in.”

Andrew Zechman: 570-742-9671
andrew@standard-journal.com