Kids cook for fun and funds
By: Michelle Collins 04/01/2006
Loring students celebrating at the Kids Cook event.
Meringue Torte. Jacque’ Pepins’ Chocolate Roll. Tres Leche Cake. Not items on the menu of a Parision Bakery, but just a few of the cakes auctioned off at Loring Community School’s annual KidsCook fundraising dinner and cake auction on March 9.
More than 15 cakes, each carefully made by the students, were auctioned off for over $3,000 that will go towards the fifth grade class trip to Camp Audobon and to next year’s KidsCook program.
Sisters Robin and Starla Krause walk across the street to the school every Thursday afternoon and voluntarily transform students into artists and chefs in the KidsCook program. As Robin spoke throughout the fundraising event, she focused on how KidsCook taught the students more than just cooking. It taught patience, team work, creativity and even nutrition. Much of the food the students prepared was made with natural and organic ingredients. As the students described each cake being auctioned, they were challenged to come up with creative language to raise the bid. The Coconut cake with Chocolate Canache became “a tropical paradise,” and the Meringue Torte became “berry delicious.” The final cake, going at $700, was simply “hot!”
When a woman offered to provide brief messages at the next PTA meeting if her bid was beat, and even though it was late and many people had left, everybody pitched in an extra dollar and the record bid was topped by $200.
Minnesota Supreme Court Justice Alan Page, a former Viking and Football Hall of Fame member—also a friend of the Krause sisters—attended and participated in the bidding, together with Deputy Superintendent Craig Hintz. Local singer and actor Henry Allan kept the evening going as Master of Ceremonies, and local guitar player Scott Dercks played for the crowd.
The community’s outpouring of support at the KidsCook fundraiser was evident by the crowded room and the generous bids on cakes made by the eager hands of fourth and fifth grade students. Maybe the cakes will one day be on the menu of a Parisian bakery!