The menu included:
- Toll House Chocolate Chip Cookies
- Brownies
- Butter Cake with Chocolate Butter-cream Frosting
- Chocolate Butter Cake with Cream Cheese Frosting
- Blueberry Lemon Muffins
- Pie Crust and Vanilla Pudding for a beautiful tart
- French Bread/Pizza Dough with tomato sauce
Each student chose what they wanted to make from the menu and broke into small groups for team work. They measured, mixed and whisked ingredients, and communicated and coordinated with each other.
The kids then enjoyed eating and sharing their culinary goods. One young chef said, "I would do this class again in a heartbeat!"
Special thanks to The Cambridge School of Culinary Arts for dedicating time and kitchen space (free from cross-contamination) for our celiac patients to have fun and learn about how to cook healthy foods. Learning how to bake gluten-free empowers our children to take control of their disease and the life-long diet it requires.
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Children's Celiac Nurse Katie Tawakol, RN, BSN, was selected as the recipient of the 
