Nobody in the after-school cooking class at Toki Middle School really cares when plumes of powdered sugar explode out of mixing bowls as the sugar gets mashed into a pile of ricotta cheese and chocolate chips. Sampling world cuisines is a big part of the weekly “cultural cooking” drop-in class that wrapped up last week at Toki. And so are the relationships that develop among the chefs, not only middle schoolers but also their mentors from UW-Madison. “This group is very animated and theyâ??re lots of fun,” said Kemi Olarinde, 19, a UW-Madison freshman and one of about 35 volunteers for the University Wellness Foundation, a two-year-old community service group composed of recent graduates and university students, many of them college athletes.
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