LITTLE
LITTLE THE MOVIE AGAIN IT'S COMING OUT THIS WEEK GANNON 4@ MEAWHILE I'VE MADE MY4@ WAY TO
THE KITCHEN ALL WE HAVE JOSLYN
JOHNSON A FRIEND OF 4@OURS NOW
TEACHING CULINARY ARTS AT FLYNN
NORTH CITY HIGH SCHOOLS HERE
THE PANTHER CHEFS SHE'S HERE 4@
THANK YOU JOSH WITH ONE OF HER
STUDENTS WANTING STUDENTS IN
FACT KAYLIE TINDELL CAMPBELL
AND ANOTHER SPECIAL GUEST HOW 4@
ARE YOU MISS JESS? I'M DOING
GREAT AND KAYLIE INNOVATION ALL
TOO BROAD. WE HAVE LIZ IS 4@SHE
THE GENERAL MANAGER ABOUT DEB
HARDING FROM SAM'S WITH US
WONDERFUL. OK WELL LET'S TALK
ABOUT THE CULINARY 4@PROGRAM AT
LINDAU CITY AND THE
COMPETITIONAND KAYLIE THAT YOU
WON. YES 4@THE PROGRAM HAS BEEN
EXISTING FOR ABOUT FIVE YEARS 4@
WE HAVE A BRAND NEW KITCHEN AND
THE KIDS ARE JUST DOING AWESOME
EXISTING FOR ABOUT FIVE YEARS 4@ WE HAVE A BRAND NEW KITCHEN AND THE KIDS ARE JUST DOING AWESOME@
THEY REALLY HAVE NOT BEEN INTO
COMPETITION WHERE THEY HAD
OUTSIDE CHEFS TO COME IN AND 4@
JUDGE THEM. SO THIS WAS A BIG
THING FOR OUR END OF THE COURSE
OUTSIDE CHEFS TO COME IN AND 4@ JUDGE THEM. SO THIS WAS A BIG THING FOR OUR END OF THE COURSE@
COMPETITIONAND KAYLEIGH K
KAYLIE 1 0 0 LIKE THE
COMPETITION IS HOW ARE WE
RECREATING THE MEAL THE
WINNING. YES MA'AM. OK. I WANT
YOU TO START COOKING AND WE'RE
GONNA TALK AND TALK ABOUT 4@
CULINARY WHAT WHY DO YOU ENJOY
COOKING SO MUCH. IT'S JUST A
NICE WAY TO GET AWAY FROM ALL
THE SCHOOL STUFF AND JUST 4@COO
IT IN KIND 4@OF A SCAPS
EVERYTHING 4@PASSION. I LOVE
COOKING. SO YOU'VE SAUTEED SOME
SPINACH QASSIM OIL. OKAY. AND
THEN WHAT'S THE NEXT STEP 4@NEX
STEP IS TO PUT THE BAKING IN
THE SPINACH. WILL YOU DO THAT
FOR 4@ABSOLUTELY. NOW WHAT'S TH
END PRODUCT HERE. IT LOOKS LIKE
I SEE SOME CHICKEN AND WE HAVE
THAT FINISHED PRODUCT. OH WELL
WE GUY HYDRA 4@LIKE CHRIS BURNS
ON TOTLA CINNAMON BELGIAN
WAFFLES WITH SAUTEED SPINACH
KAINE BACON. OH GOODNESS. HEY
NOW THAT'S THESE ON SO THEY
CAME UP WITH THIS DISH. THE
ONLY THING I PROVIDED 4@FOR THE
WAS THE CHICKEN THEY HAD TO
HAVE A STARCH AND A VEGETABLE 4@
SO HER AND A FELLOW SPRINKLE ON
NELLE PREPARED AND CAME UP WITH
THIS 4@MANY OF THEM SAY THAT'S
AWESOME. NOW HOW MANY STUDENTS
COMPETED 4@TOIL. OH MY GOD. AND
WE HAD SIX DISHES AFC SO KAYLIE
THAT'S A TREMENDOUS HONOR. YES.
I WOULDN'T A4@SK IT IN HERE AND
YOU CAN COME BACK ON THE SIDE
OF AND WE HAVE CHICKEN AND SHE
MADE THIS HOMEMA4@DE SAUCE. YOU
WANT TO TELL THEM WHAT'S IN THE
SAYYOUR. WHAT'S IN YOUR
THOUGHTS. WELL WE HAVE TO PUT
LAY SAUC4@E WHITE VINEGAR HOT
SAUCE KETCHUP 4@HONEY LOTS AND
LOTS OF HONEY. AND PEOPLE JUST
WANT TO POUR THAT ON THE
CHICKEN. JOHNSON WE'LL TOSS
THAT AWESOME MAURER SWEET AND
TANGY IS THAT THE FLAVOR 4@
MONING. WONDERFUL. ALL RIGHT 4@
SAM TALK ABOUT WHY YOU 4@
SUPPORTED THAT THE CULINARY
PROGRAM FOR YOUNG HEALTHY.
SAM'S CLUB 4@SUPPORTS ALL OF OU
LOCAL SCHOOLS AND JOSLYN WON
THIS YEAR. OUR GRANT FOR HER
SCHOOL FOR 4@NORTH CITY HIGH
SCHOOL. ANY SCHOOL CAN APPLY
ANY 4@THERE'S A LOT OF QUALIFYI
NONPROFITS AND TH4@ANKS TO THE
CAN ALSO QUALIFY FOR THE GRANT.
BUT IT'S SOMETHING THAT SAM'S
PROUD OF AND WE DO IT ANNU4@ALL
JUST FINE ON THE WEB PEOPLE WE
LIKE TO APPLY FOR THE GRANTS
AND SOME OF THUMBSUCKING JUST
TO PAY DOWN. SO WE DID. WE'VE
TOSSED THE CHICKEN HERE AND
THAT'S 4@SECRET SAUCE. YEP AND
THE SPINACH IS ALMOST DONE. OK
AWESOME 4@SCHIELE POP IT OFF OF
PIECE OF CHICKEN AND GOT THE
SPINACH SO 4@YOU JUST PLAY IT.
THIS IS WHY YOU'RE HERE? YEP?
SO TALK ABOUT DID YOU WHILE 4@4
JUDGES WHAT WAS THEIR REACTION
WHEN THEY SAW YOUR DISH. YES.
THEY SAID THEY HAD A LOT OF 4@
GOOD FLAVORS THAT COMBINED WITH
IT ALL LIKE THE CHIPOTLE A
CHICKEN WENT WELL WITH THE
INMAN BELGIUM WAFFLE. SO I'M
TAKING MYNATT AT ALL EACH
OTHER. AND HOW OFTEN DOES YOUR
CULINARY CLASSMATE 4@OH EVERY
DAY. I HAVE TWO BEGINNING
CLASSES 4@WITH 25 STUDENTS IN
EACH CLASS. SO WE'RE TRYING TO
BUILD UP THE PROGRAM. SHE WAS
IN OUR CULINARY ARTS THREE
CLASS 4@THIS SEMESTER. WE DON'T
HAVE THEM. SO NEXT SEMESTER 4@
I'LL BE ABLE TO HAVE MORE
STUDENTS SOMONE CULINARY ARTS 1
TWO 4@AND THREE AND HOPEFULLY
THEY'LL CONTINUE ON AT
UNIVERSITY 4@TENNESSEEE PILL A
SIPPY IN AWESOME. YOU'RE VERY
TALENTED KAYLIE. BEST OF LUCK
TO YOU. THANKS FOR SHARING YOUR
WINNING DISH WAS WITH US.
THANKS FOR