On a recent Saturday morning, the stately Anderson Manor mansion in Pittsburgh’s Manchester neighborhood was abuzz with the animated chatter of around 30 kids.
On the ground floor, around a dozen students stood around the kitchen as chef Jolando Hinton gave instructions on how to prepare the day’s culinary masterpiece: chicken alfredo. A week before, the students had prepared loaded potatoes and chili.
“Let me cook!” a student said, grabbing the spatula from Hinton’s hands and taking over the alfredo sauce. Other students were engrossed in their own duties, chopping parsley, or keeping an eye on the chicken.
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