The Home Economics room at Newtown Middle School was a flurry of activity the week of July 20, as 13 preteens baked, blended, and chopped their ways through the cuisines of five countries, under the direction of cooking instructor Sharon Martovich.

Ms Martovich, of Southbury, has been teaching kids’ cooking classes through Newtown Parks and Recreation summer programs for 11 years, she said. Other than one year, when the sessions conflicted with the 12.14 Foundation summer theater productions, she has had a good turnout of youngsters interested in learning about healthy foods and new ways to prepare them.

A certified nutritionist and chef, Ms Martovich said she always tries to use recipes that are healthy options for the class.

“I try to take recipes that kids love, and make them healthier — all in moderation,” she said. “I show them how to use fresh vegetables and herbs, which is more of a life skill. I encourage them to make it healthy and easy, and let the students know that when cooking, they should make it the way they want to eat it. They should please their own palates, making it spicier or less spicy, for instance. Then I hear from parents that the kids have made dinner for the family,” said Ms Martovich.

Describing herself as “a big fan of the food plate [illustrating the USDA five suggested food groups],” Ms Martovich said she gears each day’s recipes to reflect those properties. “But it’s not pushed to a point. It’s more about how delicious a recipe is,” she said.

On Monday, July 20, Ms Martovich introduced her class to recipes from France. On Tuesday, students experimented with recipes from Spain, followed by the foods of China and Italy on Wednesday and Thursday, and culminating with an all-American picnic on Friday.

Students from prior years suggested she teach international cuisine during the week of Park and Recreation classes, and it has proved to be quite popular, Ms Martovich said.

Students got right down to work each morning, donning aprons, washing hands, and listening as Ms Martovich instructed them on the recipes for the day. Tuesday morning, while some students diced and chopped their ways through a Spanish-influenced potato salad, other put the finishing touches to a baked chicken dish. Then all 13 students found a place at three worktables to put together a zesty salsa.

“There are always a lot of things going on,” laughed Ms Martovich.

Along with instructions and a few hands-on demonstrations for the class, Ms Martovich also handed out practical advice. As the group sliced and diced tomatoes, peppers, and onions for the fresh salsa, she reminded them of lessons learned in prior years.

“Do not put jalapeno seeds on your tongue,” she suggested, “or up your nose.”

Several different recipes made up the menu each day, with students working in small groups or individually to complete each one. What could have been chaos was instead a seamless flow from one part of the room to the other, and from one recipe to the next, with each student working at her own pace. Teenaged assistants Natalie Saunder, Tristan Filiato, and Mia Martovich lent a helping hand when advice or assistance was needed.

This year was unusual in one respect, Ms Martovich said.

“Usually, we have a mix of boys and girls. For some reason, though, we have just girls this year,” she said.

Ms Martovich also introduced her class to a new herb each day, handing out tiny plants for the students to pot and take home.

A highlight of each morning’s class was the chance to star on Fresh and Fun’s own version of Food TV. Set up at the front of the classroom, students who wanted to participate demonstrated one of the day’s recipes, directed in a pretend production of a television episode. The demonstration, videotaped by one of Ms Martovich’s older helpers, was then available to be viewed by the class.

“I feel the cooking class gives the kids a sense of self-esteem. If you can cook, it gives you something you can do that not everyone can do. I tell them it’s about sharing an experience with friends and family, and,” said Ms Martovich, “I love feeling like I’m sharing my love of good food with the kids.”