For generations we’ve heard people grumble about “today’s teens:” nevertheless, a few bad apples could never tarnish the brilliant shine that glistens from the majority of teens who perform good deeds for their communities.
 One such teenager is Onteora High School senior Gemma Scow, who is just 11 days shy of celebrating her 18th birthday. Hudson Valley born and bred, Scow happens to be one of those teens sensitive to the needs of her community and does something about it.

She once aspired to become a professional soccer player, having played the sport for seven years. After suffering knee injuries, however, she traded in her cleats for another passion — cooking. As a matter of fact, Scow said she has been cooking since the age of 4. That’s when she first made her own grilled cheese sandwich.

“I just remembered how to do it from watching,” she said.

Scow was also an assistant teacher for the seventh-grade food prep class during her junior year, saying she liked inspiring students on the joys of cooking.

And, for the past year, Scow has committed herself to a program created by Marge Hodder, the Onteora School District’s 26-year veteran teacher of family and consumer science. Hodder’s independent study program allows students, such as Scow, to cook breads, soups, nutritious desserts and entrees, enabling them to be involved with culinary skills while aiding community needs.

Scow said, “Well, I did it because I’d rather be in a kitchen then in the cafeteria, and preparing food makes me really happy.”

As a reward for her participation, Scow will receive a half credit and a letter grade for each semester she participates, according to Hodder, who has added another student to the community-service program.

Hodder said “service learning projects” are important components of the family and consumer science curriculum, which was formerly known as home economics.

“It gives students an opportunity to learn skills,” Hodder said. “In this case food preparation. It also gives them a chance to see they can make a difference in another person’s life by providing food and nourishment in a fun and productive classroom activity.”

She added, “Gemma is doing this independent study, as she has aspirations to become a chef or a bakery owner. It also provides experience in quantity cooking and seemed like a reasonable outlet for that objective.”

Said Scow, “I want to attend The Culinary Institute of America’s bakery program.”

She indicated she has already applied for the program called “Baking & Pastry Arts.” Graduates of the course earn an Associate in Occupational Studies degree from the 21-month course, which develops competency in several areas, including baking bread, preparing desserts, confections and pastry.

Hodder said she feels students also gain a sense of accomplishment in working together to provide for others.

“I thought this would be a way to provide food for the community and create a learning experience for our students,” she said.

Scow agreed. She said she believes she is helping support her community’s needs with the breads and soups she prepares for the Daily Bread Soup Kitchen in Woodstock, which is the recipient of the independent study’s food donations.

The soup kitchen, which started in 1992 as a mission of Christ’s Lutheran Church — from a suggestion by Family of Woodstock, Inc., has become a true community partnership, according to Victoria Langling, a co-founder, volunteer executive director and volunteer coordinator.

By helping the Soup Kitchen, Scow said she realizes she’s doing more than just improving a skill she intends to make her life’s calling and is aware and happy she is helping people who are economically- strained.

“I feel that these people have had a tough life and can use some good food, and it makes me happy to know I can help,” she said.

Langling explained that Hodder, Scow’s mentor and teacher, has been volunteering over the past decade with the Daily Bread Soup Kitchen and began to encourage her students to participate and donate baked goods. She also said Hodder created this program “to inspire and encourage service while providing a touch of continuing education and job training.”

“This is the first step in Gemma continuing her education and working towards a culinary career. If, along the way, we can inspire empathy and a commitment to helping others, what more can we ask?” Langling said.

Hodder and Scow are quite proud of the variety of foods prepared in the study program. Part of the learning process is to incorporate nutritious food into the diet for soup kitchen regulars. Recipes with fruits and vegetables and the utilization of ingredients with a lower fat content are selected for a healthier, more nourishing menu.

So does Scow have a favorite soup that she creates?

“My favorite soup is chicken corn chowder,” she replied.

In addition, Scow’s desire for a future in the culinary field has also been enhanced by acquiring experience in food presentation and how to display her gastronomic expertise in a most appetizing way. This independent study continually challenges Scow to broaden her expertise with the selection of recipes that are both at, and above her skill levels.

Not confined to only soup prepping, Scow also spends much time chopping veggies for dishes such as fresh cucumber salad, cinnamon-apple glazed baby carrots, and both vegetable and chicken lo mein.

It goes without saying the Daily Bread Soup Kitchen, as its name implies, not only serves soups, but also fresh breads. Scow is always ready to “knead” her dough to fulfill the soup kitchen’s “needs.”

In fact, a recipe found Scow last week adding a very popular type artesian bread called ciabatta to her repertoire. She created it with a yeast starter.

And, to round off meals, Scow also prepares one of her favorite food categories — desserts. However, with nutrition in mind, they are low-sugar recipes for sweet treats such as cinnamon pinwheels and cylinder cookies. She also has reduced the fat content on cranberry-orange quick breads by using orange juice and dried cranberries, instead of milk and chocolate.

Even though Scow spends many hours each week preparing for the Daily Bread Soup Kitchen, she said she finds it rewarding to also cook out of the school environment.

“When I get bored at home, cooking or baking something is what I like to do,” she said.

“My boyfriend and I have a deal,” Scow added. “He cooks on the grill, and I cook in the kitchen. He loves my cooking.”

Some favorites?

Hands down, she said, “Oatmeal raisin cookies, pumpkin pies and cranberry pies.” And she’s absolutely dedicated in making her own pie crusts.

“I won’t use those store-bought kinds. The kind I make has to be in the refrigerator for an hour before I use it.”

As for an experimental entree, she mentioned receiving rave reviews from her sister when she first made chicken parmigiana for her mother’s birthday.

“Many times I follow recipes,” Scow said. She added, however, that she really likes to deviate a bit, putting in a bit of her own touch to the dishes by using different herbs.

“Using herbs can really spice up and change a dish.”

Speaking of spice, Scow recalled last year’s Chili Cook-Off at the school that she and three fellow students won.

“My group made a vegetarian chili, and I knew not to just follow a recipe,” she said. “I went into the cabinet and got out the right spices to make it really hot and spicy.”

In combining her passion for cooking with a dedication to help her community, Scow said, “Volunteering is a great experience, and it makes you feel like a better person.”