We celebrated the two-year anniversary of The Breakfast Project’s first pilot class at Harvey Milk this week and made the same recipe we debuted the program with in February of 2018, overnight multi-grain waffles. Each class prepared the yeast batter for the next day’s class and added eggs to the batter made the day before.
Many of our original chefs from that first spring pilot have graduated and gone off to middle school, but there were a handful of students in each of our three classes who have been with Breakfast Around the World since the beginning. It was a special and delicious celebration! We think there should be a make-whipped-cream-by-hand station installed in every classroom as it’s a great way to get some exercise before the start of the school day.
