From Classroom Kitchen to London Table: A Culinary Journey

From Junior High Teacher, Ms. Simms

In our junior high elective program here at Arborland Montessori, curiosity is often the secret ingredient. A few years ago, when I had the opportunity to help shape our curriculum, I decided to offer something close to my heart: culinary classes. I am not a professional chef, just an enthusiastic home cook with a soft spot for a good recipe and a great story. What began as a small experiment has grown into something special. We have, this semester, launched our fourth culinary semester in five years, and the kitchen remains one of the most curiosity-filled classrooms on campus.

Like many modern cooks, my inspiration has evolved. I grew up enjoying classic cooking shows, but in recent years, platforms like YouTube have opened up a world of culinary exploration. One channel in particular, Anti-Chef, captured my attention. Watching the host tackle ambitious recipes with honesty, persistence, and humor reminded me that cooking is as much about learning as it is about results.

In the spring of 2025, one of those videos changed our classroom menu. A dish called “Ruby Chicken,” inspired by the renowned London restaurant Dishoom, became a centerpiece of our semester. The dish was a standout success. It quickly became a student favorite, rivaled only by a rich paneer masala inspired by traditional Indian home cooking. Indian cuisine, with its bold spices and vibrant flavors, became a highlight of the term. Even beyond our class, the excitement spread as we shared leftovers with others on campus. Food, as it turns out, is one of the best ways to build community.

That experience planted a small but persistent seed: someday, I wanted to visit Dishoom myself.

As teachers, we often encourage students to dream big, even when life’s practicalities, like schedules and budgets, suggest otherwise. This March 2026, I had the opportunity to do just that. I traveled to London and made my long-awaited visit to the restaurant that had inspired so much excitement in our classroom.

It did not disappoint.

From the first bite to the last, the meal was everything I had hoped for. We sampled a variety of dishes, each one layered with flavor, yet approachable and deeply satisfying. It was a full-circle moment: a recipe that began as a classroom experiment had led, quite literally, across the world.

Experiences like this remind me why I love teaching. Inspiration flows in unexpected directions, from a video on a screen to a classroom kitchen, and sometimes even across an ocean. As we begin our next culinary semester, I look forward to sharing not just recipes, but stories, with our students. Because sometimes, the journey of learning starts with a single dish… and leads somewhere extraordinary.