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Trevor has a degree in Physics, is a bit of an inventor, more than just a dabbler in the maker movement, and he takes his tinkerer’s inclinations to the kitchen. “How does?” and “What if?” are part of what makes us human, so they are naturally encouraged in our training program.

Planning, preparing and serving a three-recipe meal to 15 people is no small matter. Jackson admits at one point he was getting nervous, but he tried to treat the process as a “regular day in class”. He definitely had it going on with his mini-meal!

We’re in our final week – final days, really – of the 2016 year at the ������. It’s not exactly like winding down, but more like an all-cylinders-open surge for the finish line.

Alejandro went on a support drop yesterday, and is cooking a big meal tomorrow. Ryan served his mini-meal – fifteen people and French onion soup – while down in the gym another class punched, kicked and potato-tossed each other on their way to earning their orange belts in Karate from Karate Denver. We also delivered holiday cookies and other holiday treats to Littleton police, fire and planning personnel, as well as to the shopping assistants at the Neighborhood Wal-Mart.

“I cook all the time now that I’ve been here as a student,” Chris says in this mini-meal video. He took his first shot at baking a pie – three pies actually, sour cream apple pies. He graduates next week! “Crable” is his CCB nickname.

The kitchens at CCB are just a few steps away from the lobby where Robert mans the front desk and management offices are located. Because our students are constantly cooking up amazing things in the kitchens, the odors filling the lobby area are sometimes maddeningly wonderful. That was certainly the case a few weeks ago when Chris prepared and served his mini-meal for fifteen.

So this is how Tuesday goes at CCB sometimes.

First thing this morning Alie Mays came for our “Birding by Ear” class. Seven of us reviewed recordings of local bird songs, then walked over to Sterne Park, where we heard mallards, doves, goldfinches and of course Canada geese. Today’s mascot was the belted kingfisher, an unexpected find. He just kept calling and calling as he circled over the pond.

In the Senior Resource Room something was happening called sugar scrub. Jenny Callahan led Seniors in making sugar scrub, using sugar (surprise) and oil and scents like lavender and almond. Whatever it is, it sure sounded fun to make, judging by the giggles and cackles.

Hindley didn’t really cook when she first arrived at the Center. She’d never used a hot oven. That’s all changed, as her mini-meal clearly demonstrated:

Hindley loves to cook and entertain, something she learned from positive role models. She gives her thoughts on the negative impact of the #HowEyeSeeIt challenge.

Farhan came to the center from Pakistan because he believed that the confidence and self-reliance in our tag line mean greater independence and opportunity for him. Here he is, a little past the mid-point in his training, making really amazing (and crunchy) samosas for 15 guests, and you can feel his new confidence!

Sometimes we get a chance to measure how far we’ve come in life, in school, in athletics or in a blindness training program. Matt found such a moment in his ������ Management class.as he worked on and ssucessfully cooked and served his mini-meal.