The challenge of cooking a meal and dessert in our after school time frame was easily solved by dividing our Urban Promise junior chefs into teams: Sauce, Chicken and Veggies, and Carrot Cake. We got down to business chopping the vegetables including onions and red peppers we added for color and flavor, trimming the chicken of any fat and cutting it into strips, and grating lots and lots of carrots. We rotated the teams every 20 minutes and everyone had the chance to staff the stir fry pan. "This is starting to smell really good!" said A'layvia Green, prompting a discussion on everyone's favorite Chinese takeout meal.