By Joe Burris, The Baltimore Sun
2:18 PM EST, December 16, 2011
Chesapeake High School senior Tylr Scones says he developed an interest in cooking while growing up watching his father, who he said would "go into the kitchen, look at the cabinets and all of a sudden he'd walk out with a gourmet meal."
It's a knack that father has passed down to son, who hosts a weekly culinary segment on the school's Video Production Company's daily live television program, "Good Morning, Chesapeake."
The segment, aptly titled, "Cooking With Scones," runs each Friday and is a brief portion of a television program that is about eight minutes long.
And this month, Scones planned to use his segment for a live holiday cooking demonstration, showing his audience how to prepare — coincidentally — scones.
"I like to cook pretty much anything out there as long as it's new and creative," said Scones, who added that for his television segment he makes preparations beforehand and shows a finished product. He says he will also offer his viewers (the closed-circuit show can be seen only at the school) a brief history of scones, a sweet bread that originated in Scotland and ultimately became popular throughout the United Kingdom. Scones are similar to what Americans refer to as biscuits.
"They started out as oats and were brittle-cooked," said Scones about scones. "The British transformed it to where now we use flour, and we add fruits. Mainly they were used for parties. The traditional cut for them was a triangle, but now you can have any shape you want."
Scones' culinary segment is one of many offerings on "Good Morning, Chesapeake," which Chesapeake High media specialist Geri Cvetic says is one of the few daily live high school television productions in the county. She was hired in the summer of 2000, and back then, she said, the Pasadena school's video production program was virtually nonexistent.
"The school had an enrollment of 2,000 students but only 12 TVs and an antiquated broadcast system," said Cvetic. The school used funds from a grocery receipts program as well as donations from the student government to purchase more than 50 televisions, an updated broadcast system, a video camera, audio mixers and other equipment.
Now, she says, the video program has become a staple for students' creativity. Among the production team's traditions is to produce a program for Family and Friends Night; afterward, their parents take their places on the set.
"Parents grow to appreciate the challenge of live TV," said Cvetic.
"Good Morning, Chesapeake" first aired on Dec. 12, 2002, Cvetic said. The program airs daily at 7:17 a.m. It runs for five minutes each Monday through Thursday, with an eight-minute segment on Fridays. It has two main anchors and in addition to covering topics such as sports and weather, it includes original segments such as "Issues and Insights" and "Things to Think About."
"All scripts are written by students," said Cvetic, who added that Scones approached her about the culinary segment. "He is one of the top students in the [Arundel public schools'] culinary program," Cvetic said.
Scones said he's a fan of such cooking shows as "Top Chef" and "Cake Wars," but draws from his own creativity when preparing meals.
"What I do with my recipes is that I will look at the most basic recipe for what I'm trying to make, and then I'll make my own," Scones said, "and I will add what I want in it and what I think will taste good, and pretty much most of the time I end up doing something that tastes great."
Scones plans to enroll in a culinary school in New York City after graduation, and he hopes to become a chief chef on a cruise ship. Though his live demonstration cannot be viewed beyond the school, he said that he and other members of the production team are making DVD copies of it.
"I'll probably end up keeping the DVD," he said, "and then taking pictures of the whole entire segment and throwing it into my portfolio."
Copyright © 2014, The Baltimore Sun