Today’s class was all about nutrition and learning about the meal prep business model and how this idea came to fruition for owners Chefs Lesa & Violette. We then gathered all hands to chop and cook ingredients to make custom fajita bowls. Then it was time to eat, and volunteer registered-dietician Rachel checked in on all the attendees to answer their nutrition questions. Everyone left class with a better understanding on how to better nourish their bodies.
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Chef Lety gathered the youth for a hands-on technique class, making fresh tortillas using edible blossoms. While the youth took turns shaping, pressing and cooking their tortillas, Lety regaled them with a history lesson on the culture of her peoples’ food, resonating deeply with some of the youth in attendance.
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Yes, we made Spaghetti & Meatballs, but Chef Sharon made sure to squeeze in as many extra veggies into family dinner as possible. We made a spaghetti sauce from scratch. We shaped fresh meatballs. It all came together plus a crisp side salad. Thanks Chef!
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We returned to the magnificent Olivewood Garden & Learning Center for the intro class for Promises2Kids Women’s Leadership mentoring group. Many fresh herbs and greens were picked for us straight from the garden. We chopped and minced herbs and garlic and shallots. We deveined shrimp, squeezed lots of lemons, washed up the garden greens and made some vinaigrette. Then moved over to the stove top to cook some pasta, sauté our shrimp and make a lemon herb sauce to go over everything. With many lady hands in the kitchen we had lots of fun being lead by Chef Lena into the grand finale of a delicious dinner.
#chefangelssd #chefworks #Olivewood #ChefLena #Promises2Kids
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On Mondays Chef Tony cooks plant-based. And today he taught us how to make the most delicious vegan nachos. The “meat” was a blend of finely chopped walnuts and soyrizo, and some of Chef Tony’s secret spices. The cheese was made with poached cauliflower, butternut squash, carrots, and potato, then puréed with some more secret seasonings to make it taste cheesy. All this was layered with freshly made salsa, pickled onions, and a whole lot more layers of flavor. Enjoyed by all, especially the posse of proudly Venezuelan young sous chefs !
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Gourmet dinner in under an hour? Of course, with Chef Alyssa’s quick teaching skills and our young apt pupil. The sushi rice simmered away, while the veggies for the slaw were sliced, chopped, and dressed. Next came a quick sauce for the salmon that got pan seared and bathed in the marinade. Then dinner was served. Thank you Chef!
#chefangelssd #chefworks #varsityteam #ChefAlyssa
There was a delicious pasta bar. Out of the kindness of her heart, Chef Jillian brought the youth that night’s dinner service, served by our lovely volunteers Kassandra and Jessie. There was 2 kinds of pasta, garlic bread, salad, and 2 kinds of dressing. Yum! And then we had our Chef Angels class, learning all about trifle, and how to build and layer your own, with lots of fresh chopped fruit, of course.
We had such fun making from scratch gooey brownies. The ever so knowledgeable pastry Chef Ashley talked to us about food chemistry and its important role in baking versus cooking. And then to end things on a high note she pulled out her kitchen torch and we got to light it up and toast up all those marshmallows!
Hot weather calls for cold spring rolls. Chef Scott brought the freshest and crunchiest ingredients to teach the youth how easy it is to wrap your own fresh spring rolls at home. He demonstrated a couple different easy to make dipping sauces to spruce up the flavors. New recruit Chef Alyssa joined in the fun and gave Chef Scott an assist.
#chefangelssd#chefworks #youthassistancecoalition #ChefScott
We were fortunate to be welcomed to Catalina Offshore Products seafood wholesaler along with Promises2Kids former foster youth and their mentors for a comprehensive and tasty warehouse tour, followed by a sushi class by master chef Aaron Bishop and his sous chef (and wife!) Antonella. Fishmonger Mario and co-owner Britanny talked about the ins and outs of the local seafood industry, we played with live prawns and abalone, we got a demonstration on how to break down a whole fish, and we tasted some seafood snacks. And then we were given an intro to sushi class by Chef Aaron, and got to practice rolling techniques for California rolls, learning the difference between using real crab meat versus processed krab product. Thank you Chefs and Fishmongers!
#chefangelssd #chefworks #CatalinaOP #ChefAaron #Promises2Kids
