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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!

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.

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.

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!

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

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 !

Gourmet dinner in under an hour? Of course, with Chef Alyssa’s quick teaching skills and our young apt

There was a delicious pasta bar. Out of the kindness of her heart, Chef Jillian brought the youth