This week at the Youth Assistance Coalition San Diego, Chef Jos and Chef Kevin brought Tagliarini Picchi Pacchiu, AKA Tag Pic PAC, AKA Sicilian Pasta! The dish included pasta in a sauce made from fresh produce, along with chicken, cauliflower, Brussels sprouts, and bacon. Many smiles were shared! Thank you Chef Jos and Chef Kevin!
Chef Violette aimed to teach the boys how to make a delicious batch of both chili and cornbread from scratch in under an hour. It took 55 minutes! There was some dicing and chopping of vegetables, searing of meat, seasoning added, then the chili was busy simmering away. Next up a quick cornbread recipe was followed, and while it was baking in the oven, the boys did the final tasting adjustments on the chili. Dinner was promptly served!
We wrapped and we rolled. Chef Kevin brought a plethora of vegetables that the youth quickly chopped, minced, shredded and diced. Chicken was seasoned and cooked, then filled into prepared lettuce cups. Each youth took their turn to roll their own veggie egg rolls, followed by a bath in hot oil. A most delicious class!
#chefangelssd#chefworks #youthassistancecoalition #chefkevin
Chef Lety’s class brought together kids and young adults alike at the San Diego Youth Assistance Coalition! Produce included tomatillos, onions, cilantro, tomatoes, cucumbers, limes, lemons, and peppers. The youth learned the importance of food sourcing as part of food safety, as well as how the acidic citrus fruits cured the fish. Using fresh, local ahi tuna, we create a delicate dish served with homemade tostadas! Thank you chef Lety!
Chef Kevin’s first solo class was a hit! The boys at Varsity House grilled up both chicken and steak skewers, learning how to use the heat to cook their meet to perfection. They prepared a combination of rice and orzo, served with their protein. Thank you Chef Kevin, we can’t wait to have you back!
Sunday’s class brought Promises2Kids to Specialty Produce! Chef Jenn started class by breaking down the components of quiche and the importance behind each step of the cooking process. While the quiches were baking, the group took a tour of museum and store. The museum tour included sampling and stories behind unique produce, while the store portion of the tour brought the youth into the farmer’s market area, also known as Siberia. Each student even got to pick out their own kind of produce to try and take home! We then moved back to the kitchen to enjoy our two varieties of quiche and a colorful shaved vegetable salad with three dressing options. Thank you Chef Jenn for such a memorable class!
#chefangelssd#chefworks #SpecialtyProduce #ChefJenn #Promises2Kids
Chef Ashley filled the San Diego Youth Assistance Coalition with the sizzling sounds and delicious smells of lumpia! After cooking the filling and an expert demonstration, it was time to roll! Everyone was able to follow their self-rolled lumpia through the frying process and enjoy their creation with sweet and sour sauce. Thank you Chef Ashley, lumpia was a hit!
#chefangelssd#chefworks #youthassistancecoalition #chefashley
Today’s class at the Youth Assistance Coalition brought out the creativity of the youth through pancakes! Everyone chose their own mixings, flipped, and enjoyed decorating their treat with fruit, chocolate, and whipped cream. Chef Lesa and Chef Violette laughed along with the youth while guiding them toward golden-brown perfection in their dessert.
#chefangelssd#chefworks #youthassistancecoalition #thehandmadechef
Tonight, we made gumbo at Varsity Team House! Chef Christina guided the boys through the steps of meat/vegetable preparation and cooking, emphasizing the topics of food safety and culinary principles such as rice cooking and rue. The gumbo included chicken, ham, and sausage, as well as vegetables and plenty of spices. We enjoyed dinner with chicken over rice!
A first for tonight’s venue at Youth Assistance Coalition, we served lobster tails! Chef Jos and her assistant Chef Kev, grabbed a few youth from the audience to help them chop and prep, and then continuously stir a couple pots of delicious and creamy risotto. There were scallops, langoustine and crab meat. There were 8 lobster tails up for grabs, and the youth had to answer trivia questions to earn a tail on their plate, that was fun! Risotto was a first for many of the youth, as well as lobster and the other delicious seafood. Thanks Chefs!
