'How to Read a Recipe' To Chef's Challenge: A Year at Brainfood

Those of us who are Brainfood program staffers have been navigating some serious empty nest syndrome over the past few weeks. It seems like just yesterday we took our first Costco trip of the year, and now many of our teen participants are studying for final exams, heading off to college orientations, and/or preparing for summer jobs.

The month of May was a whirlwind as one of our afterschool programs, Kitchen All Stars, came to a close for the year with a festive graduation celebration and an abundance of tasty food. After the streamers fell and the last dishes were washed and returned to storage, we found ourselves with quiet kitchens and an opportunity to take a step back and reflect on the year behind us. It’s hard to believe how much our teens have grown, both as individuals and cohorts, since they entered Brainfood’s doors last fall. They have so many accomplishments to be proud of, and we as their instructors are proud to share them with you.

In October we began on our very first day learning how to read a recipe and measure—the perfect preparation to follow through with a Brainfood classic, oatmeal chocolate chip cookies. Throughout the month we learned about batters and doughs, how to make healthy baking substitutions, and then wrapped up with a Pizza Challenge Day.  

November ushered in excitement as students began their introduction to knife skills. After learning to mince, julienne, and chiffonade, our teen participants were ready to master more complex recipes during our vegetarian and vegan unit. We had our first Student Request Day in November, and also set aside a day to bake muffins to donate to a local organization that serves people experiencing homelessness.

In December we learned about whole grains, soups, and holiday foods from various traditions. As our first special event of the year, Holiday Celebration presented an opportunity for participants to share their accomplishments with family and friends over full plates of appetizing fare.

After a brief winter break, January opened with a new skill-building opportunity: participants worked with raw proteins for the first time.  Chicken, beef, and seafood all made appearances as we discussed options for cooking with meat on a budget. We also learned how to make a variety of sauces and experiment with new flavor profiles.

February flew by as we learned the difference between herbs and spices and incorporated a variety of fresh and dried versions in many of our recipes.  We also made homemade, healthier versions of our favorite carryout foods, and learned to make a wide range of salads. 

In March we found satisfying recipes that make use of food scraps and over-ripened fruit in an effort to prevent food waste. Our garden manager, Lyssa, joined All Stars to discuss where our food comes from and the benefits of eating locally. At the end of March participants got creative in making delicious and cost efficient meals to feed a family of 4 during our Grocery Store Challenge Day.

April was a fun and busy month that included discussions about food systems and food justice, hosting a number of Guest Chefs from around the city, and diving into our international foods unit. 

Before we knew it, May arrived and we had just enough time to squeeze in a plating and presentation feature in addition to a garden field trip before graduation rolled around.

Whew. It’s impossible to fully capture 130 hours of kitchen time here, but you get the picture. Our teens have been active participants in an eight month long process of continual growth. And we haven’t even touched on the non-cooking, transferable life skills that they picked up in the kitchen. I’ll save that for another time.

As we Brainfood staffers take this transitional season to reflect on the months behind us, we’re simultaneously gearing up for summer programs that include both new and returning teens—enthusiastic and ready to kick start this exciting process all over again.