Now We're Cooking! A Successful Week Two at Brainfood's Summer Institute

From guest blogger Cody Dunitz, Summer Intern...

It’s been a fun and delicious second week here in the Brainfood kitchen!  The blossoming new chefs of the Summer Institute program have been cooking up a storm, making tasty recipes from a zesty Asian Sesame Noodle Salad to quite a yummy Three Apple Crumble.  This week we focused on knife skills, and learned how to dice, slice, mince, julienne, batonette, and brunoise every fruit and vegetable in sight.  


We also had a great time on our Community Service day, where the students got to put their newly learned knife skills to the test by making some wonderful Spinach and Mushroom Lasagna.  We donated the students’ cheesy creations to Thrive, a DC Area organization that works to reduce homelessness through various services, such as providing meals to at risk individuals.  You can check out more about them at:


We are looking forward to another great week next week, where students will get to learn about cross-contamination, with tasty recipes like Mediterranean Millet Burgers and Chicken Spanakopita Meatballs.  We’ll be having so much fun in the kitchen, you’ll want to meat us there!


Cody is a student at UC Berkeley, studying International Health and Development with a focus on Nutrition.  She is very excited to be part of the Brainfood team this Summer!



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