Bite of Brainfood Blog

Life Lessons at Brainfood’s Food Jobs Panel

Written by Intern Casey Brand

Last Thursday, Brainfood hosted a Food Jobs panel at our Columbia Heights site. The panel featured five diverse, inspiring professionals from the food world. Their range of passions and skills, from gardening to entrepreneurship,   demonstrated that there are many more options for careers in food than just becoming a chef! We heard from Rachel Couch, a photographer; Cullen Gilchrist, co-owner of Blind Dog Cafe, 2B Studios, and Union Kitchen; Arsha Jones, owner of Capital City Mumbo Sauce;  Kate Lee, Garden Director of DC Greens, and Amanda McClements, a food writer.

MVPs Earn Their Coats!

I never joined a sports team, so I don’t know what it’s like to wear a snazzy new jersey [minus when I was really, really little].  And while I did receive a large, oversized sweatshirt for being a lacrosse manager in high school, it wasn’t quite the same as a shiny new shirt with my last name, or better yet, my nickname on the back with lucky number four underneath.    

I was, however, a girl scout when I was real little.  I wish I could say I did it for reasons other than the cookies.  [Tagalongs anyone?] Though if I had to choose one other part I really did love it was when you performed an act of service in the community and you received a patch. 

I.  loved.  patches.  

Patches meant I was doing something, I was going places, I was making a difference.  It also made my plain, green vest come to life and spark conversation with my fellow scouts.  “Oh, you picked up trash in the park on Earth Day too [while pointing to the embroidered recycle sign on my shoulder]??” 

Around the World!

This week in Kitchen All Stars, we packed our (metaphorical) bags and started a culinary world tour!

 

Over the next few weeks, we’ll be experiencing the cuisines of cultures from all over the globe – all without leaving our kitchens right here in DC. It’s amazing how food can transport us through our senses, and we’re in for quite a journey of cooking and tasting new and unfamiliar foods together. Though we may not be jet-setting or cruising to faraway lands, our students are plenty adventurous. They’ve already tasted lamb for the first time (in Greek tzatziki sliders) and braved the fiery hot Scotch-Bonnet (in a Jamaican rice dish), and they're ready to keep trying new foods!

 

Getting Creative with Auntie Oye!

Written by Intern Jessica Hulse-Dillon

After six months of teaching Brainfood students how to chop, measure, and serve to one another, we decided they were ready for a new challenge: a guest chef!  Last week Auntie Oye came to class to help our students learn how to make West African food. Recipes included Fufu, a smashed plantain dish, Jollof rice, a traditional dish with tomatoes and vegetables, and Egusi stew, with chicken, goat, and smoked fish.

 

Coffee & Youth Development: 4 Lessons from a Starbucks Ad

Here’s the thing -- even the most inspiring job cannot inoculate you against the occasional tough morning.  In Brainfood life, we work with teenagers, food, gardens, and shared kitchens, all of which can be at turns inspiring, unpredictable, and time consuming.  This combination, as any mother, chef, or gardener can tell you, is not necessarily conducive to a good night’s sleep. 

The Workshop Jitters

It was Tuesday at 3:45pm and I waited patiently for students to arrive for program.   Fifteen minutes later, a group of 30 adults greeted me at the door.  

“Hi! We’re here for the pop-tart making class led by Community MVPs!” 

Great!  I thought.  Though, where in the world were my MVPs?  By now it was 4:30pm and program begins at 4:00pm.  

MVPs knew that recipe backwards and forwards and each person had perfected their speaking part to a tee.  And yet now, at 4:45pm, I was standing in front of 30 adults I had never met before, trembling with fear, awkwardly trying to ease their confusion.

All I kept thinking was where are my community MVPs?  

And then my alarm went off.   It was 7:00am – I had dreamt all of this.  I call it the pre-workshop jitters.  

Hello, Brainfood!

Written by Communications Intern Casey Brand 

Hi. My name is Casey and I’m one of Brainfood’s communications interns this semester. I stumbled across Brainfood when I was searching for an internship last October. Brainfood is where my interests intersect; working at Brainfood combines my passion for cooking and communications. Even better, I get to work with high school students, which I absolutely love. On my first day in Brainfood’s Chinatown kitchen, I was nervous, excited and eager. I’ve worked with high school students before, so I had a vague idea of what to expect – but these students surpassed my expectations.

Shout Out to George Washington Carver!

Written by: Chelsea Samms, Community MVPs Intern 

Many of us have grown up on that savory, filling, basic lunch sandwich, called peanut butter and jelly. Whether you preferred chunky peanut butter over smooth, strawberry jelly over grape, or the crust cut off as opposed to on, it was a meal that you could never go wrong with as a child. Even as adults, some still enjoy a good old fashion PB&J sandwich to hold them over throughout the day or as a quick snack before bed.

However, have you ever sat down and wondered where peanut butter came from? Who took the time to experiment with peanuts and come up with all of its versatile uses? He or she must’ve been a genius! 

Spice It Up!

Written by our Columbia Heights Intern Jessica Hulse Dillon 

 

This week in class we focused on spices and herbs!  While we’ve been using them in our recipes all along, we haven’t talked about them specifically.  

New Beginnings

Submitted by Intern Lauryn Woodruff

The fact that it is the end of January gives me a full mix of emotions. While I am sad that the holidays are over, I am excited to be back in class especially after this crazy weather here in the District. I look forward to what the remainder of this year will bring.

 

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