Bite of Brainfood Blog

Brainfood is now on Twitter!

Want to hear more about Brainfood throughout the week? Follow Brainfood on Twitter!

You can find us at: BrainfoodDC. Sign up to follow us today!

Mangia!

From Guest Blogger Natalia Barolin, weekly volunteer at our Columbia Heights site...

As Carina feared in her recent post, the snow this season has been relentless and Brainfood was snowed out through the Valentine’s Day class. With schools closed for Presidents Day we’ll transition back with a short week and I for one am anxious to dig out and dig into class this week.

In the meantime, the Chinatown class was not the only one with a guest chef adventure to reflect on. On the eve of the first of two huge snow storms (given a flurry of nicknames like snowpocalypse or snowmageddon), we had Chef Robert Barolín, from the City Square Café in Old Town Manassas, Virginia teach us how to work with shrimp and introduce an Italian menu of bruschetta, homemade Italian dressing, and Mediterranean shrimp. This was a particularly special day for me because Chef Robert is also my dad and the menu included some of my favorite dishes.

My dad eased right into class with his gregarious personality and charming accent that drew the kids right in. My Dad is from Uruguay where the cuisine is traditionally based on its European roots (ours in Italy), which characterize his cooking.

A few of the students have been to Italy and were excited to learn more about the food and hear about our family background. But despite some familiarity with Italian cuisine, the class was defined by firsts.

Pots, Stock, and 6 Roasting Chickens

 

Chef Kevin demos preparation of mirepoix

With nothing but more snow on the horizon, Brainfood did not meet this Monday or Tuesday.  The plating and presentation workshop has been put on hold, and we’re crossing our fingers and hoping the Valentines Day class doesn’t get snowed out as well.  As we take our brief snow intermission, however, it seems like an appropriate time to recount a recent kitchen adventure from the Chinatown Monday/Wednesday class.  Just before DC got snowed-in, Brainfood students were treated to the return of a much anticipated, seasonal favorite: the guest chef.  

Fishes and More Fishes

From Guest Blogger Stephanie Blyskal, longtime Brainfood volunteer...

What the fish?!?!

We were lucky to have a guest chef for the day: Teddy Folkman, chef at Granville Moore’s on H Street, NE, long-time Brainfood volunteer, Food Network bon vivant and all-around great guy. With Teddy’s enthusiasm, how bad could the 33-pound halibut be? The students had no idea that they were about to confront a giant fish. The reactions ranged from “ew” to “wow”. Chef Teddy explained the different parts of the fish, why it looked the way it did (two eyes on one side of its head) and how to break it down. Two brave souls from class helped out in skinning the halibut.

Brainfood kitchen=completely ordinary & absolutely extraordinary

From Guest Blogger William McKeithen, Brainfood Fall Intern...

I originally came to Brainfood as an intern because I believed in the mission of Brainfood to spread culinary knowledge as a vital skill set for any young teen growing up to be independent. I admit that I imagined some sort of conservatory where everyone showed up in white coats everyday. When I came to the first day of Brainfood, what I realized is that the Brainfood kitchen is for these teens both completely ordinary and absolutely extraordinary. When they come in, they don’t change who they are; their demeanor stay pretty much the same (though sometimes I think the strangeness of the industrial kitchen we work in can have a quieting effect); and they aren’t putting any special hat on that they might feel they need to when sitting in a boxy desk. Yet at the same time, I know from seeing them cook that Brainfood is a unique experience for them and not anything like what they normally get to do.

The other thing that surprised me was the first time we introduced ourselves and what we expected from ourselves throughout the process. There is such a dynamic mix of students who really want to learn to cook, who even think about being a chef, to students who just wanted something to do and have grown into a love of the kitchen and its special formulas and quirks.

How much I have learned since September!

From Guest Blogger Meg Wexler, Brainfood Fall Intern...

It is officially the holiday season, and all of us at Brainfood are busy with preparations for our big Holiday Celebration. Participants are getting ready to show their friends and families how much they have learned, and I think I’m just beginning to realize how much I have learned since September.

As soon as I heard about Brainfood this August, I knew I wanted to be a part of the organization. There was only one small problem – I wasn’t particularly experienced in the kitchen. Still, with a background in youth enrichment and a passion for all things edible, I came to class excited to meet the participants and hone my own skills. In many ways, I think being able to learn knife skills and other techniques alongside the students made it easier for us to connect. I have sought culinary advice from volunteers and students alike!

Learning these skills was surprisingly easy, and I think the students will agree. I have my own hypothesis for why this might be. Brainfood classes are full of mutual respect that comes from every participant’s eagerness to learn. When the students were asked to reflect on their time at Brainfood so far, many of them marveled at how necessary and effective teamwork could be. At Brainfood, no man is left behind – not even the intern who can barely tell when cookies are ready to come out of the oven!

Treats and Tricks at the White House

This past Saturday, "trick or treat" was more than the excited greeting of the costumed and the candy-hungry.  It was also the theme of Brainfood's most recent return to the White House kitchen.  For the three Brainfood grads who braved the misty fall weather to make the early morning trip to 1600 Pennslyvania Avenue, the tricks started almost on arrival.

Instead of entering the southeast gate for our 10 AM appointment, we had to clear the area and wait on the sidewalk while the Secret Service secured the area for the departure of the presidential motorcade.  It was a rare opportunity for us to admire the efficiency and daily diligency of the Secret Service who guarded the presidential departure on foot, bike, and in cars.  But the treat of getting to watch the presidential motorcade pull out forced us to pick up the pace to get through security.

Abracadabra, afterschool!

The best days at Brainfood always involve a little magic.  We’ve just finished the first three weeks of the after school program, and I can proudly assert that magic, yes, magic, is still a powerful, real force in our kitchen.  For all the cynics and arched brow types who may not believe me, who doubt the ability of kitchen magic to hold any sway in the ranks of our plugged in, city-savvy class of millennial teens, I present the following for your consideration...

A Last Look at Summer

The last two weeks have been strictly catch-us-if-you-can at Brainfood.  Classes were finalized on September 16th, the after school program kicked off on September 21st, and we're rolling into a second week of baking already!  We'll have more delicious dispatches from our newly busy Columbia Heights and Chinatown kitchens, but for now, here's along overdue last look at our awesome summer institute courtesy of our summer staff...                                                         

Week 5: Compost and a Competition

                      

Syndicate content