By Emily Ryan, Cooks in Training Instructor
Let’s get going on our guided tour of some of the great things that happened this spring…
Garden Field Trip
Our students gallivanted around Brainfood’s Youth Garden to check out what was growing. They then progressed to Brainfood’s Chinatown kitchen to make fig cake and grill green onion pancakes.
This group of generous guest chefs took time out of their busy schedules to engross Brainfood students with their culinary skills. We are so grateful for their engaging lessons and sharing their many talents!
|Chef Matt Baker made Tuna Poke with our teen chefs. They enjoyed the challenge of growing outside of their comfort zone.||Chefs Matt Adler & Patrick Curran showed us how to make 3 delicious meals, each serving 4 people, for under $10 each!||Cookbook author Domenica Marchetti instructed our students on how to make spaghetti alla chitarra with meatballs.||Brainfood graduate Alex Wash returned to our kitchen 9 years later to teach us 3 vegan recipes from her recently published online cookbook, Cooking on the Vedge!|
We celebrated our Cooks in Training and Community Cooking Coaches in style at Brainfood Graduation on May 3! In addition to our Chefs’ Challenge cooking competition, we hosted friends and family who enjoyed the delicious buffet created by all of our teen chefs.
With gratitude, we said goodbye and see you later to our stellar spring interns over a homemade crepe buffet. Thanks to Emily Murtaugh & Rachel Dean for all their hard work supporting Brainfood programs this semester!
This spring was filled with many special milestones, and we’re grateful to all the people who made this program year so glorious. We can’t wait to see all the places our graduates go!