Iron Chef!

The cohort’s last Cooking Matters class tests all their skills in a friendly competition – Iron Chef! The trainees split into teams, create a recipe, and cook it to perfection.

Below are the final entrees lined up.

TXh-gyvi9Ne5QJDsOIbV-tLgb23GjFyC_-TJrlUJJ80Curried cauliflower polenta:

5XQBc-fkp7RjLtgrBEJKhWbv9XmOEYk3GXgCbURpDhcBlack-eyed pea samosa with cucumber yogurt sauce:

v1x8bHVNzT15mktJ_maMz77YYGIKhRRc_NgpYdyR2RwGarlic noodles:

zlFrCmogQc5WwXVpzNX2Iy6UivNoPi7TuX2Z36a7oB0Grilled ratatouille:

F_jWBovSeY8DArPwhCMo3Qwf6R1poIFmHhOhZCMaotQSauteed shrimp with mango sauce:

P76CpR8CThR2oYdcxpaCyhIk_k3AryZ_44bgS2-g8XUVegetarian wheat lasagna: xqy_lxtv-Ts8_sYDT5FyZ8kl-aV8vs5kMt73nPU44fEThe trainees proudly present their dishes.

2J8jx_YYRr1VwtI6JrKchu96odsXLRtMAA_7BaJXO_0At the end, all the trainees received their Cooking Matters certificates of completion. A job well done. Congratulations!



What We Cook Matters

Does boiling vegetables decrease their nutrition content? What vegetables have Vitamin A? How do I cook this funny looking vegetable? Last week our new cohort of Kitchen of Champions trainees learned the answers as they began Cooking Matters with the help of our community partner 18 reasons. 

JTR60DTg8uwJQMgl9mRanmJwNSEw7gjXCdKdsHcEFgw8A1H6NvQTxaxjzqUoHckW4A=w1600Cooking Matters is a national curriculum that teaches the skills, knowledge and confidence to make healthy and affordable meals. The curriculum is implemented with the help of volunteer culinary and nutrition experts, like the crew from 18 Reasons. 18 Reasons is a nonprofit that brings people together to deepen relationships to food and to create a just and sustainable food system.

uN6Jj0kWKdcilR3gTN2MOTzSX3_UW31iM4ftC6-2mCcToDci5ZWrCJzg4ni9OlOLnQ=w1600The crew from 18 Reasons will work with the Cohort several times during the program, so look forward to future posts!

Week 4! Vegetarian Cooking

This week, in addition to their culinary classes with Chef Dorsey and their Professional Development training, the trainees spent a day with the crew from Three Squares, an organization that provides nutrition education and improved access to healthy food in low-income communities.

The Three Squares crew and the KOC cohort cooked a vegetarian meal to celebrate Oakland Veg Week. Cinque and Rodney (pictured below) told me that they enjoyed cooking with vegetables.  They made sauteed artichokes, pesto, and polenta.

A full schedule, but they are still smiling!2013-04-27 01.24.14