Our first session took place in August before the 2012-2013 school year started. We covered a lot of information and broke the training into two days. The first day everyone was surveyed so we could get a better understanding of where everyone is coming from, the demographics of the group, their current skill set, their knowledge of basic nutrition principles, etc. We then covered food Safety, Recipe reading and time management, measurements and food costs, as well as basic knife skills.
On the second day Breana Lai, Chef and Registered dietician covered basic nutrition. Ryan McGuire, Executive Chef for Chapel Hill-Carrboro City Schools covered sustainability. We then broke into groups and cooked a great meal. While we were preparing food in the kitchen Flavor profiles were discussed and Food display and Presentation was demonstrated. We all ate lunch together, critiqued our food and had an exit survey to see what participants thought about the class, what could be improved on for the next class and asked what they would like us to cover or learn about.
Crispy Summer Salad
Orange Honey Mustard Vinaigrette
Brown Rice Hoppin’ John
Pico de Gallo