Trainings

All Single Day Trainings touch on these Back to Basic Skills

The classes are hands-on, always whole foods focused, and knife and foundational skills-centric.
Emphasis is always placed on critical culinary skills, and best practices.

  • Processing fruits and vegetables with a knife
  • Salad and Salsas
  • Veggie Roasting
  • Understanding taste physiology
  • Salt’s importance in all cooking and how to use it wisely and effectively in child nutrition environments
  • How to estimate the added sodium per serving when preparing whole foods based dishes
  • Demystifying sodium’s role in cooking
  • How to minimize sodium by using other flavor builders such as acid, sweet, bitter and umami
  • How to season for world flavors
  • Produce seasonality
  • Best practices to for purchasing, receiving and storage of fresh produce

~ Single Day Skills Training ~

A few examples of the single-day classes we’ve taught this year

Creating Fresh and Tasty foods that Kids will Love!

For example:

World Flavors Series

  • The Mediterranean: Horiatiki, Tzatziki and More! How to achieve Maximum Deliciocity, emphasizing Mediterranean Ingredients and Favors
  • Salsa! Five Mexican Style Salsas from One Master Recipe
  • Roasted Vegetables: Delicious & Easy Vegetable Roasting Techniques & Ideas from Down the Street and Around the World

 

Team Builders

Pull the whole crew together for a fun and educational way to build the team! Awesome at start-up or a fun way to get in the team spirit at mid-year.

This class is less about technical skills and more about reaching a tasty goal as a team. The event starts with a lecture time about taste physiology, flavor-building concepts and review the pantry items everyone will have access to. I will count off each person to create randomized teams and its off to the kitchen for a fun “Mystery Basket” cooking experience. Teams will have time to look over a bunch of fresh, whole food ingredients, then the team each convene to determine what dish they will make together. Could be a cold salad, salsa or roasted veggie medley. Each team is required to come up with a fun, kid-enticing name, a menu style description of the dish, a recipe for the dish and be prepared to share out at the end what inspired the dish and how it all came together.

 

~ Two to Three day intensives ~

Build a multi-day series specifically for your team. Lets talk about it!

An example of what this could look like:

Day 1:
Understanding Taste Physiology and Sodium

Our sense of taste affords us the ability to evaluate what we eat and drink. We will discuss the physiology behind taste and explore each of the five taste sensations by tasting and smelling ingredients that are recognized by humans.

Day 2:
Back to Basics Intensive

Your Choice of one of the Back to Basics Intensive Hands-on classes. Dive deeper into areas/skills to level-up the skills of your team. If you don’t see something that meets your needs, we can create a custom program that addresses that need.

Day 3:
The Team Builders Workshop

This class is less about technical skills and more about reaching a tasty goal as a team. The event starts with a lecture time about taste physiology, flavor-building concepts and review the pantry items everyone will have access to.

Reach out

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