Cooking Matters at Beers Elementry
As Chef Owner of Cuisine 1017 LLC its important to me to maintain a continuing effort to uplift the community that has supported me over the years. I am volunteering as a Culinary Instructor for the Capital Area Food Bank's Cooking Matters series. Cooking Matters helps families cook and shop for healthy meals on a budget as a part of the No Kid Hungry Campaign.
As an Executive Chef, one of the most inportant things that we are responsible for in our business is Food Cost. Essentially I am teaching my community how to manage the food cost of their family food budget just as we do in restaurants and hotels alike. For example, we teach the value of buying a whole chicken from the grocery then breaking it down into usable sections versus buying precut chicken breast at higher cost. I teach my students proper knife skills that can be applied when deconstructing a whole chicken. Then I demonstrate how the breast, thighs, legs and wings can be used to create healthy satisfying meals for the family. One cool trick that I like to share is how to use the excess chicken trimmings to make a quick and easy chicken noodle soup or chicken broth. This is really the nuts and bolts of what we do everyday as chefs. We recreate and transform food into many different applications that are delicious as well as cost effective. I am a firm believer that
As an Executive Chef, one of the most inportant things that we are responsible for in our business is Food Cost. Essentially I am teaching my community how to manage the food cost of their family food budget just as we do in restaurants and hotels alike. For example, we teach the value of buying a whole chicken from the grocery then breaking it down into usable sections versus buying precut chicken breast at higher cost. I teach my students proper knife skills that can be applied when deconstructing a whole chicken. Then I demonstrate how the breast, thighs, legs and wings can be used to create healthy satisfying meals for the family. One cool trick that I like to share is how to use the excess chicken trimmings to make a quick and easy chicken noodle soup or chicken broth. This is really the nuts and bolts of what we do everyday as chefs. We recreate and transform food into many different applications that are delicious as well as cost effective. I am a firm believer that TOGETHER WE CAN SOLVE HUNGER!
For more information on Cooking Matters and the No Kid Go Hungry Campaign contact:
DC Capital Area Food Bank
4900 Puerto Rico Ave. NE
Washington, D.C. 20017
202-644-9800 @cookingmatters
Chef Sean | CUISINE 1017 LLC | a private chef co. | #eatingwithchefsean ~ @chefsean1017
Comments
Post a Comment