Eco-Chefs Kids Culinary Cookbook
My goal was to incorporate vegetables into dishes, begrudgingly against the children’s will, and do whatever I could to take anything we made and turn it into a healthier version WITHOUT compromising the taste. Not to mention, cooking enough food for BOTH classes, on a budget of 20 dollars a week. That’s 10 dollars a class! Too many times to count, the leftovers at the end of the day left the other kids begging for just a taste of what we had. It didn’t matter what it was.
I was constantly taking into consideration what we had on hand, and what we could make with it. A big bag of rice and a lot of leftover flour can stretch a lonnnnng way.
I want to send out a big thank you to the Program Director, Nick Vockerodt, for his support, patience, and enthusiasm involved with the after school-cooking program.
I also owe a large thank you to Apeiron Institute of sustainability and Elisabeth Bux for funding this program and letting it be.
I cannot give thanks without mentioning my colleague “Miss” Nora Hansanugrum. Your help this year has been tremendous and as cliché as it is to say this, I really cannot put into words how much I truly appreciated your help and how great it was to have you in class with us. Thank you.
And lastly, to all the children who were in my class and all the children who were never in my class. It would not have been half as what it was without all of you. You are all such incredibly bright and wonderful people. And although there were some ups and downs along the way I looked forward to that class every week.
Another thanks goes to Dave Rocheleau and Johnson & Wales for all their contributions this year, Kath Connolly, Dolores at the front desk and all involved with the LCCS. It’s been a great ride.
And now… on to what really matters.