As we close out the final week of Create-a-Cook’s summer program at Haverford College, we couldn’t be more thrilled to share the amazing journey our junior chefs embarked on during "Fields to Fork" week. This week was all about celebrating the vibrant, sustainable flavors that come straight from the earth and into our kitchens.
A Week of Sustainable Culinary Creations
Our "Fields to Fork" week encouraged our young chefs to dive deep into the world of sustainable cooking. With a focus on fresh, whole foods, the juniors explored a variety of ingredients such as herbs, rice, and a colorful array of fruits and vegetables. Each day brought new flavors, new techniques, and a greater understanding of how to create meals that are as good for the environment as they are for our bodies.
Cooking with Chef Carisa
Under the guidance of Chef Carisa, our junior chefs spent the week mastering a selection of mouthwatering dishes that highlighted the week’s theme. Here’s a look at what they created:
Monday: The week kicked off with a comforting Summer Corn and Vegetable Risotto, followed by a sweet treat of Chocolate Zucchini Bread.
Tuesday: Our chefs took on Chicken Milanese, paired with Blueberry Muffins with Streusel for a delightful dessert.
Wednesday: Mid-week, the kitchen was filled with the aroma of Summer Vegetable and Ground Beef Pizza, and the dough for Garden Focaccia was prepared.
Thursday: The Corn and Zucchini Fritters were a hit, and our chefs also decorated and baked their Garden Focaccia.
Friday: To wrap up, the juniors made a classic Quiche Lorraine and finished with delicate Breakfast Puffs.
Beyond the Kitchen: A Journey in Mindful Eating
"Fields to Fork" wasn’t just about cooking; it was about fostering a deeper connection to the food we eat and the environment. Our junior chefs learned the importance of mindful eating, eco-friendly cooking practices, and the joy that comes from creating meals that nourish both the body and the planet.
As we conclude this week and our time at Haverford College, we’re filled with pride for all that our junior chefs have accomplished. Their enthusiasm, creativity, and commitment to sustainable cooking are truly inspiring. We can’t wait to see how they continue to grow in their culinary journeys!
コメント