“How many of you know what this is?” said Chef Woods, the instructor of the Samueli Institute’s Teaching Kitchen program at Joint Base San Antonio, as she held up a bulb of fennel.
A few tentative hands went up and the rest of the room was befuddled. Many of them had just unknowingly devoured a dish of poached tilapia with fennel and white beans. That is, after they had whipped out their iPhones to take photos of the beautiful healthy feast.
Learning about healthy ingredients as well as how to cook them, is part of a multi-faceted approach to lifestyle education that focuses on building culinary, nutrition, exercise and mindfulness skills to increase health, resilience and wellness.
Making Food Approachable
Expert chefs, one military and one civilian, make ingredients and cooking approachable. Participants learn the whys and hows behind previously intimidating cooking techniques like sauté, short-poach and en papillotte; dishes/ingredients like homemade stocks, aoli, court-bouillon and chia seeds; and kitchen tools like fish spatulas, cartouches and immersion blenders. Continue reading “Building Confidence in the Kitchen” »