Over the past month we welcomed family members of children who are in our Early Childhood Center (ECC) to our kitchen for a three-part healthy cooking workshop series. Our Teaching Kitchen Chef Lynn Loflin and one of our Early Childhood Center cooks, Janet Sanchez, worked with attendees to make a selection of recipes that we serve their children in the classrooms.
In the first class, we cooked granola a variety of ways and frittata. For our second class we made bulgur, roasted butternut squash, black bean and sweet potato chili, and a kale, beet and arugula salad with homemade dressing. Finally, for our third class we made baked fish smothered in a coconut curry sauce with sweet potatoes and sautéed kale.
Teaching Kitchen Chef Lynn Loflin led discussions on nutrition and eating habits. A main point of focus was the importance of introducing healthy new foods into children’s diets from a young age to develop their palates for a love of nutritious food. Our Food Services team laid out samples of recent meals that we have served in our Early Childhood Center for the family members to try.
Workshops like this facilitate open communication between families and staff and provide a valuable understanding of the foods we choose to serve. We hope that the family members in attendance had a great time making some of these recipes at home with their kids.