Chef Staff Training, Cooking Clean Cuisine

Chef Staff Training, Cooking Clean Cuisine

This Spring, I have had the pleasure of training 7 Chefs at Williams College in Clean Cuisine. These chefs were open to expanding their ingredient repertoire and cooking new dishes.

In this Clean Cuisine, Chef Staff Training for Williams College in Williamstown, MA, I traveled to their staff kitchen to train their 7 chefs.

In this hands on cooking class, I taught their Staff Chefs how to mix and match local, organic, seasonal ingredients to make tasty dishes without allergens: wheat, egg, milk, soy, shellfish, fish, tree nuts, peanuts, and sesame.

Menu included:

• Mediterranean Tomato Lentil Vegetable Soup 
• Quinoa Tabouli Salad
• 2 different Miso Vegetable Soups with different vegetables, spices and 2 different sea vegetables (dulse and alaria) , Soy Free and Gluten Free Organic Chick Pea Miso and Aduki Bean Miso 
• 2 different Gluten Free Stir Fry Vegetable Lo Mein dishes made with Soy Free and Gluten Free Organic Chick Pea Miso and Aduki Bean Miso 

Lesson included tips on sustainable cooking:

• Changing vegetables with the seasons
• Saving water
• Saving energy while cooking

This sustainable cooking program will enhance their Clean Cuisine Program.

Photo of Quinoa Tabouli Salad by Tracey Eller

Hey, if you are in the Amherst, MA area, and need a personal chef for that special occasion or need delicious food as medicine, please contact me.

And if you are looking for hands on organic farm to table cooking classes for your health and vitality, please contact me.

Want a Gourmet Getaway Retreat immersed in nature, that incorporates a nourishing environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes.

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