Clean Cuisine, Staff Chef Training

In this Clean cuisine, Staff Training for Williams College in Williamstown, MA, I will travel to their staff kitchen to train their 7 chefs.

In this hands on cooking class, I will teach 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 will include:

• Mediterranean/Italian Tomato Lentil Vegetable Soup or made with other beans cooked from scratch. 
• Quinoa Tabouli 
• Millet Vegetable Pilaf or Millet with Veggies as a Loaf, Balls or Patties (no baking) 
• Miso Vegetable Soup or Stir Fry Vegetable Lo Mein made with Soy Free and Gluten Free Organic Chick Pea Miso and Aduki Bean Miso 

Lesson will include 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.

Photos by Tracey Eller

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