Youth Chef Academy

Thursday, 19 May 2011 18:15

This week marks the culmination of Fondy’s Youth Chef Academy for participating students at MPS’ Hi-Mount Blvd. Community School. The innovative cooking-based program aims to improve the nutrition, culinary skills and food system competence of Milwaukee's middle school students.

After a four week introduction equipping students with a basic grasp of kitchen tools and whole-plant cooking, students set out on a journey to explore the cuisines of cultures near and far – from Southern America to Southeast Asia. The students’ guide was Lisa Kingery, registered dietitian and Fondy food and nutrition program director, as well as local food leaders – including a chef, grocery store owner, nutritionist, and community activist – whose lessons the students learn through letters written just for them. 

Along the way, these young chefs discovered region-specific ingredients; identified various parts of the plant used in cooking; uncovered the importance of a whole-food, plant-based diet; and tantalized their taste buds with entirely new flavors. Each week, recipes from diverse culinary traditions featured particular parts of the plant – seeds, grains, roots, flowers, and more. Of Latin American dishes highlighting legumes, one student commented, “These recipes are delicious and we never ate foods like this before.” The recipes for the Salsa Fresca and Tex-Mex Corn and Bean Fritters this student enjoyed so much are below - try the tasty, nutritious dish yourself!

Andrea Moosreiner, a Mount Mary College dietetic intern working alongside Kingery, observed the extent to which the students cultivate a culinary sensibility in the program. “It is an absolute pleasure to watch these young adults gain exposure to new ways of thinking about foods and their own diets,” Moosreiner affirmed, “They have taken on the challenge of broadening their horizons and trying new types of cuisines.”

Just like at the dinner table, classroom chatter betrays reactions to the morsels of food (and information) consumed and digested. One of the more talkative students revealed, “My mom made a stir fry and I ate all the vegetables and tried not to eat so much meat. Because I learned that vegetables are what my body needs the most. I’m starting to realize how important vegetables are to me and that they can taste good. This class is turning me into a vegetarian!”

And, though it is doubtful students will come out of the program vegetarians, all will have gained the knowledge and skills to navigate a lifetime of eating healthy, delicious foods.

Ingredients

½ cup stone ground cornmeal
½ cup unbleached white flour
½ t baking powder
½ t salt
1 t chili powder
½ t cumin
1 dash cayenne pepper powder
2 egg yolks
½ cup of milk
1 15 oz can pinto beans, drained and rinsed
1 cup sharp cheddar cheese, grated
2 T cilantro, chopped
2 T chopped green chili
1 small red pepper, diced
2 egg whites
½ cup canola oil
Sour cream
Salsa Fresca (see recipe above)
Chopped cilantro for garnish

Directions

1. In a large bowl, stir the flours, baking powder, salt and spices together and make a well in the center.
2. Put the yolks and milk in the well and beat then stir in the dry ingredients.
3. Fold in the beans, cheese, cilantro, and peppers.
4. In a small separate bowl, beat the egg whites until they become stiff.
5. Fold the egg whites into the mixture.
6. Using a large skillet, pour in the oil and heat over medium heat until the oil becomes hot enough to make a small drop of batter sizzle.
7. Using a tablespoon, drop dollops of the batter in oil; fry on each side about 3 minutes until golden brown. Fry about 4 or 5 at a time. Fritter will have a 1 ½ - 2 inch diameter.
8. Once done, remove from pan and drain on paper bags, newspaper or paper towels.
9. Serve hot with sour cream and Pico de Gallo or salsa.  Garnish with chopped cilantro.