Wednesday, 16 March 2011 15:53

Four weeks into Youth Chef Academy, students at MPS' Hi-Mount Blvd. Community School are laying the foundation for a future of healthy cooking and eating. They have learned about kitchen equipment and safety, examined the evolution of the food system over the past 100 years, wrestled with the nutritional and economic implications of processed foods, explored whole-plant cooking, and practiced proper knife-handling technique.

Serina Prusinski, a Mount Mary College Dietetic Intern, worked alongside Fondy’s Food and Nutrition Program Director Lisa Kingery to implement the curriculum. “The smiles and enthusiasm the students expressed is a true indicator of how much they’re enjoying their experience,” Prusinski observed, “They have demonstrated a high degree of eagerness and receptivity to the material.”

Prusinski’s favorite moment came when a group of students sampled the black bean dip they had made from scratch, which involved eating avocado for the first time. Despite the unfamiliar ingredient, it turned out to be their favorite dish of the session. The recipe is provided below so that you may try this simple, wholesome dip yourself.

With the basics under their belts, these young chefs will begin to explore the cuisines of cultures near and far – from Southern American to Southeast Asian – as they hone their culinary technique and taste buds. Be sure to look for lessons and recipes from their gastronomic adventure in the next issue of The Fondy Beet.

BLACK BEAN DIP
Dinner for 2 or Appetizer for 4

Ingredients:
1 15 oz can of black beans
1 cup salsa
1 ripe avocado, mashed or chopped fine
Juice of 1 small lime
2 green onions, chopped (for garnish)

Directions:
Drain and rinse beans in cool water. In a medium bowl, add beans, salsa, avocado, lime and cumin; mix gently. Garnish with chopped green onions.