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Category: Cooking

Cooking

San Diego food truck is cooking with lessons on how to run a business

San Diego is gaining another food truck.

This one will soon be run by high school students, combining cooking with lessons in how to run a business.

Tuesday, the San Diego Unified School District unveiled its state-of-the-art food truck paid for in a partnership with Intuit.

The kitchen on wheels will provide work-based learning for culinary students at Mira Mesa, Hoover, San Diego, Garfield, and Morse high schools.

Oh, I’m very excited,” said Taiga Pangelinan, 17, a senior at Morse High School with a father who is a Pacific Islander and a mother who is Japanese.

“My family loves to cook with Spam, and I love to cook it. On my mom’s side, if I get the chance, I like to make ramen,” he said.

A photographer takes a photo inside the new "Sunset Bites" food truck that will be used by high school culinary students, in San Diego, Calif., Feb.  27, 2024
A photographer takes a photo inside the new “Sunset Bites” food truck that will be used by high school culinary students, in San Diego, Calif., Feb. 27, 2024

More than 300 culinary students attended the ribbon-cutting ceremony, not only to learn more about the district’s college, career, and technical education programs, but also to be inspired by those who have already found success.

Spencer Hunter was a 2009 graduate of San Diego Unified and

Cooking

Curry chicken with escovitch pickle and mofongo recipe

This recipe is a real showcase of the best of Caribbean cooking – spicy chicken curry, tangy escovitch pickle and mashed plantain mofongo.

You will need Andi Oliver’s green seasoning for this recipe.

Ingredients

For the chicken

For the escovitch pickle

For the mofongo

  • 2 tbsp neutral oil, such as rapeseed or sunflower oil, for frying
  • 200g/7oz streaky bacon, thinly sliced
  • 7 unripe green plantains or bananas, peeled and chopped into even-sized chunks
  • 6 garlic cloves, peeled and left whole
  • a handful of pork scratchings
  • 2 tbsp good-quality extra virgin olive oil
  • 1 lime, juice only
  • 4 tbsp caramelised onions
  • 2–3 tbsp chopped fresh flatleaf parsley or coriander, to garnish
  • salt and freshly ground black pepper
Cooking

DVIDS – News – Army/Navy Chefs display cooking chops at annual PA Farm Show

Staff Sgt. BreAuna Delpesche and Navy Culinary Specialist (CS) 3rd Class Chassidy Chisholm faced off for the Army vs. Navy Cook-off event at the 108th Pennsylvania Farm Show Jan. 11.

The cook-off was a close one, the first-ever tie in the competition’s history resulted in a judge’s conference that awarded Army the win due to extra seasoning sprinkled on the dish at the last minute.

“The Army versus Navy cook-off is a great way to showcase the talents and expertise of our joint military team. It was truly a privilege to sit in the audience and watch both competitors, said Naval Supply Systems Command (NAVSUP) Command Master Chief Mark Schlosser.

Each chef and team had only 30 minutes to create an innovative food dish with surprising ingredients from agricultural products grown, produced or processed in Pennsylvania.

CS3 Chisholm was teamed up with two local media personalities, Joe Calhoun and Christine Ferreira from WGAL News Channel 8, to help her make a dish that would stand apart from her competitors.

Both chefs were under pressure as they quickly pulled out different ingredients which included bok choy, carrots, mixed hickory nuts, apple butter, organic plain yogurt, garlic, tomahawk ribeye steak and other

Cooking

Peter Gordon’s Auckland restaurant Homeland to close

Chef Peter Gordon

Peter Gordon has won worldwide fame for his fusion cuisine.
Photo: Supplied

Top New Zealand chef Peter Gordon is closing his Auckland restaurant and cooking school, citing problems renewing the downtown lease.

Gordon sets up Homeland with partner Alastair Carruthers in 2020.

“Homeland’s premises and wider surroundings are being redeveloped and our landlord will not renew our lease. So with great sadness we are retreating,” a statement issued on Monday said.

The dining room would close at the end of April, followed by the cooking school at the end of July.

“In the meantime, we are still open for business,” Homeland’s owners said in the statement.

“Our staff are hugely impacted, and we ask for space while we consult with them and work out what is next for the Homeland project. Homeland’s purposes are not finished. The problem is premises.”

Gordon was based in the United Kingdom for 31 years, establishing The Sugar Club and Providers restaurants and becoming renowned as “the godfather of fusion cooking”.

He had decided in August 2020 to return, but when Covid-19 started shutting down the world, he raced back to New Zealand in March – just before the first lockdown.

Gordon launched Homeland in

Cooking

Ezekiel Elliott reunion, Dalvin Cook both options for Dallas Cowboys at RB

ORLANDO, Fla. — As the Cowboys build their backfield in 2024, the future may include a familiar face.

Ezekiel Elliott and Dalvin Cook are two veteran options who stand to draw strong club consideration as free agency progresses. Elliott spent seven seasons in Dallas from 2016-22. Cook would reunite with Cowboys defensive coordinator Mike Zimmer, his head coach on the Minnesota Vikings from 2017-21.

Team owner Jerry Jones and executive vice president Stephen Jones told The Dallas Morning News this week at the NFL’s annual meeting they could neither confirm nor deny interest in the running backs. While they declined to comment, anyone contemplating the Cowboys’ direction at the position would be wise to monitor the veteran running backs in conjunction with a rookie pick. Several people familiar with the players’ thinking told TheNews the veterans have interest in potentially signing with Dallas.

It appears all but certain Dallas will select a running back next month during the draft’s second or third day, which together span the second to seventh rounds. That rookie would project for rotational touches as part of a larger backfield committee.

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Cooking

Families face-off for Indigenous cooking competition

Calgary Community

Celebrate Indigenous recipes in this friendly chef competition between Indigenous families to showcase their best traditional and cultural food.

A unique food competition between Indigenous families to showcase their best traditional and cultural food.
A unique food competition between Indigenous families to showcase their best traditional and cultural food. (Urban Society of Aboriginal Youth)

Join a cultural food adventure with four families competing to be the best Indigenous cooks in Calgary. It’s all part of the Urban Society of Aboriginal Youth’s New Tribe: Roots to Recipes Cook-off.

On Saturday, March 2, Indigenous chefs will put their culinary skills to the test as they go head-to-head in a show down to showcase their family’s take on traditional cuisine. Come learn about the cultural significance of Indigenous ingredients during this free live in-person event at the Blue Flame Kitchen Cafe.

Claim your free tickets here.

The Family Team

Competing in this special cook-off are four families from Southern Alberta hoping to win the coveted title of Roots to Recipes champion.

Fox Family:

Fry/Kimber Family:

Baker/Morin Family:

USAY celebrates its 2023 Indigenous Changemakers

The Urban Society of Aboriginal Youth (USAY) inducted 10 people from the Indigenous community into their Changemakers ranks

Cooking

A+ Teacher helps students grow love for cooking

BRADENTON, Fla. Jacque Allen has been leading the culinary program at Southeast High School for nine years.

She says she was a professional chef who wanted to change careers before she got into education.

“I thought this would be a good way to give back, help these kids, maybe be a positive influence in their life,” said Allen.


What You Need To Know

  • Jacque Allen has been leading the culinary program at Southeast High School for nine years
  • She’s passing her knowledge to her students and teaching them skills that she hopes will help them for years
  • Do you know an amazing educator? Nominate them to be our next A+ Teacher by filling out the form on the side of this page

She’s passing her knowledge to her students and teaching them skills that she hopes will help them for years to come.

“When they go off to college or when they start to live on their own, you have to know how to cook,” said Allen. “I want them to learn how to eat healthier, (know) how to make stuff.”

Her students are learning everything from sanitation to knife safety. Allen is even teaching them how to run

Cooking

B’s Busy Bakers cooks up something special in Troy

It’s a hands-on lesson in learning for Troy Middle School students.

Every other Friday, you’ll find Kellee Bonenfant’s special needs class rolling their B’s Busy Bakers’ carts through Troy Middle School’s hallways, selling homemade baked goods, coffee and hot cocoa to teachers and staff.

The business puts lessons from their life skills class into real-life practice.

“Our program is called life skills. So we’re teaching our kids life skills, and what it’s going to be like to live on your own, what supplies you have in your kitchen, if you’re hungry and want to make something,” said Bonenfant.

The coffee cart started this year, each student choosing their role in the business.

They learn how to properly measure ingredients, make baked goods, label treat bags. The students prepare carts on Thursdays. Then they hit the hallways, hanging up homemade signs, and setting up a makeshift cash register.

“I’ve definitely seen their confidence grow. So I know that they’re going to be successful out there. I know that they’re going to be able to make change for a dollar or 5,” Bonenfant said.

The class donates its earnings to the Troy community, and to help pay for class field trips.

Looking

Cooking

How to choose the best salt for cooking, according to chefs

“Salt is easily the most important thing chefs keep in the kitchen,” says Robert Hartman, chef de cuisine at Saint Theo’s restaurant in New York City. It helps bring out the natural flavors in food, and was once considered incredibly valuable thousands of years ago. In fact, salt was so treasured that Roman soldiers were often paid in it — the term “salary” is derived from this very practice, says Hartman.

There are many types of salt on the market, and each offers a unique composition, flavor profile and texture that will indicate when and how to use it best, though ultimately, your taste buds are the final decision maker, experts told us. We spoke to chefs to learn more about how to cook and bake with different types of salt, as well as how to identify your favorites and where to buy them.

SKIP AHEAD Table salt | Kosher salt | Sea salt | Maldon salt | Fleur de Sel | Pink Himalayan salt | Smoked salt | Flavored salt | How to properly season with salt

What is salt?

Salt is a crystallized condiment composed of sodium and chloride minerals. It’s a naturally occurring substance that’s either mined

Cooking

Cooking and Eating Together: Key Ingredients for Wellbeing?

A new study from the Ajinomoto Group and Gallup offers good news for people who enjoy cooking and dining frequently with people they know: Both may be good for their wellbeing.

According to the survey, nearly six in 10 people (58%) interviewed across 142 countries in 2022 said the act of cooking brought them joy in the previous seven days. However, men’s and women’s views differ sharply, with roughly three-quarters of women (76%) saying they enjoyed cooking in the past week, compared with 40% of men.

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The recently released Wellbeing Through Cooking: Global Insights Into Cooking Enjoyment and Eating Together report details these findings as well as other key insights, including the positive relationship between cooking enjoyment and higher life evaluations. It also features the first global analysis of whether eating frequently with other people is tied to a higher overall quality of life.

The gap between the joy that men and the joy that women get from cooking further illustrates the fundamentally different relationship they have with cooking. In 2022, the gender disparity in cooking — already sizable — grew for the first time in the five-year trend, as fewer men shared this responsibility with women, according to