Kitchen Class Notes

This week in Jeff's Kitchen, we embraced the cold and did a deep dive into the world of soup. Starting off the week learning about the making of Dashi (traditional Japanese broth) for this year's first miso soup, and ending the week using locally grown and donated potatoes for potato leek soup. Our youngest chefs are working on finding their footing in Jeff's kitchen, as we discuss the value of creating, as well as cleaning in the kitchen. You may hear “Where does this go?” or “What is this used for?” as the new chefs navigate one of the kitchens earliest and most important skills: putting away dishes. Our oldest chefs explore the process of Chinese smashed cucumber salad, as we prepare for our special Lunar New Year menu for next week.