Chef Rebecca

LOVING THIS KITCHEN !!!

Chef Rebecca invited us to her kitchen where she cooks Vegan Puerto Rican dishes. She caters from her space in San Juan – Afrodita Catering.

We started the evening after Bill’s Kitchen by visiting a local farmer’s market where Rebecca shopped for the produce she would be using for the cooking class and dinner we were going to be a part of.

In the end we had an incredible Mojito on Cassava Bread and Baked Batatas (sweet potato). She cooked a pot of a Puerto Rican soup called Sancocho but only used root vegetables (yautia, malanga, chayote, yucca, name), dumplings made from plantains, and lentils. To accompany the soup brown rice was also made. Typically the soup includes a varieties of meats. But because she is vegan, it was made without. The soup was amazing; Hearty and flovorful !!!

THANK YOU REBECCA !!!!!

Responding from Blackberry

Bill’s Kitchen

Bill’s Kitchen was created in 1992. It makes over 3000 frozen meals weekly for residents living with HIV/AIDS. The day focused on troubleshooting a selection of their healthy menu items for efficiency, economy, taste and texture — a recent problem with the kitchen.

We divided into teams of two. Christine gave each team the task of creating a recipe which would be used to either improve or replace a recipe currently used at Bill’s Kitchen. We also tested currently cooked recipes to comment on taste and texture after reheating. The day finished by testing the recipes we had created. The Kitchen Staff and Dieticians were very appreciative of our new recipes and suggestions on how to improve their own.

Workshops in Knife skills, pesto sauce making, thickners, and pasta cooking were also included in the day’s itinerary.

Responding from Blackberry

First day – Bill’s Kitchen

Ready, Set, GO………
Christine, CulinaryCorps Director reviews with the Team the itinerary of the day….. GO TEAM !!!!

Responding from Blackberry