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.
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