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If you want to acquire knife skills and basic culinary techniques, this is the place to be! We will work through various recipes and culinary techniques that guide you toward becoming competent in the kitchen. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used again as well as explore culinary flavors to share with the entire family.
Week 1 ~ Vegetarian Salad Nicoise
Participants will spend the 1st part of the class learning knife skills. From safety and handling to learning the various nomenclature associated with culinary shapes. Participants will also be introduced to an electric burner and learn to wash, peel, prep, steam and boil vegetables.
Week 2 ~ Thai Green Curry
Continuing to build on basic culinary skills while introducing different ingredients, participants will continue to chop and dice to create a fresh aromatic Vegetarian Thai Green Curry. Learning to make the perfect rice is also a vital part of this presentation.
Week 3 ~ Apple Galette
Just in time for the holidays, our final class will build on all the skills learned as well as introduce a pastry. We will learn a simple and delicious recipe as well as create a custard to top the apple galette.
Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal and Tanzania.
Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.