Master Cooks Corps (2)

88888

have to take matters into our own hands, not only by advocating for a

We

diet for everyone - and that's the hard part - but by improving our own.

better

that happens to be quite easy. Less meat, less junk, more plants. It's a

And

formula - eat food. Eat real food. We can continue to enjoy our food,

simple

we continue to eat well, and we can eat even better. We can continue

and

search for the ingredients we love, and we can continue to spin yarns

the

our favorite meals. We'll reduce not only calories but our carbon

about

We can make food more important, not less, and save ourselves by

footprint.

MASTER

COOKS CORPS

Community - Based Culinary Eduction

A

Intervention

A SOLUTION

TO INCREASE LEADERSHIP

IN COOKING, NUTRITION, & WELLNESS EDUCATION!

doing so. We have to choose that path.” – Mark Bittman


to cook elevated humans from lone animals into increasingly intelligent, civilized

Learning

and though we spend scant time doing real cooking, we’ve become obsessed with

groups,

arts and wellness are the viability needed to make a difference in our nation's health. With

Culinary

of obesity rising, the top causes of American deaths are related to poor diet. The nation needs

rates

culinary education as a nutrition intervention that stretches across many of the barriers

interactive

prevent healthy eating practices. However, making nutrition principles and healthy cooking

that

accessible is useless without also making them applicable. Therefore, hands-on culinary

easily

outreach programs focused on producing sustainable healthy eating behavior through

nutrition

confidence and nutrition empowerment is a successful approach to begin the restoration of

culinary

country's state of well-being across a variety of areas. Empowering community cooks to share

our

knowledge with their neighbors creates a promising set of tools to promote positive changes in

their

preferences, attitudes, and behaviors of individuals around health, wellness,

food-related

Cooks Corps is a train the trainer program designed by Nadine Nelson and a service of

Master

Local Gourmet. For more information, please contact 917- 719-6859 or

Global

MASTER COOKS CORPS

watching people cook--a paradox that points to longing for a lost experience. - Michael Pollan

community, healthy food choices, and cooking.

nadine.nelson@gmail.com and globallocalgourmet.com


one believe that if you give people a thorough

For

of what confronts them and the basic causes

understanding

produce it, they'll create their own program, and when

that

people create a program, you get action. ~ Malcolm X

the

Cooks Corps is a volunteer community – based cooking training

Master

program comprised of the most passionate adult and youth

service

which draw from the diversity of the neighborhoods in which they

chefs

because they are the citizens of those communities. Master Cooks

serve

is active on the front lines of a critical nationwide effort

Corps

address our country's relationship with healthy food, wellness,

to

and using food as a communal building asset. Partnering and

cooking,

with food justice, culinary education, scholastic, medical,

collaborating

helping organizations to stir up solutions to the nation's food issues

and

cooking itself well, makes this work even more enriching and far

while

Master Cooks Corps seeks to create communities of wellness

reaching.

increasing knowledge of, engagement with, and access to healthy

by

to fulfill the overwhelming requests for cooking education,

Created

Cooks Corps is a scalable solution to the national obesity,

Master

and preventative disease epidemic. In America where wealth

diabetes,

compound widening health gaps, citizens are at an elevated

disparities

for chronic diseases and many negative health outcomes when

risk

to other nations. Master Cooks Corps addresses the root

compared

of both: lack of culinary education, tools for supporting wellness

cause

change, access and knowledge on how to purchase healthy

lifestyle

Master Cooks Corps curriculum is

The

on Mark Bittman’s essay

based

Fry, Boil: Eating for One or 6

“Chop,

Billion”.

Cooks Corps members are

Master

to facilitate teaching

trained

healthy, culturally relevant

about

and how to make wholesome

food,

accessible to everyone that

food

easy to make yet can be prepared

is

a limited budget. They learn to

on

participants where they are at

meet

terms of their food preferences,

in

knowledge, and resources

skills,

in the communities in which

available

live and serve.

they

Heritage Diet Pyramids

Oldways

Mediterranean, Latin,

(Vegetarian,

and Asian) and pedagogical

African,

that support culturally

practices

sustainable, popular

relevant,

and experiential teaching

education

support the curriculum and

also

a culinary pedagogical tool

create

in which to draw from later for

kit

Cooks Corps Members who

Master

students from a variety of

teach

in an array of

demographics

MASTER COOKS CORPS

food.

food within one's budget.

settings.


age of Nutritionism has come)…which implies the

(The

for a priesthood. For to enter the world where your

need

salvation depends on unseen nutrients, you need

dietary

of expert help. - Michael Pollan

plenty

is mounting evidence to link the trend of unhealthy dietary

There

with the lack of cooking at home and nutrition education.

habits

with a greater understanding of nutrition naturally eat a

People

mix of vegetables than people with less cooking knowledge

healthier

confidence. Many Americans simply lack the know on how to

and

and prepare foods for wholesome meals. In a study of

purchase

prevention and health promotion, nutrition education

obesity

a much greater emphasis when compared to physical

received

or media education in obesity prevention. Some research

activity

cooking skills are declining, thus compromising the public's

suggests

to prepare nutritionally sound meals. Now more than ever,

ability

crave a better grasp of what wellness really looks, tastes,

Americans

feels like. Moreover, individuals who report being more involved

and

food purchases and preparation or who cook more often, are

in

likely to meet healthy dietary guidelines. With all sorts of

more

for maintaining a nutritious and fit lifestyle, such as

obstacles

of dining out, insufficient time or money, taste leanings,

frequency

and lack of nutrition expertise and skills, designers of

stress,

cooking education programs must expand their scope of

successful

nutrition education and wellness in a nimble,

implementing

WHY IS CULINARY

EDUCATION IMPORTANT?

Cooking is an art and

patience a virtue...

Careful shopping, fresh

ingredients, and an

unhurried approach are

nearly all you need.

There is one more thing

- love. Love for food and

love for those you invite

to your table. With a

combination of these

things you can be an

artist - not perhaps in

the representational

style of a Dutch master,

but rather more like

Gauguin, the naïve, or

Van Gogh, the

impressionist. Plates or

pictures of sunshine

taste of happiness and

love." – Keith Floyd in A

Feast of Floyd

effortless, affordable, and convenient manner.


Each class is structured to encourage several outcomes, in the form of both


concepts and interactive cooking-related skills and knowledge

theoretical

Learn to teach delicious, balanced, and easy-to-prepare whole-food, plant-


meals sourced locally with cultural humility

based

Understand the influence of dietary patterns on health and illness, and the


denominators of good health around the world and what has proven to

common

effective

be

Gain practical tips, customized tools, and menu plans to fit a variety of dietary


and cultures

lifestyles

Discover new food preparation skills and cooking techniques that draw out


properties and the most flavorful qualities of foods, herbs, and spices

healing

from around the world

inspired

Learn how to teach creativity and flexibility in food preparation


Learn how to teach basic cooking techniques including the preparation of grains,


the end of this course students will have considered a wide range of ideas

By

to food, allowing them to teach others how to:

pertaining

Understand the life cycle of food, from farm to fork


Understand the link between diet and health:how do our dietary decisions affect


bodies? our

Understand how to facilitate discussions and activities around the intersections


the social/cultural/political/economic/environmental importance of

between

Consequently, how do communities celebrate organize/make a living,

food?

of free, health-promoting, quick-and-easy recipes

•Hundreds

materials, handouts, and worksheets

•Course

TO GLOBAL

INDIVIDUAL

SYSTEMS

FOOD

Goals

Cooks Corps is a Train-the-trainer

Master

to prepare instructors to present

program

effectively, respond to

information

questions and lead activities

participant

reinforce learning around teaching

that

process of cooking, wellness, and

the

empowerment. Master Cooks Corp

health

are equipped to direct

members

to supplementary resources

participants

reference materials. Instructors learn

and

lead discussions, listen effectively, make

to

observations and help

accurate

to link their cooking goals with

participants

instruction. New instructors get

customized

watch an experienced instructor teach,

to

the exercises themselves and

complete

practice teaching segments to other

then

Activities

train-the-trainer workshops, the

During

learn to apply adult learning

participants

principles. Additionally, activities

theory

instructors to build relationships

prepare

participants. For example, the

with

in a train-the-trainer workshop

facilitator

an ice-breaker welcome activity

conducts

show participants how to get people to

to

themselves. Each participant

introduce

to say his name, his expectations

stands

his current expertise level with the

and

Practice

instructors receive coaching

Inexperienced

mentoring from experienced teachers

and

facilitators. The seasoned personnel

and

the less experienced in developing

guide

skills and knowledge they need to

the

the course themselves. For

deliver

they provide tips and techniques

example,

observing a new instructor teach

by

segments and then offer

program

feedback. Additionally, an

constructive

instructor might produce

experienced

and video recordings

audio

themselves teaching the sessions. These

of

may also help new instructors

recordings

to use presentation

learn

kitchen tools and other

equipment,

associated with running a cooking

logistics

or experiential culinary instruction

demo

or workshop.

activity

MASTER COOKS CORPS

TRAINING OBJECTIVES

WHY IT WORKS

COURSE HIGHLIGHTS

participants.

fruits, vegetables, and proteins and where to buy them inexpensively in your area

TRAINING LEARNING OUTCOMES

topics.

nourish themselves around food?

CULINARY EDUCATION RESOURCE ACCESS

•Ongoing support network and online community

DIAGRAM OF FOOD


notion of culturally responsive

The

is premised on the idea that

education

is central to student learning.

culture

to Gloria Ladson−Billings, " It is

According

approach that empowers students

an

socially, emotionally,

intellectually,

and politically by using cultural

artistcally,

to impart knowledge,

referents

and attitudes." The use of cultural

skills

in teaching bridges and explains

referents

mainstream culture, while valuing and

the

the students' own cultures. If

recognizing

want to create change in behavior,

we

someone's cultural ties to

understanding

is important. In teaching cooking and

food

it is imporatant to look at culture

wellness

a variety of perspectives that impact

in

decisions and how to approach

food

instruction to impact the students

culinary

are teaching .

you

instruction is more than just a

Culinary

or basic cooking technique, with a

recipe

philosophy that is based on the

teaching

benefits of cooking as a

educational

to teach many themes and

catalyst

beyond food. Cooking is a

concepts

dimensional learning possibility

multi

opportunity. Food education is

and

to inspire people to learn and

designed

themselves creatively in the kitchen

express

and the kitchen at home, while

classroom

traditional learning disciplines.

reinforcing

this in mind, classes incorporate a

With

range of subjects: history, geography,

wide

reading, social studies, nutrition,

math,

science, foreign

wellness,

culture, and art all find a place

language,

the kitchen.

in

culinary nutrition outreach

Hands-on

focused on producing

programs

healthy eating behavior

sustainable

culinary confidence and

through

alertness are a successful

nutrition

to begin the restoration of our

approach

health. Experiential education is

nation's

philosophy that informs many

a

in which educators

methodologies

engage with learners in

purposefully

experience and focused

direct

in order to increase

reflection

develop skills, clarify values,

knowledge,

develop people's capacity to

and

to their communities.

contribute

and all that is related to food

Cooking

gardening are inherently hands - on

like

on observation and experience.

based

1

CULTURALLY RELEVANT

CULINARY INSTURCTION

THE PEDAGOGY OF

COOKING

2 3

EXPERIENTIAL

TEACHING

ART OF TEACHING COOKING

WORDS OF WISDOM

One of the greatest pleasures of my life

has been that I have never stopped learning

about Good Cooking and Good Food. - Edna

Lewis

Cooking is an art, but all art requires

knowing something about the techniques and

materials. – Nathan Myhrvold

Cooking demands attention, patience, and

above all, a respect for the gifts of the

earth. It is a form of worship, a way of

giving thanks. – Judith B. Jones

Cooking is an observation-based process that

you can’t do if you’re so completely focused

on a recipe. – Alton Brown

This is my advice to people: Learn how to

cook, try new recipes, learn from your

mistakes, be fearless, and above all have fun.

-Julia Child

You cannot get an influence from the cuisine of a

country if you don’t understand it. You’ve got to

study it. – Chef Ferran Adria


of the traditional framework of

Instead

hosting expensive third-party

organizations

to conduct workshops, Master Cooks

providers

trains local leaders to deliver an

Corps

hands-on curriculum in their schools,

interactive

churches or community centers through

camps,

lens of unique food culture. Cooking

the

are effective at improving food-related

programs

attitudes, and behaviors among

preferences,

and adults, when people understand

adolescents

programs are starting to link

Innovative

medicine, healthcare and healthy

preventative

along with culinary education. Health

eating

who are trained to empower their

professionals

by knowing how to talk to them about

patients

nutritional health and ways to improve it

their

diet can give patients practical advice

through

recipes—to help meet diet and nutrition

—even

rather than relying solely on clinical

goals,

(or, most commonly, little nutrition

knowledge

can produce classes exponentially by

You

your in house talent. By training

training

leaders to deliver the

organizations’

you build capacity within

curriculum,

that are already reaching

organizations

communities and add value to the

vulnerable

work already being done

comprehensive

minimal resources. This sustainable

requiring

targets and collaborates with

approach

that want health education but

organizations

have the resources to hire outside

don’t

to come in and lead continual

trainers

faith communities, hospitals, and

Schools,

can be instrumental in growing

organizations

food and educating people about

fresh

food. - Bryant Terry

sustainable

COOKING TEACHERS,

NUTRITIONISTS, WELLNESS

FACILITATORS, DIETITIANS

MASTER COOKS CORPS TRAINING IS

GOOD FOR COOKING UP WELLNESS

AND FOOD JUSTICE:

where their students are coming from.

DOCTORS, NURSES, & HEALTH

CARE PROFESSIONALS


knowledge at all).

HELPING PROFESSIONALS,

COMMUNITY LEADERS,

PARENTS

programming.


is killing us. We need a revolution. Cooking

Convenience

food is a revolutionary act. — Dr. Mark Hyman, NY

real

bestselling author, family physician, and international

Times

in the field of Functional Medicine.

leader

The simple but profound way in which such valuable information

-

presented.

was

I liked learning about different cultures through food.

-

The overall integration of cooking, community, and life.

-

I loved learning about the Oldways Pyramids. This was

-

new to me. And although I am a seasoned cook, and

completely

hundreds of seasonings, I was not familiar with the cultural

have

profiles.

food

I learned how to incorporate misc. veggies into basic ingredients

-

were tasteful and time conscious!

that

Using limited ingredients

-

The improvisational element of the cooking portion and

-

with technical errors!

troubleshooting

Being spontaneous and flexible.

-

Experiential aspect of the program; compilation of easy tips and

-

and flavor combinations.

strategies

The different heritage diets and flavor profiles. Being judgment

-

about people’s cultures. Offering solutions as options. Being

free

mindful of others’ cooking limitations.

really

Learning how much is possible to accomplish with limited

-

reserves -- learning to “make it work!”

cooking

Working, collaborating in groups with others that all have various

-

strengths.

Interchangeable ingredients across cultures.

-

chance to cook with others creatively to cook with existing

-The

ingredients!

Bridging the cultural gap between people and food.

-

Teachers modeling teaching and getting to critique and roleplay

-

WHAT WAS THE MOST

HELPFUL/RELEVANT TO YOU?

ourselves.


Spruill is a Master Cooks Corps success story. She

Serena

to the program as one of those community unsung

came

who had participated in some of the cities

heroes

food justice firsts. She was part of the inaugural

Maverick

of citizens to start the first farmers market in New

group

over 20 years ago. She also was part of the

Haven,

around the first community garden. In 1980 she

organizing

a vegetarian and then vegan after stumbling on

became

vegetarian co-op and thinking it would be good for

the

health. A mother of 5 and a former wife, Serena has

her

an active citizen most of her life. She has not been

been

difficulties, dealing with depression and

without

after her divorce. She has been a client of

schizophrenia

Mental Health and has used food as a tool

Connecticut

help in her healing process. She is now a Peer Support

to

and helps to cook nutritious food for clients in

Specialist

cafeteria to help rid their diet of processed food and

the

meals that are healthy and local. She leads groups

cook

workshop around recipes where clients get a bag of

and

ingredients of what they have cooked in class.

the

came to Master Cooks Corps very unassuming

She

somewhat shy. Her confidence has been

and

as she has gone from assisting classes

transformative

leading them. She just graduated from The Natural

to

Institute studying raw, vegan, and plant-

Gourmet

food preparation. She is a regular on local

based

sharing her passion for food and teaching

television

her vibrant smile. She is ready to take on the

with

world as the leader she has always been. Her

food

is infectious as she spreads her

personality

for healthy eating with the mental health

knowledge

and beyond. We can’t wait to see where

community

culinary journey will take her because she is just

her

She has attributed her courage and

beginning.

to the mentorship, facilitation, and

motivation

of the Master Cooks Corps program.

guidance

like hers, inspire us to continue to coach and

Stories

the next round of community culinary

teach

ready to whip up solutions for overall

instructors

in the spaces they live.

wellness

SERENA'S SUCCESS

STORY


Ingredients

medium carrots

6

small onion

½

large lemon

1

Materials

small bowls • Box grater •

2

board • Measuring cups •

Cutting

spoons • Medium bowl

Measuring

M O R O C C A N C A R R O T

S A L A D

Tablespoons canola oil

3

teaspoon or tablespoon curry powder (to taste)

1

teaspoon salt

½

teaspoon ground black pepper

¼

cup dark or golden raisins (optional)

¼

Directions

1. Rinse and peel carrots and onion.

2. Shred carrots with a grater. Dice onion.

3. Rinse lemon and cut in half. In a small

bowl, squeeze juice. Discard seeds.

4. In a medium bowl, combine carrots and

onions.

5. In a second small bowl, combine oil, curry

powder, salt, pepper, and 2

Tablespoons of the lemon juice. Mix well. Let

marinate 5 minutes.

6. Pour liquid mixture over carrots and

onions. Stir in raisins. Mix well.

Chef’s Notes

• Replace half of the carrot with grated

jicama or apples.

• For best taste, allow flavors to blend before

serving. Let sit 15–20 minutes after

you have mixed in the sauce in step 6.

• Serve as a colorful side dish for fish,

poached chicken, or baked or broiled

chicken legs.

• Layer onto a sandwich with lean turkey and

fresh veggies like cucumber.

By Chef Nadine Nelson for Share Our

Strength's Cooking Matters Cookbook


Education, and other Factors that

Nutrition

Eating Patterns

Influence

practice of cooking was once lauded as the quintessential avenue

The

which to teach students everything from physics and math to

with

and biology, to geography and art. The legacy of war, feminist

chemistry

a burgeoning industrialized food system, and the rise of

backlash,

foods pushed the study of food and cooking out of our

convenience

and our kitchens. Only one-third of the population know how to

schools

and more than half of our food dollars are spent with other people

cook

our meals. The deskilling of our cooks can be tied to the

preparing

in obesity and diet-related disease, a degradation of local food

increase

suspect working conditions for food workers, and

communities,

and its related practices (producing, preparing, etc.) represent so

Eating

more than simply a means to nourish the body. As we have heard

much

“we are what we eat.” What we eat does matter and we need

universally,

take this matter into our own hands by educating people about the

to

of food production in our country. Inspired by the belief in the

reality

of food knowledge and cooking skills, Master Cooks Corps

importance

and pedagogical methodologies was designed with hopes that

curriculum

food education movement will gain traction spread throughout

the

households via institutions like school, church, hospitals, libraries

American

other organizations that can support a Master Cooks Corps cohort

and

we do best is equip schools, health professionals, and other

What

organizations with a set of interactive culinary instruction

community

to meaningfully engage with a variety of constituencies about

strategies

nutrition, and wellness. These pedagogical practices are easy and

food,

to implement while very effective in inspiring enhanced food literacy

fun

with the average person. We want to make healthy, culturally

skills

instruction available for communities to create more sustainable

relevant

"well" environments through interactive culinary education.

and

Cooks Corps is a train the trainer

Master

designed by Nadine Nelson and a

program

of Global Local Gourmet. For more

service

please contact 917- 719-6859 or

information,

and

nadine.nelson@gmail.com

globallocalgourmet.com

EXPANSION OF CULINARY NUTRITION

environmental instability.

and program.

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