Hello from the kitchen,
Saturday, February 1st, twelve of us rolled up our sleeves, donned our caps and sharpened our knives, to do the first “Green Aprons” training in the Gateways commercial kitchen. There were all levels of experience, but most importantly, an eagerness to learn.
Chef Diana Hart led basic demos, kitchen safety rules, knife skills, how to best cut and onion and coffee making machine demo. All participated in prepping three giant pots of soup and a big batch of cornbread that we all enjoyed for lunch. We also served the soup at “Soup-er Sunday”. Yes it was way more than a coffee hour with Lisa Hatala’s beautiful sour dough bread and wonderful sweet treats to boot.
Setting up chafing dishes for the soup was a part of the training as well as using the 3-part dishwashing system, that keeps us safe and contaminant free. Helene Ferm demonstrated the lighting of the gas range pilots and using the fan and Ansel fire extinguishing system. Tim Davis and Ken Nemeth filled in with tips , encouragement and delightful stories.
Would you like to become a “Green Apron” trainee? The Sat sessions are the first Sat of the Month and “Soup-er Sunday ” the first Sunday of the month.
We have a training this Saturday at 10am.
Please sign-up as we only take (10) trainees per session.