Culinary And Food Ed Learning- A Deconstructed Approach at OFSHEEA...

It's been a while since I posted- I have been super busy with my cooking programs, new food projects, home renos and oh yeah- I went away for a week with the fam bam (Disney cruise to Nassau, Bahamas, then Disney World in Orlando). Day before heading out to warmer weather, I brought in some colour and sunshine facilitating a food and culinary skills workshop at a food educators' conference I have been excitedly preparing for. 🤗👩‍🍳👨‍🍳🍴🌈🥕🥦🍆🍅

When I was in grades 7 & 8 family studies was mandatory- we learned basic cooking skills, sewing and wood working. Raise your hands if you remember how great these lessons were! In particular, Food Skills which are Life Skills! Across Canada, home economics got cut and the increasingly fast paced lifestyle caved in to the influx of processed food, convenient take out and the microwave. Cooking skills, very sadly fell by the wayside. Food education courses are being taught in high schools- but they are elective. And with the education funding cuts, compulsory classes would be the first to go 😔.

There are some great Home Economics Associations that tirelessly champion real food, food education and getting kids and people in the kitchen to cook by providing resources and tools to members who are food industry leaders, educators, teachers, parents and the community. I was so thrilled to join the Ontario Family Studies Home Economics Educators' Association at their OFSHEEA CONFERENCE 2019 to facilitate a hands-on workshop Food and Culinary Skills: A Deconstructed Approach with Family Studies Educators, sharing a culmination of experiences I have had food educating and cooking with kids of all ages, and youths. And it was a huge success 🤗! 

A huge thank you goes to OFSHEEA's organization committee Nahid Mawji and Mrs. Hucal for capturing and sharing with me many of these great photos to use in my post and social media!

The final spread of four insta-worthy fresh and colourful dishes!

A fun visual and take-home exercise for younger kids to share "what's in their home pantry?"

The Pantry includes spices, condiments, wet and dried packaged goods
that are stored in the cupboards, fridge and freezer. "What's in yours?"

I love seeing people of all ages get hands-on and work those knife skills!

You can cook with the bare bone basics such as a sink and running water, flat surface area and a cutting board & knife. I was inspired to do no-cook recipes while working with refugee youths two summers ago who were living in hotels and had no access to a fridge or stove. I showcased a series of fresh healthy recipes they could do in their hotel room with vegetables and fruits they could eat as a snack, or make and take for on outdoor picnic or BBQ. No-cook recipes are great for young kids at home making it safer without working with heat.

Easy and delicious recipes can be simply made with a cutting board and knife- no heat cooking!

So fresh and aromatic!

Crowd-Pleasing Bruschetta

A Deconstructed Approach encompasses Culinary, Food Education, and Team Work.

Let Kids Lead! Agree on a final dish, break down the recipe to focus on one ingredient each time over the course of the sessions, building up to the culminated constructed final dish. Taste the ingredient. Create a dish. Have a group conversation.

I interweave these elements into each lesson:

Culinary: Fresh produce, local, healthy/ age appropriate learning /integrate multicultural foods and dishes /Choose recipes that lend to customization (DIY spread)

Food Ed: 1. Food history (dish origin, how food is grown or produced, food varieties)
2. Food conversations (family stories- cultural customs / celebrations / experiences)
3. Sensory exploring with our five senses

Team Work: Food etiquette and safety / Hygienic work environment / team work & fairness

Part participants being hands-on- I love showcasing how everything comes together
at my finale demo! Fresh ingredients are great. Together they are magical!

These lovely ladies who teaches Family Studies to high school students prepared four fresh and healthy multicultural dishes as part of my Deconstructed Approach to culinary and food education learning! In under an hour, we made Italian Bruschetta, Caribbean Black Bean Mango and Papaya Salad, Mediterranean Yogurt Herb Dip and Mexican Taco Salad. And a vibrant feast for our eyes and senses they were 🍅🥕🥑🍴🧀🥗 made under one hour!

The culminated constructed dish is the Mexican Taco Salad. We got tomatoes (discussion point on fresh produce) from Italian bruschetta, black beans from the Caribbean salad (discuss pantry) and chives (discuss herbs) from the Mediterranean dip.

Taco Salad (Mexican)
Serves 6 to 8

1/2 head medium romaine lettuce, leaves washed and chopped into bite-size pieces
1 can (540 mL) or 2 cups black beans, drained, rinsed and drained well
4 firm ripe tomatoes, chopped
2 ripe avocados, chopped
2 cups shredded cheese
Salt and ground black pepper, to taste
2 limes, juice of
Handfuls of tortilla chips, crushed
2 green onions or chives, chopped and/or cilantro leaves, coarsely chopped

Lay the lettuce pieces on a platter to cover. In rows, arrange the black beans, tomatoes, avocados and cheese. Season with salt and pepper. Squeeze lime all over. Scatter crushed tortillas and fresh herbs over top to finish. Toss altogether to serve.

Great Add-Ins: Corn niblets, red onions, sour cream, salsa, jalapeno, hot sauce

Caribbean Black Bean Mango and Papaya Salad, Mediterranean Yogurt Herb Dip,
Italian Bruschetta and Mexican Taco Salad

Let's together #feedinggreatfutures 💕🙏 #keepfoodskillsalive 

Thank you to keynote speaker and my pal chef Sang Kim for connecting me to OFSHEEA President Derek Wun and @ofsheea for all the amazing preparations to make it such an enjoyable conference! I heard the participants loved my workshop- they found it most valuable and fitting for this year's food-centric conference. YAY! Hope to be back again! 

OFSHEEA President Derek Wun and Chef Sang Kim

I am so grateful for the wonderful people I have met, partner with and the incredible opportunities I have been given to do my life's passion. Thank you all and to the universe that has been so good to me. 💕🙏 

"We must be the change we wish to see in the world."-- Gandhi

Homestyle Szechuan Shredded Potatoes...

I am thrilled to share that one of my all-time favourite Chinese spicy and sour potato side dishes recipe is up on Produce Made Simple web-site: an educational campaign owned by The Ontario Produce Marketing Association (OPMA). They are a not-for-profit, member-funded organization whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario whom I've partnered with.

This popular Szechuan tender-crisp potato appetizer originates from Qingdao, China. Dried red chilies and Szechuan peppercorns combine for its signature tongue-numbing spicy sensation with lemony overtones in this garlicky savoury tangy dressing. Adjust the level of spiciness, sour and sesame oil to your taste preference. Serve warm or cold.

Check out more about potatoes on Produce Made Simple. In a 2013 study, the majority of respondents said that they do not believe potatoes to be “nutritious”, nor “a good source of energy”! Well... they are naturally fat free, low in calories and gluten- free. A medium sized potato (150 g) is just 110 calories and really helps to satisfy hunger. It even has 3 g of protein! Potatoes are an excellent source of potassium, a good source of vitamin C and a source of fibre and folic acid. So go on... Eat your potatoes 🥔🥔🥔.  #ontariopotatoes  #eatmoreproduce

See the Recipe On Produce Made Simple

Homestyle Szechuan Shredded Potatoes
Serves 6 to 8

4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled

Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Note: Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect and lemony undertone.

Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.

Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.

Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.

Work those knife skills!

Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

This is a nice spicy and sour shredded potato side dish that would complement a Chinese meal.

Full Recipe:

Homestyle Szechuan Shredded Potatoes
Serves 6 to 8

4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled

Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.

Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.

Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.

Celebrating Korean Heritage Week...

How lucky to be wedged between these two master chefs Sang Kim (award-winning writer and owner of Sushi Making For the Soul- Canada's most popular hands-on sushi and gimbap-making workshop) and Oliver Li (helming The Chefs' House (a training restaurant for last year students from GBC's Hospitality and Culinary Arts program)) 🤗 #judges

Did you know October 14th was Korean Heritage Week? I finally have some time to post about this incredible event and all the cooking I've been doing at home and in my cooking program to honour the delicious and healthy flavours Korean cuisine offers.

I was at the 2019 Global Taste of Korea hosted by the Consulate of Korea in Toronto at George Brown College Hospitality and Culinary Arts with their featured kimchi competition where ten chosen culinary students battle it out... which kimchi dish reigns supreme? 

In the honoured presence of Chef Sang Kim and Chef Oliver Li

Yes, there were lots of delish Korean food- appies and a colourful varied buffet, booze, an incredible trance-like dance and drumming performance signifying happy wishes to all, but the cherries on top 🍒 was getting to know my friend Doris who may have been Korean in her past life 😊 and the attendance of my amazing crew of senior learners (Asian cooking program). It was really all about the people and company that evening!

What an incredible display of traditional and modern Korean culture through food like kimchi that is so approachable and accessible to all!

A captivating and entrancing traditional Korean dance to signify good wishes to all!

This troupe was AmaZing!

My seniors cooking program learners looking on.

The displayed competitor dishes!

10 innovative dishes with kimchi at George Brown College Hospitality and Culinary Arts #studentcompetition

Congrats to winner- Citrusy White Kimchi by 3rd semester baking and pastry student @minjeongjuen. From the words of my friend and judge chef Sang Kim, "Min's dish was braised pork belly with three kinds of kimchi: cabbage, cucumber and radish, which never left our minds. None of it contained the ubiquitous fish sauce or shrimp paste, hence the "citrusy" component. Elegant presentation, a deep understanding of the basic building blocks of the three most popular kimchi types, an array of unique contrasting flavours."

Which way with kimchi most resonates with you?

The Winner- Citrusy White Kimchi by 3rd semester baking and pastry student Min!!

Min and Chef Sang Kim. Check out his past Kimjang event.

The prize- a ticket to Korea! Congrats 🎉✈!

The hungry crowd! Couldn't squeeze in to take photos and grab food at the same time lol

My friends and senior learners Malee and Eleanor!

Trying my hands at kimchi making in a previous cooking class at Galleria Supermarket.

Do you know there are 187 kinds of kimchi?

Kimchi is incredibly nutritious- a source of protein, vitamins A and B- and is low in calories. It is also a digestive aid, due to its fibrous texture and lactic acid content. The elaborate Korean way of pickling can be made simpler by preserving vegetables in heavily salted water without seasoning or spices such as fish sauce, fermented red pepper or bean paste. One such pickle is White Cabbage Kimchi (Paek Kimchi). It is made the same as regular whole cabbage kimchi but without the hot red pepper powder, resulting in a pale colour with seasoning toned down providing a more delicate flavour. This kind of kimchi may be a good intro for the curious to the vast world of kimchi.

Beautiful, delicious, refreshing white kimchi without all the fiery spices and funky seasonings! Yummers 🤗👏

Making Whole White Cabbage Kimchi (Paek Kimchi)

According to Chef Sang, kimchi can help make the world a better place! In 2018, he launched the #giftingkimchi campaign, dropping off homemade kimchi to people who are positive forces in the community, and leaving clay pots of kimchi on doorsteps to those who could use it. I had the pleasure to learn his techniques in a kimchi workshop prior to the outdoor hands-on event with over 100 volunteers from the community. Check out the Kimjang event held last year at Galleria Supermarket York Mills.

And then comes the onslaught of Korean cooking that week with my cooking programs 🤗. Popular chap chae's chewy glass sweet potato noodles is one I love to make in all my classes to introduce this healthier tuber noodles which can absorb a lot of flavour. It's signature savoury and sweet taste is made simple with a mixture of soy sauce, sugar, garlic, and sesame oil with your choice of sauteed vegetables, with or without meat. It's one of those dishes that wow, with all the colourful, healthful ingredients and is sure to please at any gathering for a crowd or to tote as a potluck.

Chap Chae

The newcomer mom registrants for my parent engagement culinary program in Thorncliffe Park community. They loved this noodle dish and the kimchi I brought to accompany it.

At Fraser Mustard

Ending Korean Heritage Week strong with two drool brews 🤤...

First, gamjatang 🌶 🐷 a hearty pork bone stew with a complex taste of spicy rich broth made from boiled pork neck bones, veggies, potatoes and spices. This is famous for its hangover cure... maybe that's why these speciality pork bone soup shops are opened 24/7 in Korea as well as in Toronto's Korean towns to cater to the drunken late evenings and early mornings 🍻.

Next, tofu doenjang chigae 🍲- a nutritious traditional stew powerhouse with bean curd and bean paste, plus more beans (seasoned bean sprouts as a side dish (panchan) and spinach), to reap the amazing benefits of eating lots of veggies and high-quality protein, eight essential amino acid-rich tofu.

So Korean food fans, or curious food explorers, to comfort especially amidst this cool fall weather... Are you in camp tofu chigae or gamjatang 🏁?

The making of Gamjatang! Try it with udon noodles 🍜

 Check out my step-by-step recipe to make this popular pork bone soup!

Tofu Doenjang Chigae served with seasoned spinach and beansprouts.

Something fun and tasty... Rabokki (Ramen + Ddukbokki) = RiDiCulouS DeLiCiousNesS 🤪🤪🍜!

Not quite off the Korean cooking bandwagon just yet. To ddukbokki (Spicy Korean rice cakes) aficionados and ramen lovers, there couldn't be a better match made in heaven on earth!

Rabokki

This crew enjoyed it- some preferred the twirly ramen, some the chewy cylinder rice cakes, made both mild and medium hot, it was a new and fun experience for all! Finished with cute Korean red bean walnut cakes 🤗.

The lovely seniors crew I teach for TDSB Learn4Life in Chinatown!

Delicious Korean red bean walnut cakes.

Korean cuisine is vast and glorious! I hope I inspired you to go out there and try to cook something new!

Stay tuned for more Korean cooking up my sleeves- a project is in the works :)