The goals of our guest chef workshops are simple:
- Learn something, cook something & eat something
- Spend time together to build connections & community
Many members of our team spend a large portion of their time leading workshops in schools and for the community, so the opportunity to become a student and a learner is incredibly informative and rejuvenating. As a participant, educators have the opportunity to, not only broaden their knowledge, but identify meaningful moments and approaches that enhance the experience of participants for their own practice.
For our entire staff, these workshops allow a chance for everyone to connect to our mission and colleagues in a meaningful way.
Some of the esteemed chefs who have joined us are Chef Jezabel Careaga of Jezabel’s Café who taught our team how to make empanadas reminiscent of her childhood in Northwest Argentina, and Chef Matt Rodrigue of Fiorella, who shared his knowledge about all things pasta including types of dough, tools, shapes, and using ingredients that are accessible to you geographically, seasonally, and culturally.
Earlier this month, we were thrilled to welcome Chef Nana Araba Wilmot to guide our team through a menu of Jollof Rice, Ghana Salad, and Plantains. We learned so many lessons that day including about Chef Nana’s quest to preserve and celebrate her family’s heritage foods – and the challenge of trying to write down recipes typically passed down with hands-on teaching – and to always double the jollof rice!
Similar to earlier sessions with guest chefs, we learned about Chef Nana’s background and culinary journey, why the dishes she selected for the workshop are important to her, and, of course, asked plenty of questions. Our organizational culture encourages curiosity and continuous learning with the foundational understanding that one can never know everything there is to know about food and cooking.
Our team has been interested in incorporating jollof rice into our curriculum for years—and Chef Nana’s guidance and expertise will make this possible. Learning about foods that are important in the histories, cultures, and families of our chef friends helps us to continue to build cultural understanding and humility, critical traits to have when teaching. Our staff makes an intentional and thoughtful effort towards ensuring that recipes featured in our programs are culturally appropriate and appreciative, and having experts cook with us in the Teaching Kitchen continues to inform that approach.
Welcoming guest chefs into the Teaching Kitchen gives them a break from their kitchens, hopefully adds a dash of inspiration to their work, and provides a unique opportunity to continue to hone their own educator skills with a very receptive bunch. And, importantly, the opportunity to work with each chef to plan the menu and workshop for our team has helped to build deeper connections with individuals who are integral to the food ecosystem in Philadelphia.
Thank you Chefs Nana, Jezabel, and Matt for offering your expertise to the team at Vetri Community Partnership! We feel lucky to be in the orbit of these talented individuals. If you’d like to join us for a cooking class, check out our Classes and Events page to learn more.
