Last week, foodservice employees from Dorchester’s ABCD Head Start program participated in The John C. Stalker Institute’s Back-to-Basics: Latin American Cuisine—a three-hour, hands-on culinary workshop designed to build confidence, strengthen foundational skills, and introduce fresh global flavors to school menus. Many participants had previously attended JSI trainings led by Chef Instructor Steve Dafonseca, and this session focused on practical techniques for preparing authentic, kid-friendly Latin American-inspired dishes.
The workshop began with a reminder that great cooking starts before the heat is turned on. Participants practiced setting up a complete mise en place—an essential step for efficiency and success in busy school kitchens. With ingredients prepped and organized, even more complex recipes like the Spanish Brown Rice and Peppy Quinoa became manageable for the team to execute in a short period of time.
Because this kitchen serves pre-K students, Chef Steve emphasized building flavor without relying on spicy ingredients. Staff discussed introducing heat gradually as students’ palates develop and explored ways to create balanced, vibrant flavors using fresh ingredients.
A pico de gallo demonstration highlighted how brightness, acidity, and sweetness can elevate a dish while keeping it kid-friendly. Color, the chef noted, is especially important in Latin American cuisine and plays a key role in student appeal.
Throughout the morning, participants prepared fresh fish, stewed beans, fresh salsas, whole grain offerings, and more. The workshop demonstrated how government commodities, such as cooked chicken, can be transformed into flavorful taco fillings, and how beans can serve as a satisfying vegetarian option. Staff were also guided through proper quinoa preparation—a whole grain that becomes simple to execute with the right technique. To support menu flexibility and student choice, Chef Steve shared how these components can be adapted into a “build-your-own” taco or burrito bowl station which could be used for older students. This approach encourages customization and invites students to try new ingredients. By the end of the workshop, participants left with new culinary techniques, a deeper understanding of flavor balance, and fresh ideas for bringing Latin American-inspired dishes to their cafeterias. The hands-on format allowed staff to practice skills, ask questions, taste their creations, and build confidence to bring back to their kitchens. Participants shared how much they enjoyed the experience and the opportunity to showcase their dishes.
If you’re interested in bringing a Back-to-Basics: Latin American Cuisine workshop, or similar, to your school nutrition team, check out the culinary offerings on our Workshops-to-Go page and request one today!
Article submitted by Alexa Gibson, FSU CPD student intern