The John C. Stalker Institute in collaboration with DESE’s Community Nutrition Programs team hosted the Nutrition Bites for Child Care Culinary Workshop: Latin American Cuisine on July 22 at Framingham State University. Led by JSI Chef John and Chef Patty, the interactive, hands-on training brought together childcare food service staff from across Massachusetts to strengthen culinary skills while introducing nutritious, culturally relevant recipes and practical cooking techniques that participants can incorporate into their meal programs.
Culture and Tradition
The chefs led an interactive discussion using a map of Latin America, inviting participants to discuss the diverse Latin American cuisines represented in the childcare programs where they work. The conversation highlighted how culturally relevant meals can introduce children to new flavors while celebrating the backgrounds and traditions of the families they serve.
Culinary Demonstrations with Lasting Impact
Chef John and Chef Patty led engaging culinary demonstrations that introduced practical techniques to improve food preparation in the kitchen. As they prepared fresh salsa and demonstrated preparation techniques for pineapple, tomatoes, green peppers, jalapenos, tomatillos, kiwis, limes, onions, and strawberries, participants learned proper knife skills, the importance of maintaining an organized workspace (mise en place), and strategies for reducing food waste.
Participants also learned practical techniques to improve efficiency in the kitchen, including proper cutting board placement for better ergonomics, using kitchen tongs as a resourceful alternative to a citrus juicer for squeezing fresh limes, and using a bench scraper to quickly transfer chopped ingredients and food scraps from the cutting board. Chef Patty also demonstrated how a strawberry huller can be used on a variety of fruits and vegetables, including strawberries and tomatoes, to reduce waste while creating uniform, visually appealing cuts that cook more evenly.
Hands on Cooking and Collaboration
Participants divided into small groups to prepare the recipes, which are from the Nutrition Bites for Child Care suite of culturally relevant recipes combining fresh vegetables for Fresh Salsa, Crunchy Kale Slaw, and Mexicali Corn; seasoning Blackened White Fish and Taco Pulled Chicken; preparing Spanish Brown Rice, Peppy Quinoa, and Pinto Taco Beans; and mixing sweet and savory for Peach Salsa and Tropical Fruit Salad.
Bringing It Back to the Kitchen
The workshop concluded with a group discussion about how participants could apply the recipes, culinary techniques, and culturally relevant menu ideas in their own childcare kitchens. Participants left with practical recipes and new culinary techniques they can immediately bring back to their programs to create nutritious, engaging meals for the children they serve.