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Culinary Class: The culinary class is small at this time, as clients are transitioning into sober living and into the “real” world. However, we are able to produce quite a few meals in our two hour class. This week, I worked one-on-one with a clients to encourage him to stay on task and be more mindful of his use of a knife. We made chicken enchiladas from scratch, boiling the chicken breast with seasonings, cut up ingredients for the enchiladas, and prepared a green sauce. At the end, he assembled the ingredients and completed a meal from start to finish. I emphasized the importance of knife skills, the task of doing something from beginning to end and the satisfaction of completing the project. He was grateful and said he understood. Other clients prepared seasoned pork chops, charred red salsa, homemade marinara sauce with ground beef and sausage, and a yummy dessert of chocolate chip croissants, a house favorite. We prepared a total of four dinners for the next three days!
Community: We have a tentative visit to Little America, a local hotel, for a demo with the chef.
B2B Garden: Mike and the clients continue to work in the back yard, spreading the rock and making paths to the garden. This week I have contacted a local master gardener from the community to assist us in making sure we are going in the right direction. I have committed to donating the soil for the enclosed area and will be ordering that this week. I am purchasing some red worms for the compost pile which help aerate and keep the soil healthy. So much to learn in order to have a healthy garden!
— Kathy DuPrez, Director of Culinary Program and Menu Planning and B2B contributing blog writer
Our garden progress!
