NNEMAP recently welcomed Chef Jim Warner to the pantry for an afternoon of kitchen fun and instruction. Warner, who is Program Director, Food and Nutrition at the nearby Wexner Medical Center, spent a couple of hours teaching a knife skills training course to NNEMAP customers and staff.
Warner demonstrated how to chop, slice and prepare mushrooms, green peppers, tomatoes, potatoes, yellow squash, onions, cilantro and more for a sumptuous and super-quick stir-fry recipe. We weren’t getting a few tips from a local prep cook here. Warner received his training at New York’s prestigious Culinary Institute of America, the premiere culinary school in the country. Among professionals, this guy is a professional!
After furiously chopping a pile of produce, Chef Warner demonstrated his take on the classic stir-fry. He fired up a couple of propane burners and quickly seared off the fruits (and vegetables) of the class’s labor. We plated up samples of the dish as a light afternoon snack and sent students home with their own chopped goodies to make for dinner that night.
The NNEMAP class enjoyed Warner’s hands-on approach and thorough instruction. The feeling was mutual. “This is a great group,” Warner said. “Everyone is really engaged!” Some students in the class had experience in the foodservice industry, others just cook at home. Regardless of experience or skill level, everyone in attendance (including this staff member!) gained an abundance of practical knowledge about knife skills and safety.
“I really enjoyed myself,” said one student as she made her way out after class. “We have to do this more often.” We couldn’t agree more!
NNEMAP Food Pantry extends a special thanks to Chef Jim Warner for sharing his time and talent with us!
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