Like father, like son! Class is always in session with Wellness in the Schools and last night was no exception at Wynwood Yard where we celebrated some important school year-end milestones with cooking class led by Chef and inspired by recipes from Genuine Pizza and Michael’s Genuine Food & Drink, with help from Harry Schwartz and TGHG culinary assistant Brandon Green. The tireless team behind this cause close to our hearts in NYC and Miami reached this year’s goals with the Broward County Food & Nutrition Services including first annual Cook Camps. This week they will train 10 new schools and their cafeteria staff on new menu items from local chef partners including: Michael Schwartz Kale inspired Pizza, Clarke Bowen’s Black Bean and Plantain Quesadilla, Chef Aria’s Pesto Panini, Roasted Veggies from Chef Julie Frans, and Whole Foods Pesto Pasta with Tomatoes.
Back in October, when Chef launched the Kale Pizza at McNicol Middle School, he got to experience a day in the life of the cafeteria. Spending time with Ms. Naomi, the heartbeat of that kitchen, the students and watching them try a new food item such as Kale, made his day. Every chef who participated in “Chefs Move to Broward” worked to generate excitement in the cafeteria, amongst the students and to get their recipe on the line! Next year will only get better. Amazing job as always by NYC founding leaders Nancy Easton and chef Bill Telepan and the team on the ground in Miami led by Allyce Perret-Gentil, our in-school chef partner Leonor Azpurua, and so many more. As Michael says, they do all the work! We’re just humbled to be along for the ride. Here are the recipes from last night’s festivities for your home use.