KCC Culinary Arts Continuing Education Program

Wash your fruits and vegetables! And herbs. You don't know where they've been in the long journey to your kitchen. Plus, with your greens and herbs it can freshen them up a bit and they'll last longer. If you're worried about pesticides, read this article and remember: 2 cups water + 1 teaspoon baking soda. http://www.cnn.com//apples-pesticides-wash-study/index.html

This is a great idea. Recently I was having a conversation with a working mom who said the number one reason she doesn't cook at home is "time." And that makes sense, to some extent. If you don't have confidence that you can pull together an appetizing, nutritious meal easily, then the default is to buy your dinner out. Cooking is a basic life skill. But all skills need practice and development over time. That's what we do with our classes at KCC. But, in the meantime, and as... a shortcut, you can make spice blends (yes, make them, it's cheaper) and keep them by the stove. So, as the article says, you can add them to dressings, desserts, marinades, rubs, smoothies, etc. Basic herbs and spices are the easiest way to make the simplest dishes pop. So go do some homework, there are heaps of recipes online for spice mixes -- ethnic ones like masalas, baharat, cajun spices, etc. that are easy to make with spices you can buy in small quantities in the bulk section of your local health food store. Try it, you might like it. See more

The most common thing I see on our class feedback forms is that you want "healthy cooking". By taking a cooking class and learning to make your own food (and baked goods) from scratch, you're already cooking healthy because 1) you know exactly what's in your food, 2) you control the seasoning to your taste (so no excess salt, sugar, etc.), and 3) you control the portions. Being healthier is not as simple as eating low fat, low sugar, etc. It's incorporating choices for a bett...er quality of life every day. There's no shortage of information or guidance, but we all need to work on our daily choices. This article is a good example. The author spent 30 days reading labels and not eating processed foods with added sugar. And he feels better. But as a cook or baker, you'll realize that some foods and breads, etc. need a pinch of sweetness (or salt or sourness or spiciness) to make them delicious. Asian foods, for example, nearly always have a natural sweetness to balance the salt or spiciness. Moderation is the goal. The author notes that 50 grams of sugar is the USDA recommendation. It's actually 35 grams for an adult male. That's the sugar in a 12 oz. can of soda. So, keep it natural, keep it simple, and make your food delicious. https://nyti.ms/2k1g9Ui

I think this is going to be an increasingly popular trend. Foraging is popular among people who are interested in sustainability for sure, as well as those who are interested in wild, organic foods. There are lots of wild things we can eat or mix into our daily diet that are super nutritious and FREE. It just takes a little homework to find out what's around you and how to prepare them. Dandelions, plantains (the weed, not the banana thing), seaweeds, edible flowers, cacti, etc. Once you start, you'll see free food growing everywhere. Bonus: you become more engaged with your environment and you expand your world. http://www.bonappetit.com/story/eating-dandelions

Now here is a battle that I have fought for years. How do you keep your kitchen sponges clean? I've read lots of articles, tried the vinegar solution (which works! temporarily...), and now it seems there's no getting around Mother Nature. https://nyti.ms/2urzLpk