The Culinary Scoop Covers the Kitchen of Champions

http://www.theculinaryscoop.com/2010/12/kitchen-of-champions-culinary-training-program-serves-up-success/

Kitchen of Champions on NPR

Cy Musiker of KQED came to SVdP today to take a gander at our culinary job training program. Here is that gander:

Guest Chef with Luka's Taproom

Chef Jacob Alioto of Luka's Taproom worked with our Kitchen of Champions trainees last week to prepare what some have said is our finest meal yet. We raised a bit of money to offset the large cost of our program and gave Culinary Cohort 25 another Guest Chef experience.

Dig the 5 course menu:

Bresaola w/Arugula & Parmesan
Persimmon & Chicory Salad w/Citrus, fromage blanc & pomegranate vinaigrette
Cioppino w/Dungeness Crab, Squid, Clams, Mussels & Shrimp
Braised Short Ribs w/Mashed Yams, Brussels Sprouts & Orange Gremolata
Orange-Cardamom Creme Brulee w/Chocolate Dipped Short Dough Cookies

*some photos courtesy of ferronlandia

Mock Interviews

Last week we hosted 18 of our closest employers, community partners, friends, board members and colleagues to participate in...

MOCK INTERVIEWS !!!1!1!!

It was an excellent session where each trainee was interviewed for 15 minutes by 4 consecutive interviewers. Interviewers were given the same template but each had their own twist based on professional and personal experiences. Trainees were evaluated and we had a group discussion afterwards. It was one of those experiences that led to trainees talking about it during their breaks and even after they were released for the day, and that's what it's all about people!

 

Field Trip: Epicurean Group at Holy Names University

Today we ventured out to the Oakland hills for a tour of the Epicurean Group's kitchen operation at Holy Names University. Epicurean prides themselves in using the freshest ingredients, highest quality foods, making everything from scratch and providing an excellent customer experience with every meal. We look forward to kicking it with Chef David and Chef Rafa again very, very soon!

Community Mural Project

Last week we got some local residents, clients and artists together to paint 3 gigantic murals that will be mounted on our building here at San Pablo and 23rd. Here are some shots from the Kitchen of Champions-catered event.

"You & Your Criminal Record" and Homeless Court with Judge Hing

Our main man Judge Stuart Hing came by for a Q&A on "You and Your Criminal Record." It is eye-opening to see just how many people have easily manageable issues looming, creating a barrier for employment. Judge Hing also helped set up our Homeless Court program in 2004, which is held quarterly on our premises for low income individuals to clear up court fines and fees, misdemeanors, moving violations and more. Clients show that they are on a more positive path than they were when these hardships came to be and just about everyone is taken care of in a real-life courtroom right here at St. Vincent de Paul of Alameda County. For more information on the Homeless Court, visit our web page: http://www.svdp-alameda.org/homelesscourt.php

Nana’s Famous Peanut Butter Chews

Nana’s Famous Peanut Butter Chews

2/3 cup shortening (butter or margarine)

1 cup brown sugar

2 cups sugar

1 cup peanut butter

4 eggs

1 1/2 tsp. vanilla

2 cups flour

1 1/2 tsp. baking powder

3/4 tsp. salt

1 cup oatmeal

Combine shortening, sugar, peanut butter, eggs and vanilla. Blend at low speed. Combine flour, baking powder, salt. Add to first mixture. Add oatmeal – mix well.

Spread onto ungreased cookie sheet. Bake at 350 for 25 minutes. DO NOT OVERCOOK.

Icing

1/2 cup powdered sugar + 1 tsp. milk

Mix together. Spread on warm chews – cut when warm, remove from pan when cool. You may need more or less icing, depending on your like.

-submitted by Chef Michael Stamm, the Executive Chef Instructor for the Kitchen of Champions, a Culinary Training Program of the Society of St. Vincent de Paul of Alameda County, and a 3-time Olympic medal winner (Swimming, 1974)

Pasta Demo/Cooking Matters Goes to Berkeley Bowl

We have a bit of catching up to do. It's just been really busy. It's me, not you.

The past week was an action-packed one. We learned to make homemade pasta, which resulted in a delicious Tomato Concasse a la Chef Michael. Some photos of that are below. Later in the week we hooked up the trainees with Gmail accounts. Look out, world, the search for employment is about to start! Fun fact: 19 of our 20 graduates from the last class are employed.

In our penultimate Cooking Matters (formerly Operation Frontline) session, the trainees each got $10 and a ride to Berkeley Bowl. There was a scavenger hunt and everyone left with some delicious and nutritious food. We discussed their choices and shared some goodies.

This week: egg cookery, garde manger, baking with the world famous Cheryl Lew of Montclair Baking (winner of a huge Halloween Food Network Challenge [beating the Ace of Cakes!]), a healthy dose of ServSafe and a few hours in the computer lab. Phew. Oh, we'll also serve 5,000+ meals for the homeless and hungry. Forgot to mention that.

 

Alumni Club Cookout at Mosswood Park

Alumni Club is an event for the graduates, by the graduates. This past weekend we went to Mosswood Park for some delicious food prepared by our culinary staff and cooked by some of our current trainees. There was football and Frisbee involvement, raffles, prizes and a good time for our grads and their families.

Alumni Club provides an opportunity to leverage peer support in employment placement and retention. We hold four to six Alumni Club meetings each year to help support program graduates build their capacities, expand their networks and continue to pursue opportunities. Enjoy some shots!