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Weeks Five and Six: Body, Land, and Sea

on September 10 | in News & Updates | by | with No Comments

Weeks Five and Six featured an exploration of many of the mysteries of this world: body, land, and sea.

We kicked off Week Five by inviting into the classroom nutrition educator and graphic designer Terry Duffy, who has for the past four Empower L.A. classes implemented a week-long course series focusing on demystifying the many wonders of the human body. Entitled “Appreciating your Biodynamic Body,” theses classes provide students with an in-depth appreciation of the science that fuels the delicate balance of interactions that compose our biodynamic human body.

 

Empower L.A. student Ronnie show off his body-inspired artwork

Empower L.A. student Ronnie showing off his body-inspired artwork

 

Emppwer L.A. student Solis enjoying a personalized acupuncture experience performed by LAc, MSOM Laura Murphy during an alternative medicine presentation for "Appreciating your Biodynamic Body"

Empower L.A. student Solis enjoying a personalized acupuncture experience performed by MSOM Laura Murphy from The Healing Agency during a presentation on alternative medicine

 

Midweek, we welcomed into our classroom Kim Thompson, the program manager for Seafood for the Future from the Aquarium of the Pacific. Kim delivered an engaging presentation on sustainable seafood practices, teaching students about the ecological dangers and environmental consequences of unsustainable fishing methods.

Nate Romo, founder of the Private Chef Network of Los Angeles, followed Kim’s informative presentation by providing students with a fascinating demonstration on how to break down and fillet several different types of fish.

 

Chef Nate filleting a flatfish

Chef Nate filleting a flatfish

 

Chef Nate filleting a salmon

Chef Nate filleting a salmon

 

We wrapped up the week with an informative and inspiring field trip to Café Gratitude, where co-owner and Chief Inspiration Officer Ryland Engelhart spoke with students about the mission behind the family-owned restaurant and their organic values. We were then welcomed into their facilities for a firsthand look at the Café Gratitude kitchens.

 

Ryland Engelhart, co-owner of Cafe Gratitude, speaking to Empower L.A. students at the restaurant

Ryland Engelhart, co-owner of Cafe Gratitude, speaking to Empower L.A. students at the restaurant

 

Inside the Cafe Gratitude kitchen

Inside the Cafe Gratitude kitchen

 

Week Six boasted a dynamite menu created by Lead Chef Instructor Carrie, featuring roast pork tenderloin with chimichurri sauce and roasted garlic mashed potatoes, high quality steak, and Hungarian goulash with herb egg noodles, cabbage rolls, and green beans with mushrooms.

A Mystery Box Challenge wrapped up the week and pushed students to their creative limits. Students were given boxes filled with chicken breasts and an assortment of fresh vegetables, including zucchini, summer squash, leeks, Tuscan kale, potatoes, carrots, spinach, tomatoes, onions, and cauliflower, and told to get cooking. Beautiful things were created.

 

Pork tenderloin

Roast pork tenderloin with chimichurri sauce, roasted garlic mashed potatoes, and roasted vegetables

 

 

Empower L.A. student Rogelio proudly displaying his perfectly cooked steak

Empower L.A. student Rogelio proudly displaying his perfectly cooked steak

 

Empower L.A. students working together to create cabbage rolls

Empower L.A. students working together to create delicious cabbage rolls

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