Clearlake >> Local chefs, restaurant owners, managers, and food service professionals looking to expand their menu and learn about the latest trends in the food industry are encouraged to attend Menus of Change on May 2-3 at Aroma Café at Woodland Community College. Robert Cabreros, the school’s Culinary Arts Instructor, and Master Chef Brad Barnes will host this special event.
Chef Brad Barnes is the Director of Consulting and Industry Programs at the Culinary Institute of America (CIA). He is a Certified Master Chef (CMC), one of 66 in the United States, and has received countless honors during his career. His visit to Lake County is a rare opportunity for local chefs to learn from a true master. This is the fourth and final offering of Menus of Change.
Menus of Change: The Business of Healthy, Sustainable and Delicious Food Choices is a ground-breaking initiative created by the CIA and the Harvard T.H. Chan School of Public Health. The program brings together America’s Chefs, nutrition and environmental scientists, farm and fisheries experts, foodservice executives and policy makers, to discuss how food service professionals can be leaders in the fight against chronic diseases like diabetes, obesity, and heart disease by making thoughtful changes on their menus to increase plant-based and whole grain options, and reduce meat, sodium and sugary beverages. This workshop will be focused on hands-on work in the kitchen, with one-on-one instruction from Chef Brad Barnes as attendees cook and sample a variety of menu items
“Chef Brad is one in a million!” says class coordinator Rachelle Damiata. “At our last class he spent one-on-one time with each attendee. His recipes are top-notch, he’s patient, and he makes sure everyone’s questions are answered. Whether you’re an experienced chef or new chef, you will learn something from this class.”
Menus of Change is made possible by a grant, Partnerships to Improve Community Health (PICH), funded by the Center for Disease Control and Prevention (CDC), and facilitated by North Coast Opportunities (NCO). Approximately 20 local restaurants attended previous classes with several having already adopted healthier changes to their menus.
In addition to helping restaurant owners expand their healthy offerings, the Lake-Mendo Food Hub will attend the class to provide education about sourcing local ingredients. “The Lake-Mendo Food Hub connects our local farms to the restaurant community, making it easy for chefs to order the freshest local produce,” says Food Hub Coordinator Caroline Radice. “Lake County farmers grow some amazing produce, so as summer season approaches, look for an expanded selection of the sweetest summer melons, heirloom tomatoes, and much more.”
All local chefs and restaurant owners are invited to attend. Space is limited. A $20.00 fee will be required to cover the cost of food and materials. Register and learn more by contacting Rachelle Damiata at rdamiata97@gmail.com or 707-513-9200. Learn more about local, healthy restaurant options in Lake County by visiting www.lakecountybewell.org.
