Our Cooking for the Family team were so honored to be a finalists amongst such inspiring organizations in the Health Collaborative’s Inspire Healthcare Awards this year in the category of Gen-H. “The Gen-H Award recognizes an individual, team, or organization that has demonstrated progress on the Gen-H goals of making the healthy choice the easy choice where we live, work,… Read more →
““Learn 8 basic cooking skills, create a full meal to enjoy in class, get fresh produce to take home each class, and receive a cooking kit (cast iron skillet, chefs knife, knife sharpener and cutting board) to take home at the end of the five class series. Each recipe learned features a healthy meal that can feed a family of… Read more →
In partnership with Cincinnati Children’s Hospital, Center for Clinical Translational Science and Training (CCTST), and University of Cincinnati, Joanna Rebitski entered and analyzed our surveys from our Cooking for the Family Program for her summer internship and found that, “Overall, this study demonstrates that the Cooking for the Family program effectively improves self-efficacy and quality of dietary intake, including lean meats,… Read more →
According to Eating Well Magazine, “Chefs across the country are cooking up healthier, more sustainable burgers by swapping at least 25% of the meat for mushrooms.” I love this idea!! So I thought I’d try one out. So here’s my version of Mixed Mushroom Turkey Burgers with grilled Haloumi cheese, pickled onions, and lettuce from my garden on a whole… Read more →
Cooking for the Family is hiring 2 part-time chef instructors starting the end of June. We teach 5 week long classes in OTR and all around greater Cincinnati, Ohio. This is a great position for someone already in the food industry that is wanting some extra hours and wants to teach families how to cook healthy and affordably. Download the… Read more →
Mornings are hard to get a wholesome meal in before going to work and school. I like to make a HUGE batch of granola every couple months and pair it with fruit and plain yogurt for a quick meal to go out the door. Each time I make granola, I always change it up depending on what I have on… Read more →
Cooking for the Family continues to grow with support from so many great organizations, students, instructors, and volunteers! Check out our sponsors/partners page for our ever-growing list of supporters and locations around Great Cincinnati. Last year we graduated 70 and this year we are on track to graduate about 200 people! We couldn’t be more happy for our participants.
We are always looking for more sponsors, locations, volunteers, and participants. So please contact us at Jamie@thefarmchef.com if you are interested in getting involved or having this program in your community.
A few words from one of our participants:
“just want to give a Big Shout to Chef Mona Bronson-Fuqua for providing us with a terrific learning and above all fun cooking class. I never thought I would be excited about cooking. I may not be a fan of quinoa but I’ve been sautéing veggies and making tons of yogurt sauce. Kevin has inspired me to try a container garden. My granddaughter had a ball!” – Lisa Gibson McDaniel
We just completed our Cooking the Rainbow: Culinary/Garden Club with students from St. Francis Seraph Elementary in Over-the-Rhine area of Cincinnati, Ohio. During this 11 week program we partnered with St Francis Seraph Ministries, Civic Garden Center and Findlay Market to teach student grade 5-7 about nutrition around eating the foods within the full spectrum of the rainbow, cooking skills, knife safety, gardening, composting, and much more. Check out this short video recapping the program. *Make sure to watch the end where the students show off their crepe flipping skills and a little rap to go along with it.
Last week I had a student ask me, “This isn’t school, why do we need to figure out these fractions?” A statement like this reminds me how incredibly important hands-on real-world learning is. Math isn’t just for school. Math is in our everyday lives. In this class we needed to half a whole wheat tortilla recipe for our Sweet Potato… Read more →
The students did a great job during their first week of the Cooking for the Family Program. We started the day with a food knowledge and food identification survey to see where everyone was at. All of these vegetables we are going to be using during the next five weeks.
We are partnering with Findlay Market for this program, so many of the items will be obtained from them and their partner farms. We also got many of our herbs and radishes from Rothenberg Rooftop Garden. Which is an absolutely beautiful space. I look forward to working more with these organizations and our fabulous students.