Programming Update: SoFAB Adds Teen Events

by Stephanie Jane Carter

The Southern Food and Beverage Museum’s healthy culinary classes for kids have been enormously successful over the last few years and many of you are familiar with them.  In September of 2009, we expanded our youth programming to include events for teenagers as well.  These events has spent the last few months expanding its youth programming.  The Southern Food and Beverage Museum (SoFAB) Culinary Events for Teens have the goals of informing students interested in the food industry of important concepts in the food genre, investigating the chef profession, and guiding them in the exploration different culinary professions.

This Saturday, March 20 from 2:15-4:00 pm, GW Fins’ Executive Chef and Co-Owner Tenney Flynn will be giving a group of aspiring chefs some key culinary industry insight.  As part of their training at the Southern Food and Beverage Museum, Chef Flynn has been enlisted to provide this group of 18 students with an insiders’ preview into the industry.  As he shares some of his real-life experiences from more than 25 years in the restaurant industry with them, Chef Flynn will also be teaching the students how to prepare one of GW Fins’ most popular appetizers, Blue Crab Potstickers with a Creamy Pea Shoot Butter.  They will be given the opportunity to assist Chef Flynn in making these delicious morsels.  Following this instructional class, each of the students will be able to sample this dish that they helped create.

“The restaurant industry has a certain glossy appeal to it, and I wanted to provide these aspiring chefs with a real-life look at the industry that I have grown up in,” states Chef Flynn. “In addition, I want to provide these kids with some important tips they will actually be able to use, should they choose to pursue this field,” concludes Flynn.  Chef Flynn is sure to provide some invaluable information to these would-be chefs, including sharing some tricks of the trade, such as how to remember recipes using ratios.

During this school year, the teenagers that have attended the events have learned about food chemistry, the effects of appearance on the taste of a dish, food history and the invention of Cajun and Creole Cuisine.  They have also volunteered at Second Harvest.

We hope that our teen programming continues to grow.  If your teenager is interested in attending the event with Chef Tenney Flynn this weekend, please contact Stephanie Carter at Stephanie AT southernfood DOT org for details, a registration form, and to reserve a space in this limited class.

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One Response to “Programming Update: SoFAB Adds Teen Events”

  1. March 2010 | Southern Food and Beverage Museum Says:

    […] Programming Update: SoFAB Adds Teen Events […]

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