Ali Waks-Adams has been cooking all over the northeast for years. She’s in Maine now, and is part of our 2015 chef-volunteer team! Watch her make our signature panzanella salad with on The 207, a morning show for Portland’s WCSH 6 NBC. We think she totally nailed it!
Christine Ranieri, chef-volunteer 2013 and 2014 Trip Leadership, was recently featured in University of Illinois Chicago’s Applied Health Sciences magazine (page 3). Here’s one of our favorite quotes:
Our role was to provide a wildly fun, creative and magical experience for the families of Camp Sunshine. Based on the feedback from the campers and the Camp Sunshine staff, we succeeded.
Way to go Christine! We’re looking forward to cooking up more Camp Sunshine success with you in July.
If you find yourself aboard an Amtrak train this month, dig out the Arrive magazine tucked into your seat pocket. CulinaryCorps is honored to be highlighted as an example of one of the many ways expertise in the kitchen can be put to use for the greater good of our world.
We had the privilege of connecting with food writer, cookbook author and kindred spirit, Julian Brunt, during our day developing the Grow.Cook.Dine. curriculum for Real Food Gulf Coast. Inspired by our recipe tasting, he wrote the following piece for today’s Sun Herald about our recent trip to the Gulf Coast:
Ten chefs gathered on the Gulf Coast recently from as far away as the Hawaiian Island and Brooklyn, New York to volunteer their time in a food focused program aimed at introducing healthy food to children living in community’s in need.
CulinaryCorps is a non-profit organization made up of skilled culinary professionals who volunteer for one week to help enrich the lives of others through good food. Formed in 2006 by Chef Christine Carroll of Washington DC, who was inspired to become involved after a visit to the Gulf Coast after Hurricane Katrina. The week long trips the chefs make focus on introducing healthy food to children and their teachers using hands on techniques and exciting formats like cooking competitions. VIP cooking classes are also held in which funders and supports are introduced to the same curriculum.
On Friday and Saturday, November 11 and 12th, the CulinaryCorps’ chefs meet with the Boys and Girls Club of Pass Christian. In a Food Network style show they prepared food and then presented it to their enthusiastic audience. Many questions were answered and a large group of adults and children were introduced to healthy cooking and local foods.
On Sunday the chefs meet with Real Food Gulf Coast, an organization dedicated to healthy and sustainable food-ways, to test cook a menu designed around a ten week after school cooking club curriculum. The club will be entitled Grow-Cook-Dine and will partner with the Pascagoula River Audubon Center, local schools and the Jackson County Boys and Girls Club. The menu will feature local foods and wild foods that can be foraged from the Pascagoula River basin and will be prepared in the kitchen the Audubon Center is planning at their new facility.
CulinaryCorps takes to the skies this month with our coverage in Southwest Airline’s in-flight publication, Spirit Magazine.
Rather than must-have toys and tech gear, Spirit handpicked 32 action-filled trips that will take you from the snow-covered peaks of Park City, Utah, to the tale-tinged pubs of New York City.
Check us out as the only “Cooking Volunteer” option in the article appropriately entitled “Experience Gifts.”
To read Chef Whitney’s moving account of his experience as a CulinaryCorps volunteer, check out the link below:
A wonderful, in-depth, piece about CulinaryCorps and our work in Puerto Rico on Voluntourism.com: The Supply Chain.
CulinaryCorps is thrilled to be one of the feature interviews in Dorothy Cann Hamilton’s latest book, Love What You Do: Building a Career in the Culinary Industry.
For those of you toying around with the idea of entering the culinary industry, this is a must-read. The pages are full with practical, time-tested advice as well voices of people living out their own culinary dreams. Like a gentle, guiding hand, Love What You Do delivers a perfect mixture of reality and optimism.
Our verdict? A great stocking stuffer for all those “chefs-to-be” in your life.
Who said video killed the radio star? We’ve been tremendsouly lucky to get some amazing radio press over the past few weeks:
On Friday, November 20th Christine Carroll, Founding Director, sat down with Terry Trespacio of Martha Stewart Radio for a 20-minute interview about CulinaryCorps. If you have Sirius Radio, tune into the Whole Living show every day from 11pm-12pm!
On Saturday, December 6th Viviana Acosta-Padial, Program Coordinator, interviewed with Evan Kleiman on her KCRW Good Food show. It was our second time on the program, and Viviana took special care to explain our Puerto Rico sojourn. To listen to the show, please visit the streaming version here.
A huge thanks to both shows for taking the time to spread the word about CulinaryCorps. In this time of giving, we hope our mission resonated with those who are passionate about food and support change in their world.