The Teaching Kitchen program operated by Chartwells Higher Education is getting in the holiday mood by tailoring its offerings to address such areas as preparing the perfect Thanksgiving meal and proper portion control, with personalized programs designed to create a foundation for a culinary fun and healthful choices to last a lifetime.
In November, Chartwells executive chefs taught culinary basics ranging from how to properly carve a turkey to making scratch gravy and cranberry sauce. The chefs also provided recipes and tips on how to creatively prepare Thanksgiving leftovers.
Chartwells used its Teaching Kitchen platform to provide instruction on Thanksgiving meal preparation earlier this month at sites such as the University of Illinois-Chicago, pictured here. (Photo: Chartwells Higher Education)
In December, students will receive a personalized education on the proper portion sizing—just in time to set those wellness resolutions for the new year—with lessons on the proper ratio of grains, proteins, dairy, fruits and vegetables through a partnership with the MyPlate organization.
Developed by Harvard T.H. Chan School of Public Health and The Culinary Institute of America, the Teaching Kitchen Collaborative is an invitational network that uses teaching kitchen facilities to give lessons about health and nutrition through fun and interactive educational opportunities. Chartwells Higher Education brings the network to the more than 280 campuses across the nation where it operates.
“Chartwells Higher Education Teaching Kitchen series is designed to engage our guests while impacting their daily lives by teaching culinary literacy,” notes Chartwells Higher Education Vice President of Sustainability and Culinary Services Laura Lapp. “We are pleased to bring these programs to campus to support students who are interested in learning more about preparing meals to meet their unique dietary needs and lifestyles.”