learning to cook healthy meals
Nutrition training is not enough. Wellspring students are typically very interested in food, and they need to redirect that interest to foods that they will love, but that will also love them back.
As a result, Wellspring students learn to make the very low-fat, low calorie-density foods we eat at our Academies. Along the way, they also learn a lot about food, spices, flavors and cooking techniques.
The first semester the culinary training program covers the following areas:
| Product Identification: | Poultry, lean meats, fish, fruits, vegetables, herbs/spices |
Food/Kitchen Safety: |
Equipment, appliances, utensils – cutting techniques – measuring methods (liquid/dry) |
Cooking Techniques: |
Grill meats and vegetables, dry sauté (lowfat/non-fat), steam vegetables (pan vs. microwave) |
Cooking Techniques (cont.): |
Roasting meats and vegetables, poaching |
Breakfast Cookery: |
Egg white omelets, wheat pancakes w/fruit |
Lunch Cookery: |
Sandwiches, soups, salads (various) |
Pasta & Stir Fry: |
Healthy cooking alternatives |
Restaurant Menus / Practical: |
Converting favorite restaurant menu items into health-conscious entrees, prepare whole menu using learned techniques |
Over time, students will be responsible for planning and preparing entire meals, typically for Wellspring special events. Alumni typically return home and take a leading role in preparing food for the entire family.
