Our workshops were designed to be collaborative, inclusive and student-directed with learning objectives for building culinary skills, meal preparations on a budget and sparking curiosity and joy in cooking.

In this photo chef Linh Vong works with students.

This is the first time that BFI has engaged in this type of programming in partnership with the Department of Nutrition, Science and Toxicology where we have employed our staff expertise in nutrition and cooking education.

Before each workshop we hold a one-hour pre-workshop with students and our community chef to discuss foods students want to cook to develop relevant recipes. Following the call, BFI facilitates a two-hour cooking workshop in the Anchor House teaching kitchen.

In this photo chef Meena Hussain works with students.

From learning how to make daikon radish and cabbage soup with a dashi to seasonal bibimbap, the students gained valuable skills while enjoying tasty meals. We were pleased to partner with Bay Area chefs Meena Hussain, Yuji Ishikata and Linh Vong.

In this photo chef Yuji Ishikata prepares a meal with students.