Cooking Matters: Chef Robert Q&A
Share Our Strength’s Cooking Matters, nationally sponsored by the ConAgra Foods and Walmart Foundations, is a groundbreaking nutrition-education program that connects families with food by teaching them how to prepare healthy, tasty meals on a limited budget. Professional chefs and nutritionists volunteer their time and expertise to lead hands-on courses that show adults, teens and kids how to purchase and prepare nutritious foods in healthful, safe and tasty ways. This knowledge can mean the difference between feeding families just for one night, and making sure they never again have to worry about when their next meal will come.
With six specialized nutrition curricula, Cooking Matters takes a cooking-centered approach to nutrition and household budgeting. Each class includes hands-on meal preparation led by a chef who teaches participants that cooking healthy foods can be simple, enjoyable, delicious, and affordable. The courses cover basic nutrition, food safety, and food budgeting so that participants are able to plan and prepare low-cost nutritious meals for themselves and their families. In addition, Cooking Matter’s adult participants receive groceries at each class session so that they can practice what they learned at home.
We recently sat down with Chef Robert, one of the volunteer chefs, to talk about the program
FSM: What do you do for a living and what is your culinary background?
Chef Robert: Currently the Chef Manager for Sodexo at Midwest Surgical Hospital in Omaha. Previously the Executive Chef for Roja Mexican Grill, worked as a Sous Chef at Biaggi’s in Omaha, Sous Chef at Heritage Eagle Bend Golf Course in Parker, CO
FSM: How did you hear about Cooking Matters and why did you decide to get involved?
Chef Robert: I was at the local farmers market and stopped by the Cooking Matters booth, heard about the cause and went to the Volunteer Training at the VNA. Once I attended the training and learned about the message of teaching children and families in need, as a parent, I couldn’t say no to helping children in need and sharing something I am so passionate about, Cooking!
FSM: What has been the most valuable lesson you have learned thus far as a volunteer?
Chef Robert: Every little bit counts! The simple tasks (like cutting an onion) that I do every day as a chef can become large and daunting for the at-home cook. People want to learn and it is an amazing feeling to see them grow each week as the course goes on.
FSM: What is the most important lesson you want your participants to learn in your classes?
Chef Robert: Safety. Food and knife safety are the roots to a good foundation for cooking. People are trying to keep their families healthy and food safety is something that is often over looked and misunderstood. Knife safety is important because people are often intimidated and don’t know how to use a knife correctly which makes the job harder. I just try to give them simple instructions on how to hold the knife correctly and how to protect their hand that is holding the food. Confidence is what we try to instill.
FSM: What are some of your thoughts/opinions on healthy eating and cooking these days?
Chef Robert: Start kids cooking early! The more kids are involved the more likely they will eat new and different foods. I find that the more involved kids are with the prepping and cooking in class, the more excited they are to try the foods. This way, as children grow in to young adults, they are better prepared to go out on there own and make good choices later in life.
FSM: Why is Cooking Matters important to you? And why do you think it is important for the community of Omaha?
Chef Robert: Cooking Matters is a way for me to share my passion for food. Cooking can be a chore but with a few basic skills they start to find the joy in it. This program helps them to understand how to make cooking fun and not a stressful event after a long day at work. I find it’s great for the community to have a hands-on learning experience with a professional chef. Not to mention it is a great way to expose people to new things that they would not try on their own.
FSM: What is your favorite memory volunteering with Cooking Matter so far?
Chef Robert: Our classes run six weeks, and each week the kids get more responsibility cooking the recipe. On the last week I am completely hands-off and just monitor them, but they cook the meal. This particular class was a 3-4th grade class and they were making Stove Top Mac & Cheese from Scratch. The kids worked as a team doing their assigned duties and when meal time came one of the kids spoke up and said “WOW, this looks like it came from a restaurant!” I explained to them that they did this. I didn’t cook or help in any way. The look of pride and satisfaction on their faces was priceless. That was my Ah-ha moment for this program.
FSM: How do you think other chefs in the community can be involved?
Chef Robert: Try it once! Just like we tell the kids in class when we cook something new – once they get involved they will be hooked. The program is so fun and laid back. The team that runs Cooking Matters at the VNA is awesome and they make it easy to show up and teach a class. Just go and see the volunteer training at the VNA and there is no way you can say no to the program
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