Stop by Chef Todd’s booth after you have finished shopping for your 60 lbs. of fresh nutritious produce. “See and taste” the different recipes the Chef will be demonstrating using the varieties of produce from the P.O.W.W.O.W. market this Saturday, December 2nd at Calvary North Church, 14201 N. 32nd St. in Phoenix, starts at 8:00am. What a great way to taste the samples and learn different recipes that will make your meals simple, affordable and enjoyable.
Just a little about Chef Todd
Chef Todd, a graduate of the “Culinary Institute of America” (1980)” is a Master Executive Chef for the past 37 years. He has a varied and colorful background in the food service industry including a “multi cultural” history of elegant food preparation. After retiring in 2013, he has become involved in helping others by sharing his culinary knowledge and expertise. This has been his wish for many years and has come to fruition thru many organizations. He now has been invited to “Borderlands Food Bank” (P.O.W.W.O.W) to showcase the utilization of the produce offered at limited distribution sites thru out the metro-Phoenix area with simplified examples and techniques to prepare these items. This is designed to encourage and educate the customers at P.O.W.W.O.W. how to use the varied produce items and to optimize it in a healthy and wholesome manner.
“What can I do with damaged or blemished produce”?
Most produce will have a blemish, a crack or a little mold-I’ve received many cases in my career as an Executive Chef. Usually, 90% of a damaged item is recoverable and edible if handled properly. By removing the damaged portion re: spots, crack(s), “soft spots”, the remaining product can be used normally and safely.The key is “common sense” and we’re supposed to use our senses as a guide to “what is safe” (eyes, smell taste, feel): Wash hands and produce before preparation and consumption. Prepare and cook completely. “If in doubt-throw it out”. I’ll show you folks how to utilize produce that may have a “slight issue” without discarding it. Blessings from Executive Chef Todd. Waste not-want not.☺