|From left, students Angel Gutierrez, Melvin Carter, instructor Andrea Bergquist-Zamir, Carrie Pierre, Lewil Rodriquez, Martha Nunez and Dominique Icart.|
The first time I guest taught was in February. We made ozoni, the traditional rice cake soup served on New Year's morning (read my Saveur article on it here) and chirashizushi, a sushi rice dish scattered with various vegetable and other mix-ins Since the students loved both dishes, and they worked well in the class, we decided to repeat the same dishes even though ozoni is not exactly a dish for summer.
Once again, I found the students an impressive bunch: enthusiastic, eager to learn, and determined to get the dishes right. They were also once again adventurous in their tastes, and they delighted in eating the dishes we made. One student, Awilda Santana, exclaimed to me, "We're so lucky to be here now, at this time in food, when so much is happening." I couldn't agree more. Santana, as she is known by her classmates, also insisted on giving me her beautiful apron (which another WSCAH client had made by hand) and her chef's hat.
|Student Awilda Santanna|
Chef Andrea, who opted out of a high-powered career as executive chef of Marcus Samuelsson's Red Rooster and Merkato 55 to teach at WSCAH, is proud that graduates of her classes have landed jobs in a wide variety of restaurants and kitchens, from Shake Shack and Whole Foods to Lucy's Whey, The Filling Station and Hot Bread Kitchen, to name just a few. Connecting with people and giving joy and hope through the food of one's heritage is a powerful feeling, and I felt grateful for the opportunity to do so. Now I'm just hoping I get invited back!