SAP Gets Saucy with Plant-Forward Cooking Class

SAP cooking class

The SAP Healthy Fundamentals Class team, left to right: Café Chef Janet Vicens, Executive Chef Mikhail Shvarts, Regional Nutrition and Wellness Manager Jasmine Chan, Sous Chef Tyler Dwyer, Chef/Manager Robert Perez, and Café Manager Eva Wilson

Hope the friends and family of SAP’s employees are hungry: Guests at the Palo Alto, CA–based company recently enjoyed a Healthy Fundamentals Cooking Class focused on new “mother” sauces — the building blocks of many great dishes — with a wellness-minded twist. Cohosted by SAP’s Bon Appétit team and Regional Nutrition and Wellness Manager Jasmine Chan, the plant-forward class aimed to elevate culinary knowledge and promote team building.

In addition to teaching guests how to make four new mother sauces (herb salsa, yogurt sauce, tahini sauce, and pepita pesto), class leaders Jasmine, Executive Chef Mikhail Shvarts, and General Manager Melissa Miller highlighted their versatility. Each can be quickly deployed in service of a fast, healthful weeknight meal. Featured dishes using these big-impact sauces included pesto “zoodles” (zucchini noodles), massaged kale and white bean salad with tahini sauce, saffron couscous with blistered tomatoes, cayenne-roasted chickpeas, pan-seared falafel with cucumber-dill yogurt sauce, and roasted salmon with Moroccan chermoula.

Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager