Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens, along with his team, Sous Chefs James (Cubby) Hafford and Timothy Green, created a cooking class just for the University of Portland women’s basketball team in Portland, OR. The young women were split into three teams and instructed on knife skills, general kitchen knowledge, and food safety, as well as basic cooking techniques. They then cooked a complete meal from scratch: Team 1 made quinoa and black beluga lentil salad with citrus vinaigrette, seared pork chop with bourbon pan sauce, baked quinoa cake, and roasted root vegetables and red potatoes with Timothy’s help. Cubby’s Team 2 made a wedge salad with blue-cheese dressing, baked chicken hindquarters, vegetarian risotto, and sautéed vegetables. Team 3 worked with Kenneth on a mesclun and herb salad with ginger-sesame vinaigrette, grilled ginger-lemongrass salmon with avocado-wasabi sauce, stir-fried vegetables, and jasmine rice.
The event was a resounding success, and many of the women expressed a desire to cook more often at home. They also have skills to take home with them that include menu planning as much as prepping and cooking.
Submitted by Tamee Flanagan, Operations Manager