Archive for February, 2011

  • MCK featured in CT Magazine March 2011 issue

    Date: 2011.02.26 | Category: Press, Special Events | Response: 0

     We are delighted to inform you that our Founder and President Kashia Cave has been chosen as one of Connecticut Magazine’s “40 Under 40” honorees for 2011.

    Please read the full story of all 40 nominees in the CT Magazine’s March issue:http://www.connecticutmag.com/Connecticut-Magazine/March-2011/40-Under-40/index.php?cparticle=8&siarticle=7#artanc

     CONGRATULATIONS CHEF !

  • MCK Featured in New Haven Advocate 02/24/11

    Date: 2011.02.25 | Category: Press, Special Events | Response: 0

    A Meriden nonprofit teaches kids to cook healthy, tasty meals

     Nine-year-old Emily Bravo twirled fresh-off-the-stove whole wheat linguini onto her fork and took a bite. Her face scrunched up in concentration and quickly gave way to a big smile. She chewed quickly, threw her arms into the air and excitedly declared: “This is the best thing ever since sloppy Joes!”

    Bravo, her sister Gabriela, cousin Ashley Gonzalez and their peer Giovanni Ortiz spent a recent afternoon at My City Kitchen in Meriden. Dreamed up by formally trained chef Kashia Cave, My City Kitchen teaches inner city kids to cook healthy, easy meals using organic ingredients.

    These four kids are part of the Boys and Girls Club of Meriden’s literacy program. Cesar Gonzales, the club’s assistant director, says cooking class is the highlight of their week. “They go crazy for it,” he says. “Some are even cooking for their parents now.”

    That’s Cave’s goal. She wants to introduce kids to healthy food with the hope that it will improve the way their entire families eat. Many kids in her program have parents who work two jobs, and don’t have time to spend hours in front of the stove. My City Kitchen gives parents a menu and recipes each week, so that the no-fuss meals can be duplicated at home.

    She teaches kids from age six to 17 every weekday after school. They’ve cooked everything from Asian chicken to beef with butternut squash, black bean burgers, vegetable lasagna and shrimp scampi.

    The kids are split into age groups and build on the skills they’ve already acquired. They start learning about sanitation, food handling and eventually move on to knife skills and food prepping. The fee is $100 for five classes, held once a week. (There are also scholarships for those who can’t afford the program.)

    Cave has an easy, relaxed manner with the kids and she speaks with a slight Caribbean lilt from her native island of Trinidad and Tobago. She’s quick with a smile and her teaching style is more fun than dogmatic.

    As My City Kitchen has grown and the country focuses more on healthy eating, Cave has created more partnerships in the community. She’s working with the University of Connecticut to promote fresh fruits and vegetables in Meriden city schools, and she’s partnered with the state to provide classes on healthy cooking for families who receive food stamps.

    “I’m trying to teach them that you don’t have to not eat something, but we’re teaching them how to take what they like and make it healthier,” Cave says.

    That worked for 14-year-old Chris Torres, who started taking classes at My City Kitchen last year and is now a volunteer at the organization.

    “It changed how I eat,” he said while monitoring Emily Bravo’s stove usage. Torres is now focused on eating less fatty foods, smaller portions and baking instead of frying chicken. He learned that he loves steamed broccoli, and is also eating more vegetables. He’s lost 30 pounds and says his parents and brother have also lost weight.

    One recent week when the Bravo sisters, Gonzalez and Ortiz bounded into My City Kitchen, Cave and her 13-year-old son Tyler had already measured and halved cherry tomatoes, rinsed spinach and chopped broccoli. The kids were barely tall enough to see their prepared ingredients on the island in the middle of the room. Cave explained each ingredient, asking the kids to touch, smell and taste them. As they taste-tested herbs, basil was denounced as “spicy” and sage as “icky.”

    Then, each kid grabbed a bowl of ingredients and staked out a burner on one of the kitchen’s two stoves. They dropped their linguini into the boiling water and stirred under the watchful eyes of Cave, her son, Torres, and Gonzales. They helped the students to carry pots (yelling “Hot pot!” all the way) to drain the pasta in the sink. Next, they sautéed pre-diced shallots in a frying pan, threw in the tomatoes followed by the broccoli, tomato paste and finally the spinach.

    The mixture was tossed with the pasta and plated. As the kids ate, Cave grilled them on their new vocabulary, asking about the vegetables and herbs used that day.

    As she stood up to return her plate to the kitchen, Emily announced, “Something tells me my parents are gonna have to buy ingredients for this.”

    Questions or comments? Email editor@newhavenadvocate.com
  • MCK on Meriden Patch 02/12/11

    Date: 2011.02.14 | Category: Special Events, Videos | Response: 0

    Area residents came out Saturday at 2 p.m. to the Meriden Public Library to watch a cooking demonstration by local chef Kashia Cave of My City Kitchen. Cave presented recipies and tips for Valentine’s Day meals.

  • MCK on CT Style with Teresa 2/01/11

    Date: 2011.02.01 | Category: Special Events, Videos | Response: 0

    Our Head Chef Kashia was a guest on CT Style today. Please click on the link below to view the video segment:

    My City Kitchen: wtnh.com

Olio Extravergine di Oliva Enotre

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