Conservancy for Cuyahoga Valley National Park is launching a new program that will teach newcomers how to navigate the kitchen in a fun and engaging way.
The new program, “Survival of the Kitchen,” led by experienced culinary staff at the Cuyahoga Valley Environmental Education Center, includes a series of five classes, featuring hands-on instruction. Topics will cover everything from basic kitchen skills to advanced techniques and will focus on sustainable practices to minimize cost and waste. Small class sizes will ensure each participant receives targeted, personalized instruction.
The team of two instructors includes Culinary Program Manager Emily Hansford and Head Chef Daniel Holliday. Hansford earned her degree from the Culinary Institute of America in Hyde Park, N.Y., then started her career at an array of fine dining restaurants. While at Atlanta’s award-winning Miller Union, she developed relationships with local farmers to promote sustainable, seasonally-focused menus.
Daniel “Doc” Holliday’s love affair with food took root in California, where the emphasis is on fresh ingredients and direct techniques, while his passion for education and outreach bloomed in Georgia’s culinary seasonality. His expertise spans everything from burger and beer joints to national caliber fine dining.
He said he is most excited about preserving and passing on the knowledge of indigenous foodways, culinary self-sufficiency and helping minority communities reconnect with their history through the power of food.
The first class is scheduled for Sunday, June 9 from 4 to 6 p.m. and will be an introduction to equipment and fundamental techniques, seasonings and how to use them, how to read a recipe, and knife skills.
For info, visit www.conservancyforcvnp.org.