GSDM Staff Forum Nutrition Group Holds Live Cooking Demonstration
On Tuesday, January 12, 2016, approximately 25 staff members from Boston University Henry M. Goldman School of Dental Medicine (GSDM) came together in the Boston Medical Center (BMC) Food Demonstration Kitchen for a live, interactive, cooking demonstration from Ms. Tracey Burg, a trained chef and registered dietitian. The demonstration was sponsored by the GSDM Staff Forum Nutrition Group.
The live cooking demonstration, which took place from 12 to 1 p.m., allowed GSDM staff members to take part in making two healthy, seasonal, and delicious dishes from scratch: homemade whole wheat pasta, and lemony kale salad.
Ms. Burg began the demonstration by providing a brief overview of the BMC Preventative Food Pantry and the BMC Food Demonstration Kitchen.
The BMC Preventative Food Pantry allows families to receive three to four days’ worth of food for their household twice per month, providing food to thousands of BMC patients and their households each year. The BMC Demonstration Kitchen offers multiple classes each month focused on various aspects of healthy eating. BMC is in the process of creating a larger Demonstration Kitchen that will open sometime in the spring.
After the overview of the BMC Preventative Food Pantry and the BMC Demonstration Kitchen, Ms. Burg explained to the approximately 25 staff members in attendance how to make the two simple, healthy dishes.
Five ingredients—whole wheat flour, salt, eggs, water, and olive oil—were transformed into fresh whole wheat pasta. To do this, the staff members cracked eggs, mixed ingredients, rolled dough, and cut dough into pieces. It took just a few minutes for staff members to turn the five ingredients into fresh, whole wheat pasta, ready to boil.
A total of 10 ingredients—lemon juice, olive oil, garlic, sugar, pepper, salt, kale, sunflower/pumpkin seed kernels, scallions, and parmesan cheese—were combined together into a large bowl to make the fresh lemony kale salad.
GSDM Development Program Officer Ms. Leslie Caiola, who coordinates the Staff Forum Nutrition Group, said the staff members thought the food was both delicious and easy to make.
The theme of the live cooking demonstration was “healthy, affordable, easy, and delicious.” The demonstration fit into the Staff Forum Nutrition Group’s overall goal: to promote an interest in personal nutrition, health, and overall wellness among GSDM staff members.
“The live cooking demonstration went very well. Staff members were able to learn how to create two healthy, great-tasting dishes from scratch,” said Ms. Caiola. “It was also a great opportunity to educate staff members about the BMC Preventative Food Pantry.”
“I would like to thank Ms. Tracey Burg for her informative and engaging presentation,” continued Ms. Caiola. “We all look forward to cooking with her again soon!”
The Staff Forum Nutrition Group has monthly meetings in which all GSDM staff are invited to attend. While these meetings do not always feature a live cooking demonstration, they do always feature a special guest speaker. The next meeting—which will take place on Wednesday, February 17, 2016—will feature a presentation from Ms. Kelley Bradshaw MS, RD, LDN, titled, “Nutrition and Oral Health.”
“I would like to commend all our staff members who are taking advantage of this wonderful opportunity to improve their overall health through knowledge of healthy eating habits,” said Dean Jeffrey W. Hutter. “I would also like to thank Ms. Leslie Caiola and Ms. Janine Lipsky for their work in coordinating the Staff Forum Nutrition Group.”
The Staff Forum Nutrition group plans to have another live cooking demonstration sometime in the spring, when the new BMC Demonstration Kitchen is finished.
Click here for information on all upcoming Staff Forum Nutrition Group meetings.
Photos from the live cooking demonstration can be found on Facebook and Flickr.