Recipes for learning – SCOTIABANK TRAINS CANTEEN COOKS
AS SCOTIABANK steps up its Nutrition for Learning (NFL) programme, targeting students in 38 primary-level institutions, it recently hosted workshops for several school canteen cooks. The workshops, which have been conducted by master chef Jacqui Tyson, sought to equip canteen and administrative personnel in schools with the knowledge and skill to prepare more nutritional meals for students.
In addition to training the canteen staff in meal preparation, Scotiabank has been assisting the institutions in establishing vegetable gardens from which they can get produce to include in the meals prepared at school.
“We also want to equip parents and guardians with the knowledge and skills to be able to creatively incorporate vegetables into their children’s meals, as well as other ways to increase their nutritional value,” says Joylene Griffiths, executive director, ScotiaFoundation.
Below are some of the recipes that Chef Tyson shared with the schools’ cooks. 4oz chicken breast
1⁄4 tsp vegetable oil 1tbsp garlic
1⁄4 tsp minced ginger 1tsp brown sugar
1⁄4 cup light soy sauce Scallion for garnish
PREPARATION
In a sauce pan, sauté garlic and ginger.
Add soy sauce and sugar and cook on low until thick and liquid is reduced by half for about 10 mins.
In a separate pan, sauté chicken with oil until brown. Add to reduced glaze.
Cook in sauce for about 3-4 mins.
Garnish with scallion. Can be served with 4-6oz of vegetable and 2oz of starch.