Jacqui Tyson shares recipes, knowledge with childcare facility chefs

Cooks and chefs from childcare facilities in the Corporate Area and St Catherine were treated to a dazzling display of fine culinary skills at a Child Protection and Family Services Agency (CPFSA)-sponsored training seminar on Wednesday.

The event was held at the Mustard Seed Communities complex on Windsor Road in Spanish Town, and saw Culinary Artist Jacqui Tyson share her skills and guide participants on how to prepare tasty, budget-friendly meals of high nutritional value for the children under their care.

CPFSA CEO Rosalee Gage -Grey described the event as a continuation of the partnership with Tyson to ensure that chefs and cooks are equipped with the skills necessary to provide economic and nutritional meals. “The need for proper nutrition for the growth and development of the children we serve is our primary objective,” said Gage-Grey, adding that the training was integral to this process.

“We believe in training the staff in how to prepare these meals and how to keep the kitchen and areas sanitised,” she said.

Tyson — who focused on sanitation, nutrition, and planning meals on a budget — did a demonstration on preparing food using, for the most part, local vegetables. She said she chose the childcare facilities to help those responsible for feeding our children.

“This is a pet project for ‘The Jacqui Tyson Share the Love Foundation’. We have chosen the children’s homes and children protective agencies islandwide to see how we can help people who are really responsible for preparing meals to get the nutritional level up to standard so our children can [be] healthy and fight diseases,” she said.

Of the creations, the intriguing meatless Monday pasta, with a pumpkin base, callaloo, carrots, and other vegetables added, stood out as an easy-to-prepare meal with high nutritional value.

The breakfast ‘eggy bread’, also known as French toast, prepared by dipping bread slices in beaten eggs and spiced with cinnamon, vanilla, and a pinch of sugar, showed a creative and healthy way to get carbohydrates and protein in the morning. Complete with a bit of sugar on top and some fresh ripe bananas as garnish, it was also easy to prepare.

A callaloo lasagna roll, using lasagna shells stuffed with callaloo and cheese, was rolled out for lunch. Ramen noodles with local vegetables and sliced sausages was the main course. The sausages may be substituted with chopped chicken or beans for vegetarians

Christopher Wright, a chef at the Maxfield Park Children’s Home for seven years, said the training was very beneficial.

“I learnt a lot of stuff, and this will enable me to prepare healthy meals for the children as I try to do my best each day,” he told The Gleaner.

Wright said his passion for cooking started from his school days. He went full time after leaving school.

lifestyle@gleanerjm.com