Chef Bobo’s Blog

 

A Day without Immigrants

It’s been a very busy morning. If you’ll recall, yesterday was an important day for our country’s immigrant workers to show their importance to our everyday lives. On “a day without immigrants”, thousands of workers took the day off all across the country and marched in solidarity. Many small businesses in New York closed to show their support and to allow their workers to get involved. Some of those businesses were food businesses like delis, restaurants, butchers and bakeries. As a matter of fact, the bakery from which we ordered our bread for today was working with a very small staff as their immigrant workers took the day off. Late yesterday I was advised that they wouldn’t be able to deliver our order today. At first I was upset because it was too late to order from another bakery. But now I’ve realized what a great learning opportunity we have on the importance of immigrants to our country. I don’t think I need to say anything more. The message is clear.

Today, Chef Oscar will once again be cooking the food of his country, Colombia. While Oscar is an American citizen, he immigrated to the United States from Colombia on 2005. Around 3 years ago the International Culinary Center granted Oscar a full scholarship to attend culinary school. Since then he has developed into an amazing cook as evidenced in his menus. Here’s what he has on his menu today:

Today’s soup will be Broccoli Soup. Like our cauliflower soups, this soup is made thick and creamy from the large amount of broccoli that we put in our soup. All of that broccoli is pureed.

As mentioned above, there will be no sandwich today.

For his entrée Oscar is preparing a traditional Colombian Beef Stew called Carne Sudada. The sudada will be cooked with garlic, chopped tomatoes, carrots, potatoes, red peppers and scallions. It will be seasoned with oregano, thyme, cumin and cilantro. All of this will be simmered in chicken stock.

The vegetarian option will feature a Root Vegetable Stew with beets, carrots, parsnips, rutabagas, onions, carrots and potatoes. The stew will be seasoned with garlic, oregano, thyme, cumin and cilantro and simmered in vegetable stock.

On the sides we will enjoy some creamy Polenta and Sauteed Collard Greens.

And there is the beautiful Salad Bar and all of that Fresh Fruit.

Enjoy the day today. And in case you don’t remember, we have a 4 day weekend for President’s day! (5 days for students)

Posted by chef on Friday February, 17
0

Choose groups to clone to:

Chef Bobo cooking with student
Lunch Menu

Main Building 3rd - 12th Grades 433 West End Avenue New York, NY 10024 212.497.6500

Robert L. Beir Lower School Building 2.8 Years - 2nd Grade 160 West 74th Street New York, NY 10023 212.497.6550

Connect With Us
powered by finalsite