One of the requirements to be a Global Ambassador for Jamie Oliver’s Food Revolution is to put on a Food Revolution Day event. The day is to be a celebration of food and cooking. I knew right away that I wanted to include the Girl Scouts in my event and soon after deciding that I met Chef Lou Ann Colaric. I am an insurance agent by day and she is one of my clients. She started talking about her personal chef business and I knew that this was a divine connection. We were meant to work together!
I couldn’t be happier with how the day turned out and I look forward to seeing how we can keep this momentum going. After all……..this isn’t just about a one day cooking class………this is a Food Revolution! It’s time we take back food from the food scientists and get back to real whole food.
My last post was all about how the Girl Scouts went to work learning how to make pasta. We had messy fingers and lots of laughs. The girls did a great job mixing the dough and learning how to roll it out. The last step of cutting the dough into fettuccine really got the girls excited. They knew eating couldn’t be too far behind.
The girls kept at it until the pasta was ready for cooking. Boy! Were we getting hungry! My stomach was growling out loud in anticipation of eating this homemade pasta. We did a little lesson on label reading while Chef Lou Ann cooked the pasta. Jen, Jamie, Tiffany, Janice, and Roberta added the sauce and then delivered the bowls of pasta to the girls. They were working hard. We found out quickly that serving over 100 girls all at once is a bit of work. Whew! We all owe a great big thank you to United Skates of America – Wickliffe for their donation of all the utensils, bowls, and napkins. The owner of the skating rink, Ann-Marie, was extremely generous with her donation. She is a healthy living advocate and I knew she would want to help us out. The girls all loved the pink napkins!
The Juggling Real Food and Real Life Newsletter is Coming!