My name is Betty and have recently taken on the position as President of Chefs in the Classroom.
One of the things that brought me to Kelowna 18 years ago was the beautiful abundance of fresh fruit and vegetables grown here. I own and operate a commercial culinary incubator and Lebanese Cuisine Catering and Cooking classes. So many of the fruits and vegetables grown here are used to create many dishes from my Lebanese heritage. My culinary skills were passed on from my mother who was an amazing cook and encouraged me to cook with her from a very young age. I was fortunate to grow up eating nutritious meals and it is my pleasure to be part of Chefs in the Classroom, teaching, learning and passing on knowledge to our young children.
What is your favourite locally-sourced food?
Silken apples. They only come out for a short period of time in early fall and are delicious. Silken apples are yellow skinned with a hint of a honey taste. You should try them!
If you were a vegetable, what would you be?
Eggplant! Such an under-rated vegetable and many people don’t know what to do with it. There are many dishes that can be made with eggplant that have originated from the Mediterranean regions and this deep dark jewel has many nutritional vitamins and high in fibre.
What’s something you’ve learned from Chefs in the Classroom?
I’ve learned that even young children are not just hungry for food but also hungry to learn about what to do with it and where it comes from.
What makes volunteering with Chefs in the Classroom awesome?
It’s incredible and so much fun to see young eyes opened to learning about new possibilities in food options and learning to cook.