Liam McNaulty volunteers with our school in Summerland. He works at Brodo Kitchen + Catering in Penticton. He has been with Brodo for 5 years and Restaurant Chef for the past 2 years. He lives with his wife in Okanagan Falls where they spend their spare time gardening and hiking with their two huskies.
We thank Liam for being a part of the Chefs in the Classroom – edible education family and helping to bring this program to Trout Creek School in Summerland.
What is your favourite locally-sourced food?
I love the farm fresh eggs we get from the farmers up at Peach Cliff in Okanagan Falls. I also can’t wait every year until our giant raspberry bush starts to put out an abundance of sweet and tart treats.
If you were a vegetable, what would you be?
A russet potato because they are a little ugly, maybe a bit rough and unpolished, but very versatile and can be a staple to any meal.
What’s something you’ve learned from Chefs in the Classroom?
Just how many awesome volunteers there are out there dedicated to educating the next generation about making good food choices. Thanks so much everyone.
Do you have a favourite kid-friendly recipe you’d like to share?
1 cup of 3.25% milk
6 ounces of grated cheddar cheese
1/2 tsp sea salt
1/2 tsp garlic powder
1 1/2 sheets gelatin, bloomed in cold water for 5 minutes. Heat milk until steam begins to rise, add all the ingredients above and blend on high for 1 minute.
What makes volunteering with Chefs in the Classroom awesome?
The field trip to Blossom Fruit Stand in Summerland! So much to do and see at the farm. The staff do an incredible job of making us feel welcome, setting up for the kids and providing so much information about the seed to fruit life cycle.