September is shaping up to be an action-packed month for the GO Kitchen Ready (KR) program. Here’s a round-up of what’s happened recently and what’s coming up! We hope you’ll come out to support the KR students at one or more of these events.
Kitchen Ready served up soul food from the Southside at Goombay Festival. Kitchen Ready students, graduates, and staff ran two booths at the 36th Annual Asheville Goombay Festival, held in Pack Square September 9-11. The Cycle 13 booth was staffed by current Kitchen Ready culinary students and led by Chef Director Liam Luttrell-Rowland. KR students cooked and served plates of fried fish and wood-fired BBQ chicken, accompanied by mac & cheese, vegan collard greens, coleslaw, heirloom tomato salad, and green beans. KR graduates also helped staff Chef Gene Ettison’s J. Lee’s Chicken Shack booth. Goombay Festival is the YMI Cultural Center’s annual celebration of African and Caribbean culture in Western North Carolina.
KR Students Competed in Whacked at FRS Asheville Open House. Cycle 13 Kitchen Ready students participated in the annual Whacked Cooking Competition hosted by FRS Asheville on Tuesday, 9/13. Cooking teams led by local chefs were comprised of KR students, School Food Service Directors, and local volunteers. KR student Jevia Nesbitt was on the first place team, led by Chef Michelle Bailey of Smoky Park Supper Club. Congrats to all the students and participants!
Up next: Knife & Fork Pop-Up Dinner with The Nightbell, benefiting the GO Kitchen Ready program. James Beard award semi-finalist Chef Nate Allen of Spruce Pine, NC joins Heirloom Hospitality Group Executive Chef/Owner Katie Button for this dinner, which will take place at The Nightbell in downtown Asheville on Wednesday, 9/21 from 5-10 PM. Guests should contact The Nightbell directly to make reservations for this special collaboration dinner.
Cycle 13 Chef Tuesday series begins! Chef Joe Scully of Chestnut and Corner Kitchen kicked off Cycle 13’s Chef Tuesday series this week. Chef Joe–a longtime Kitchen Ready supporter–taught egg cookery and hollandaise to the Kitchen Ready students. Under his instruction, they prepared “breakfast for lunch” in Southside Kitchen.
Chef Ivan Candio of The Admiral will join us on Tuesday, 9/20 to teach knife cuts and Latin cuisine, while Chef Steven Goff of Sovereign Remedies joins us in the classroom on Tuesday, 9/27 to teach chicken butchering. We invite you to join us for lunches prepared under the instruction of these visiting chefs from 12-1 PM in Southside Kitchen.
Chef Tuesdays are made possible through a partnership between Green Opportunities and the Asheville Independent Restaurant Association, and 13 local chefs have participated in the program to date. Get the September Chef Tuesdays flyer.
GO’s seven-week Table Service Essentials course begins Sepetember 22. This free “front-of-house” training program will give participants the skills and hands-on experience needed to secure a job in Asheville’s thriving restaurant sector. Seats are still available–Apply here. Table Service Essentials is offered through a partnership between Green Opportunities and A-B Tech. Questions? Call (828) 398-4158 ext. 112.
Pop-Up Dinners return to Southside Kitchen next month. Our popular Pop-Up Dinners return October 6th! Dinners take place each Thursday evening from October 6 to November 3 in Southside Kitchen. Guests will be seated on a first-come, first-served basis between 5:30 and 7:00 PM. These three-course dinners in our interactive culinary classroom are cooked by the GO Kitchen Ready students and served by the GO Table Service Essentials students.
The suggested donation is $10-15 per person, based on what guests can afford to pay, but everyone is welcome to attend. All donations go directly to our students. Kitchen Ready and Table Service Essentials are made possible through a partnership between Green Opportunities and Asheville-Buncombe Technical Community College.