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dessert nale, a Peach Melba mascarpone cheesecake topped with fresh raspberries.
“Chefs at each of the Aprons Cooking Schools put menu ideas together and submit them to the head of ce,” says Eisen, a culinary school-trained sous chef for Publix’s Aprons division. “Then, if your menu is chosen, you put a lesson plan together that includes teaching points about each of the ingredients and side demos in addition to making the recipe, such as showing how to cut a mango.”
SOURCING & SELLING PRODUCE
The produce department and produce buyers are the main source of fresh fruit and vegetables for retail cooking schools.
“If we have a small class, say 6 or 7 people, I’ll go down to the store and pick up the ingredients I need off the shelf. Or, if we have a big class, say 30 people for knife skills, I’ll work with the store’s depart- ment heads to order the quantity we need directly from them so as not to deplete the in-store displays,” says Publix’s Eisen.
Similarly, Bristol Farms’ Johnston says the store’s produce manager and chain’s corporate buyer keep her informed of all new products as well as when speci c fruits and vegetables come into season. The school then works these items into recipe develop- ment for classes, so this produce is high- lighted when in abundance in the store.
Sometimes, produce organizations donate products to retail cooking schools. A good example is the Irvine, CA-based California Avocado Commission’s (CAC) contribution of fruit to two Bristol Farms classes. A California Avocado Guacamole Roasted Potato Salad starred in the Memorial Day Potluck Picnic menu at The Cooking School at Bristol Farms, while a Grilled California Avocado and Watermelon Salad was featured in a Patriotic Fireworks Dinner class for the Fourth of July.
“We identi ed cooking school directors and supermarket dietitians as an additional opportunity to support the retail commu- nity and launched a designated program to serve this audience over a decade ago,” says Jan DeLyser, the CAC’s vice president of marketing. As such, “we provide cooking school directors with product, usage ideas, nutrition information, printed materials and giveaways to use in their customer outreach. After all, cooking classes provide an inter- active forum that goes beyond a typical demonstration, offering a more in-depth educational experience for the participants.”
Harmons Cooking School also will partner with new farmers’ markets to provide supplies and to support their oper- ations, according to Tyler Kofoed, cooking school and catering director.. “Most of the farmers in the area sell their produce through Harmons, so supporting their busi- ness through the farmers’ markets only grows our business. We also partner with several non-pro t organizations that advo- cate eating locally. One organization even presents a series on canning and pickling in our schools.”
Recipes are one of the best take-homes from retail cooking classes.
My daughter and I received all seven that Chef Eisen demoed and we dined on at the Publix Aprons Wine and Cheese Pairing class. Each clearly listed ingredients and easy-to-follow instructions.
“Customers are given the recipes, so they can go out into the store to purchase the ingredients,” says Grace Hanusin, Tops’ Amherst, NY-based regional cooking school manager. “It’s been known for produce items to sell out after a cooking class.” pb
40 / OCTOBER 2018 / PRODUCE BUSINESS