Accessible Cooking 101

Bringing Heat in the Kitchen!

Cost

Free to those who participating in DSB and do not need travel assistance, or who are currently participating in Vocational Rehabilitation. 

Who

DSB Pre-ETS customers who do not need travel assistance and DSB customers who are currently participating in Vocational Rehabilitation. 

Date and time

Sep 21, 2024 01:30 PM until Sep 21, 2024 03:30 PM

Location of event

Lilac Services for the Blind
1212 N Howard St
Spokane, WA 99201

Event description

Wood spatula and spoon on a table next to a chef’s hat, a clove of garlic, and several bay leaves.

This introduction to heat and basic food fabrication will help the attendees learn the basics of food preparation. All young people, even those with vision loss, benefit from early and ongoing food preparation activities as soon as it can be safely mastered.  

Young people with vision loss are often banned from the kitchen. Well-meaning family members caution of the dangers of the kitchen:  “You can get burned or cut in the kitchen so it is best if you stay out.”   

But young people can be taught basic cooking skills if given proper information, strategies and equipment. 

Parents of teens and young adults with vision loss, who do not have vision loss themselves, also benefit from this workshop. They will be introduced to basic cooking tools and strategies to give them more opportunities to include their young people in family meal preparation. 

During this workshop, the young person will team with an adult family member to create a “Tasty Team.” The Team will be introduced to the science and safety of basic heat principles around cooking with vision loss. And they will use a common kitchen appliance to produce a delicious, cooked dish.  

A Tasty Teams Culinary Tool Collection, assembled by The Blind Kitchen will go home with each Team so the skills learned in this workshop can be practiced in their own homes. Each Team will also receive their own chef hats to mark the successful completion of the workshop.

Learning Objectives

  • How to set up a safe, clean and efficient work area
  • Three ways to measure accurately and without waste
  • To introduce the concept of a three-ingredient recipe.
  • To safely fabricate at least three food types with adaptive tools.  
  • To spread a condiment of choice onto a food cleanly and without waste.
  • The anatomy of an electric toaster and basic principles of cooking with heat
  • How to cook a food item safely using adaptive tools and techniques.
  • Ways to keep a work area clean and how to clean as you go.

Apply online by September 6, 2024. For more information on this or other workshops for Blind, Low Vision, or Deaf-Blind young people, please contact Ryan Scott or call 509-818-1010.