CULINARY EDUCATION

At La Soupe, we believe in bringing people together through food. Instead of the traditional teacher-student model we see everyone as having something to share and something to learn. Therefore, it is vital that our experiences are rooted in the importance of getting curious about food. Our educators will ask questions, experiment, and cultivate an environment of creativity so that we as a community can become confident in the kitchen. 

Utilizing rescued food in our classes creates the same situation we all face at home, which is how to use the foods we already have in our refrigerator and pantry so it doesn’t go to waste. It is a concept that we call Cooking Improv. Cooking Improv is a route to create meals that are not driven from a recipe but rather born from the desire to avoid waste, save money, and form a healthful, balanced and mindful diet. When the cook’s goal shifts from making a perfect dish to ENJOYING the process of cooking that is when cooking can become a sustainable habit.

Who are these experiences for?
With a lack of Home Economics in our school systems, we stand by teachers, valuing the need for practical hands-on education. We believe culinary education is needed in all neighborhoods and for all people no matter income or age. More so, we believe all experiences are enhanced with a diverse group of students – diverse in knowledge, belief, ethnicity, race, color, religion, gender identification, sexual orientation, age, experience, and more.

So why is culinary education so important?
Cooking from home is less expensive than purchasing prepared foods, often more nutritious, and has the power to bring people together. “The average U.S. household wastes 31.9% of the food that its members obtain.” And this “waste is hitting individual households with a $1,866 annual cost.” -Prof. Jaenicke and Yu report their findings in the American Journal of Agricultural Economics.

“Learning how to cook is extremely fun when you have people to learn with”

- Gamble Montessori Student