Brooklyn Jubilee’s Cooking Club met for the first time on Saturday, December 10, 2011, at Baptist Church of the Redeemer in Flatbush. A new endeavor that is part of Brooklyn Jubilee’s developing food and nutrition ministry, the aim of the Cooking Club is to create a space where people in the Flatbush area might learn and share healthy cooking tips.

While advice on healthy eating is abundant (and, sometimes, conflicting), there is little tailored to West Indian cuisine. How do we tap into existing knowledge in the community and come up with recipes for meals that are healthy, nutritious and affordable?
We set out to answer that question in three groups, which included Brooklyn Church of the Redeemer attendees, as well as, Brooklyn Jubilee staff, volunteers and clients. The professional chef in the house, Lauren Pilgrim, had laid out the ingredients and prepped three recipes –rice and peas (beans); sweet potato and vegetable curry; and Jamaican slaw–for us to make.
Also at hand were Leisa Bryant, a dietician, and Michelle Pink, a family nurse practitioner, to offer their expertise on nutrition and health. However, it was evident that the non-professionals knew more than a thing or two about cooking and eating well!
More than just prescriptive, the recipe handouts and nutrition guides served as prompts for exchanging knowledge. As they chopped, measured and stirred, participants shared their own cooking stories, demonstrating that there are a myriad ways of personalizing dishes–such as varying the mixture of spices (a great taste substitute for salt) in the curry to one’s taste.
At one point, a debate ensued on whether it was better to go with the high calorie content of real mayonnaise or the fat-free “fake stuff” kind in the slaw. The real stuff won out, although there were strong proponents for using olive oil and lemon juice as healthier substitutes.
The teenage participants, accompanying their mothers, also displayed a general ease in the kitchen, whether cultivated from helping out at home or from restaurant work experience. A couple of them showed some really decent knife skills, which were further sharpened that morning. Here is Chef Pilgrim imparting a handy tip on how to avoid accidents on the cutting board: curl and tuck the fingertips of the hand that’s holding the vegetable steady, using your knuckles instead to guide the blade, like this:

After a morning of learning, sharing and making, participants were able to take home a healthy meal of their own making. Addressing immediate and long term needs, the first Cooking Club meeting was an encouraging start to a ministry that hopes to build on the knowledge of the community it aims to serve.
— Fiona Lee
