From Haute Cuisine to Coastal Farm Cuisine — Meet Chef Amy Glaze
Chef Amy Glaze teaching young students how to cook.
She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy in Paris and Le Bernardin in New York.
Now, Chef Amy Glaze is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background.
Since its inception two years ago, Glaze has overseen the pioneering “Edible After School” program, Pescadero’s first after-school cooking class for kids. Its aim is to not only teach fundamental cooking skills, but to help strengthen English and math literacy.
Caldo Verde made with ingredients donated or purchased from local farms.
Portuguese bread made by the students.
Recently, I had a chance to sit in on one of Glaze’s classes, in which the kids were making Portuguese bread and caldo verde, a soup stew of kale, potatoes and chorizo. They’ll also be making jam and zucchini flower corn bread to sell at the local farmers market this summer.
The Palo Alto-reared Glaze, the only American woman thought to reach the level of chef de partie at Guy Savoy, has had a most unusual career trajectory. Learn more about this remarkable chef who’s making a difference in my story in the new issue of Edible Silicon Valley.
Tasting their handiwork.
I love the look of that bread! Really great program, and super writeup – thanks.
I saw your article in the magazine – you did a great job!
Love seeing chefs being involved with the community, especially with the younger generation.
Wow, she sounds like an amazing woman and chef!
Such a nice program Carolyn…thanks for sharing it.
Hope you are having a great week 😀
Now how cheerful are the boys
Caldo Verde ?
I make a simular soup called licorice
Potato soup.
I use both Italian & regular kale along with thinly sliced youkon gold potatoes, caneloni white beans , diced carrot celery &onion diced the size of the beans.
For the licorice flavor i use hot italian sausage albondigas & a little xtra fennel seed & whole corriander