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Kitchen to Kitchen - Cooking at Home LIVE with SHFM!
On the Menu: Adobo-Rubbed Fish in Banana Leaves (Trucha Adobada en Hoja de Platano) accompanied with Homemade Corn Tortillas & Salsa
From our kitchen to yours, elevate your home cooking LIVE with one of SHFM’s community of professional corporate chefs. Dive into this virtual cooking class and make
Adobo-Rubbed Fish and Homemade Corn Tortillas & Salsa step-by-step. Our host chefs will answer your questions LIVE along the way and you’ll have a completed dish at the end of class. Let’s cook together… enjoy a new virtual SHFM experience and finish with a delicious dish from our kitchen to your dinner table!
When
Thursday, June 25
6:00 p.m. - 7:00 p.m. (EDT)
Free but seats are limited. Reserve your spot today!
Important Info and Materials
Prior to class, we recommend gathering your ingredients and cooking utensils/equipment. This way, you can easily access all ingredients and materials during the demo to cook right along with the Chefs.
Adobo-Rubbed Fish in Banana Leaves - Recipe, Ingredients and Equipment Needed -
(Note: You may substitute parchment paper for the banana leaves)
Homemade Corn Tortillas - Recipe, Ingredients and Equipment Needed
Homemade Salsa - Recipe, Ingredients and Equipment Needed
Michelada - Recipe, Ingredients and Equipment Needed (Optional Cocktail Pairing)
Get to Know the Chef Presenters
Chef Rachada Prayong-Russell
Operations Director,
SodexoMagic
Chef Jose Santa Ana
Executive Chef,
Sodexo
Chef Gustavo Vega
Culinary Director, West,
Sodexo
- Favorite thing about being a chef is getting to transform any product from Mother Earth into a beautiful dish.
- The best food tip I can give: while making cinnamon rolls, cut them with a piece of string.
- My first food memory is of my Mom's homemade tortillas.
- The highlight of my career is getting to be a chef and travel around the world. I was nominated for Chef of the Year for Sodexo North America, I was in pastry competitions in Switzerland, Italy, Germany and Austria.
Hosted By
