The Cal Cooking Club at UC Berkeley has spawned more than one non-profit culinary entity with international reach.
Earlier this month I wrote about Sprouts Cooking Club, which offers classes to budding young chefs. Sprouts is the brainchild of Berkeley graduate Karen Rogers.
Newcomer Berkeley’s Kitchen, founded by another UC-Berkeley alum Cristina Lau, aims to offer adults an edible education at affordable prices with an emphasis on showcasing the rich diversity of ethnic cuisine in the local community.
Lau, 23, grew up in Tijuana and San Diego, and recalls peeling shrimp and washing dishes at the Chinese restaurants her parents owned. She speaks three languages, considers herself mostly Mexican with Chinese roots, and enjoys cooking Mexican-Chinese fusion food. (Think stir fry with chillies.)
To learn more about Berkeley’s Kitchen, its classes, and charitable work, read my post on the program over at Berkeleyside.
Lettuce Eat Kale 