Photo By Senior Master Sgt. Sarah Mattison | U.S. Army Warrant Officer Candidate Jesse Lewis, a senior paralegal with Joint Force...... read more read more
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CAMP JOHNSON, Vt. - Walking into the kitchen of the Green Mountain Armory smells of ginger and fresh-cut onion float through the air. Capt. Gene Enriquez finishes up demonstrating proper chopping techniques and instructs his class to begin prepping their ingredients. As part of Asian Pacific Heritage Month, the Vermont National Guard’s Cultural Diversity Enhancement Team (CDET) hosted an Asian cooking class at Camp Johnson.
Enriquez, commander of Headquarters, Headquarters Company, 86th Brigade, Special Troops Battalion, Vermont National Guard, also functions as the Asian Employment Special Emphasis Program manager.
“Cooking is a hobby of mine, and I felt that exploring other cultures through cuisine would have a lasting impact on our members,” Enriquez said.
This year’s class focused on Indian cuisine and their goals were to learn how to make a bread product and a masala (curry) to serve to other members of the Vermont National Guard during the CDETs Asian Pacific Heritage event. All ingredients needed for participation were provided, while each student was asked to bring in their own knife, cutting board, mixing bowl, kitchen towel, spatula and sauce pan, to help alleviate having enough equipment to go around.
The students prepared Chana Masala, chickpeas in a masala gravy and Naan, an Indian flatbread, for the event.
“Whether experienced home-cooks or first-timers, all students learned the basics of bread making and creating a curry base,” said Enriquez. “I believe that controlling the ingredients and making the dishes from scratch will make them less hesitant to try unfamiliar food from India, Pakistan and Nepal (all represented in Vermont) in the future.”
Six students participated in the class, which included both military members and a state employee. For four of them, this was the first time they had ever taken a cooking class.
“Learning new recipes and a different way to cook, is what made me interested in taking the class,” said Spc. Alejandra Caballero, a human resources specialist with Headquarters, 86th Infantry Brigade Combat Team (Mountain). “The whole aspect of the class was fun. Getting a group of people together to cook and learn about another culture was an honor.”
“I wanted to participate because I enjoy cooking,” said Pfc. Chelsea Smith, a quartermaster and chemical equipment repairer with Detachment 1, Delta Company, 1st Battalion, 224th Aviation Regiment (S&S). “I had never made Asian food before, and it sounded like a great opportunity to expand my meal options.”
For warrant officer in training Jesse Lewis, this was an opportunity to take a second class with Enriquez.
“Capt. Enriquez always makes excellent food and is a quality instructor,” Lewis said. “It’s nice to socialize with other members of the organization, but most importantly it's good to learn about other cultures. Over a good meal is a great place to set aside any differences you might have and just connect and interact with others. I think this cooking class is an ingenious way to further cultural diversity.”
Enriquez’s idea to promote cross-cultural harmony through food was successful and he is hoping to make the class an annual event.
“Culture in many ways is best expressed and understood through food,” Enriquez said. “This was an excellent opportunity to expose our workforce to cuisine they may not be familiar with.”
| Date Taken: | 05.29.2015 |
| Date Posted: | 08.12.2015 20:08 |
| Story ID: | 172990 |
| Location: | CAMP JOHNSON, VERMONT, US |
| Web Views: | 270 |
| Downloads: | 0 |
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