News
Indianapolis-based Junior Chefs Academy teaching students about pork nutrition
Photo provided by Indiana Pork.
An Indianapolis-based chef says an after-school program is teaching students about the versatility and nutritional value of pork.
Ross Katz, executive director of the Junior Chefs Academy, says the curriculum is designed to help participants better understand food preparation.
“We talk about fat content, the color of the meat, and we talk about what different cuts are for,” he says. “A leaner cut, like a pork loin, is more akin to a hot sear, whereas something like a pork shoulder needs a longer cook to really break down those fibers.”
He tells Brownfield the program is also teaching students to become informed consumers.
“If it wasn’t for farmers, we wouldn’t have food,” he says. “I want them to understand everything that goes into producing the food to get it to their plate. We’re making generational changes in these underserved communities.”
Katz says the long-standing partnership with Indiana Pork helps build healthy eating habits and connects students with neighborhood food resources.
AUDIO: Ross Katz, Junior Chefs Academy