MARCH 24 • 2022 | 39
L
earning how to prepare a new
dish can be a daunting task
for some. NEXTGen Detroit
Balance, which seeks to create a space
for young adults to focus on mental
health, life and work balance, wanted
to take the guesswork out of trying
a new recipe. The group brought in
Gray Table Cuisine’s personal chef
Natalie Brodsky for a step-by-step vir-
tual cooking class on Feb. 23. Brodsky
is a self-taught, plant-based chef who
is passionate about using food as med-
icine and the intersection of nutrition
with taste and aesthetic.
NEXTGen Detroit Balance chair
Marni Lieberman said, “This event
was specific to our healthy eating
habits and wellbeing that also benefits
our mental health and mindset. This
cooking class led by Natalie had us
focus on a vegan recipe without mak-
ing it challenging or difficult.
“She had us making Minestrone
soup and talked about the nutritional
value of everything that we were put-
ting in,” she added. “She also talked
about how to sustain a diet in a way
that doesn’t have to be challenging and
difficult.”
Lieberman said the cooking class
was meant to be in-person but had
to shift to virtual because of the pan-
demic. Ahead of the event, those who
attended were instructed to pick up a
cooking kit with all the ingredients to
make the soup.
More than 20 people logged on
for the step-by-step cooking class.
Lieberman said it was one of their
more populated events. “I do think
that Zoom adds that challenge of less
interaction and opportunity. But over-
all, I think people were very engaged,
and I got a lot of positive feedback
afterward. Some people wanted more
cooking classes and ideas in the
future. So that’s always good.”
NEXTGen Detroit hosts delicious virtual
cooking class with local chef.
Step-By-Step
Cooking Class with
a Personal Chef
RACHEL SWEET ASSOCIATE EDITOR
COURTESY OF NEXTGEN DETROIT
TOP: Ingredients
for Minestrone soup.
BELOW: Minestrone
soup almost ready
to serve. RIGHT:
Ingredients chopped
up ready to be
cooked .
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