Art Institute of Washington Culinary Student Participates in AFAC Workshop

By: The Art Institutes

December 20, 2016

David Kimbell

David Kimbell, who is working toward an Associate of Arts in Culinary Arts at The Art Institute of Washington, a branch of The Art Institute of Atlanta, recently participated in Arlington Food Assistance Center’s (AFAC) workshop. The event, titled Waste Not, Want Not Solutions to Prevent Food Waste, was designed to help county residents learn how organizations, like The Art Institute of Washington try to solve the problem of food waste on national and local scales—and how the community can get involved at home, school, or at work.
David performed a cooking demonstration on ways to re-purpose your old and stale bread by preparing a tomato and bread soup. In addition, he also spoke on a panel about ways to prevent food waste. The recipe for the Tomato and Bread soup is below:
Tomato and Bread Soup

•         Remember to wash hands with soap and water for 20 seconds before preparing food, to wash surfaces and utensils after each use, to use separate cutting boards for produce and meats, and to refrigerate food within two hours. 
•         2 tablespoons olive or vegetable oil
•         1 onion, chopped
•        2 garlic cloves, finely chopped
•         2 pounds fresh tomatoes, peeled, seeded and chopped or 2 (15 ounce) cans diced tomatoes
•         2 cups water (or chicken or vegetable stock for extra flavor)
•         2 cups stale wheat or white bread, cut into cubes
•         1 tablespoon dried basil or oregano or 1 cup fresh basil or oregano leaves or cilantro, torn in pieces
•         1 pinch crushed red pepper flakes (optional)
•         1/4 cup grated Parmesan cheese (optional)

1.    Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and cook until soft 5-8 minutes. 
2.    Add the garlic and cook 1 minute. 
3.    Stir in the tomatoes.  Bring to a boil, then reduce heat and simmer about 5 minutes. 
4.    Add the bread cubes and water and simmer 15-20 minutes.
5.    Stir in basil, oregano, cilantro, and red pepper flakes.  Serve warm, with parmesan cheese on top, if using.

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By: The Art Institutes

December 20, 2016

culinary Culinary Events