There is a new chef in town. The recreation department welcomes Heather Barg, who has joined the culinary staff this summer creating fun and delicious programming for our youngest chefs (K-3). Barg has an impressive background, having studied both fashion at the Fashion Institute of New York and earning a culinary arts degree from The Restaurant School at Walnut Hill College.
Her professional experience includes her ‘personal chef’ company, Pink Roots, ‘garde manger’ at Morimoto in Philadelphia, as well as prep cook at Talulah’s Garden in Philadelphia. For three years Barg worked at the Wayne Art Center in Pennsylvania where she curated and taught children’s cooking classes and themed parties.
Barg is also well-versed in kitchen and food safety and is certified in sanitation and cost control. Her varied background in working in large and intimate venues, creating amuse bouches at Morimoto makes her a wonderful addition to the rec staff.
This summer she taught ‘Brain Freeze! Cool Recipes for Hot Days’ where kids made Jell-O fishbowls, oatmeal energy balls, blueberry pie smoothies and veggie face pizzas. She loves inspiring others with her bright, colorful recipes (and a little dose of math).
Starting Aug. 15 through the 18th, join Barg for ‘Summer Picnic’ from 9:30 a.m. to 12:30 p.m. This four-day camp is for boys and girls in grades K-3. Students will prep, dice and bake food all week which will culminate in an outdoor lawn picnic featuring salad on a stick, rainbow fruit cup salad, quick pickles, deviled eggs, popovers, pie and ice cream floats. Get your picnic baskets ready.
Join Barg on Aug. 23 from 4:30 p.m. to 6:30 p.m. for ‘Parent & Me Learn to make Pizza.’ Young chefs and parents will work together to make pizza from scratch.
