Bad Food?

Hey peeps, the crew is going to start teaching a sort of “intro to home cooking” series of workshops for underprivileged kids and families.

For the sake of this question, assume we’re discussing people with a near-zero level of kitchen experience. I’m working on some themes for our “syllabus”, and I’d like you to answer one question for me, from the perspective of home cooking…

“What makes bad food/a bad meal?”

No rules, no guidelines, no “level of expertise” required. Read into that question anything you want, but PLEASE respond with something helpful. “Bad cooks”…is not helpful, lol.

We believe that, with the proper education, good , healthy meals can be prepared simply and on almost any budget, and that’s what we want to teach.

Thank you,

Chef Perry

8 thoughts on “Bad Food?

  1. The most confusion thing I find is how to correct bad seasoning, over seasoning or what is missing.

    For baking, I struggle with ‘exacts’. My baking rarely turns out because I like to experiment and substitute. Easy to do with cooking.

  2. Egg cookery would be an easy and inexpensive way to show kids of any level a great to start a day. Flip a few eggs or omelets would be a good start.

  3. I believe that bad food would be food that is high in fat and empty of nutrition….so many meals are made with quantity in mind verses quality. Many people suffer with the choices of how to get the most out of what they buy, that they buy the cheapest and quickest to make. I have seen this played out in the grocery store where a mother can only buy 1 or 2 apples, say, for example, because fresh is higher priced than cheap store made or generic applesauce.

  4. I label food unfit for consumption when it has surpassed the number of steps it ought to have taken to get from the farmer to your door. A certain amount of processing is necessary, but the overwhelming majority of foods Americans eat is WAY over-processed.

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