After School Programs

Looking for Great Talent

Chefsville is hiring!

Hiring is almost always happening here at Chefsville because we go between schools and camps depending upon the season. Schools have semesters, and usually we are in different schools, plus camps allow us to be all over the Dallas/Ft. Worth Metroplex.

If you are passionate about cooking and working with kids, this is a great job for you. College students and people either in or re-entering the workforce make great experiences for kids in our programs.

Chefsville offers part time employment currently and is seeking to build hours to full time. When not at one of our cooking programs, we have all kinds of project ranging from creative to business logic.

Our goal is to offer new candidates a great working culture while offering some flexibility.

Our hiring process is easy:

We do a quick screening call with you to confirm that you have reliable transportation, seeking part-time, can pass a criminal background check, figure out your program locations, how much you are wanting to earn per hour and willing to engage us with delivering 5-star programs.

We ask that applicants download and complete our employment application: Chefsville Employment Application
and Background Consent Form. e-mail these forms to “hello @[]Chefsville.org” Remove the space and brackets!

Next there is the interview, either by phone or in person. Meanwhile we check your references and send an e-mail to you to complete our criminal background check link.

Once that is done, we prepare a job offer for you and finalize the start dates and training.

For program instructors, we call you “community outreach coordinators”, tasks may include:

program session planning,
program preparation – gathering needed ingredients, equipment, service-ware and printed materials,
providing signature programs to our clients, and
program evaluation.

Punctuality and reliability are the keys here for success as a community outreach coordinator.

For a fun job that has many rewards, start the process with an e-mail or phone call. We would love to hire talent in cooking and working with kids.

Sprouting Grains Increases Nutrition of Food

One of the hottest topics in culinary is using a technique called “sprouting”.

Sprouting is practiced in many parts of the world to improve the nutritional value of seeds, grains, nuts and legumes. Sprouting is when these food items are soaked between 24 hours and 3 days.

When I was young we learned to germinate or sprout seeds that were going into the garden using this technique.

To sprout seeds, grains, nuts or legumes, place the amount you want to use in a bowl and cover with water. Each day drain, rinse and replace the water with fresh. Usually, 3-5 days is all you need. This process also aids in digestion.

The process of sprouting has been said to increase nutrient content while decreasing anti-nutrients. This should provide many other health benefits. Antinutrients are plant compounds that reduce the body’s ability to absorb essential nutrients.

Antinutrients include calcium oxalate, lectins, tannins, which are a class of antioxidant polyphenols; protease inhibitors and phytate a.k.a. phytic acid.

Soaking and germinating are great methods for reducing these antinutrients. Below are some studies that show soaking will reduce these antinutrients by 9-30% They found this to be true with leafy greens as well, such as spinach.

Boiling, by far was the best technique to lower the antinutrients by more than 60%

Even better, use a combination of techniques like sprouting then boiling which can remove antinutrients by up to 95%.

Fermentation of food products such as yogurt, cheese, coffee, cocoa and soy sauce helps reduce antinutrients. How about making a batch of sourdough bread. Making this effectively degrades antinutrients in the grains, leading to an increased availability of nutrients.

Look at all of these studies showing that sprouting, soaking, fermentation and cooking grains reduce the bad stuff while increasing the availability of good things for our bodies. Plus, these naturally processed foods taste great and can be made with lots of variety.

Explore these food preparations and cooking techniques on grains, nuts, seeds and legumes and give us a response. Your body will thank you for it, especially your taste buds.

Sprouting instructions

NIH article about how our bodies digest quinoa

Soaking, boiling, and antinutritional factors in peas

Phytate in food and significance for humans

Making bread with sourdough

Germination and fermentation of cereals

Effects of germination on soy-beans