MacDowell Fellow Samin Nosrat, a Chez Panisse alumna and food writer, gave The Well School’s 5th Grade cooking class a hands-on workshop in Persian culinary arts on January 30 at the Hancock kitchen of Lisa and Richard Mann. Eight students learned about knife safety, the proper use of spices and helped prepare a meal of Adas Polo, or Persian rice with lentils and raisins; herbed yogurt; and juje kabob, or chicken kabobs marinated in yogurt and saffron. Nosrat, who was at MacDowell for her first residency, was aided by MacDowell Kitchen Assistant Lara Matthias.
Clockwise from below left: Well School student Sam Kalloch gets a laugh from Chez Panisse alumna and food writer Samin Nosrat; Samuel Brandwein helps slice some chicken; Hollen Knoell and Max Mann help prepare juje kabob; Chef Nosrat demonstrates culinary skill for Aiden Mann, Sam Kalloch, and Max Mann; Knoell makes sure the marinade is well integrated as the chef checks on her other assistants. All photos by Amanda Borozinski
