Spring has sprung here at the UBS Cooking School, and it certainly will be a season to remember. With our “Guest Chef Series” this month, we will

be featuring classes taught by some of the best chefs in the industry, including Restaurant Associates chef/innovator Einav Gefen. In May, join

the UBS Cooking School with a celebration of Asian American & Pacific Island Heritage Month highlighted by a demonstration featuring

Chef Paul Shin who always brings his traditional flavors to class. Resident Dietitian Lauren Widawsky will shift the cooking school focus to sustainability

and helping the environment with special presentations on Earth Day 4/20 and Stop Food Waste Day 4/27. What a Spring we have planned!

As a mommy to be, some of my cravings have been apples, all varieties. This roasted apple vinaigrette I came up with is a tweak of many recipes in one. I have been on a salad frenzy, and this is just amazing. It has sweetness and a little heat which is my favorite combination. It has been my go-to not just for salads but, grilled chicken and salmon too. It is perfect for the warm weather that is just upon us. Enjoy!

Roasted Apple Vinaigrette
  • 2 fuji, gala or honey crisp apples – roasted
  • 1 medium shallot – small dice
  • 1 ½ tbsp (22 ml) brown sugar
  • 1 tbsp (15 ml) Dijon mustard
  • ¼ cup (59 ml) apple cider vinegar
  • 1 tsp (5 ml) sriracha
  • ¾ cup (177 ml) olive oil
  • 2 cloves of roasted garlic
  • Dash of salt
  • 1 apple sliced and crisped in oven
For crispy apples – slice thin and pat dry. Place on parchment paper and bake along but on separate trays with roasted apples and garlic. For roasted apples and garlic, wrap in foil drizzled with a little oil salt and pepper. Both will bake for 1 hour at 325F degrees (165C). Set crispy apple aside. Once apples and garlic are softened add in a blender with all ingredients except the olive oil. Blend until smooth and slowly drizzle in olive oil until you have reached a creamy smooth dressing. Taste and adjust with extra heat or sweet to your liking. Add this with your favorite salad and use crispy apples for added crunch or drizzle over salmon. I hope you enjoy this dressing just as much as I have.

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Chef Veronica
This month at the Virtual Cooking School we are proud welcome Restaurant Associates Chef/Innovator Einav Gefen. Chef Einav Gefen joined Restaurant Associates in 2021 as Chef & Innovator supporting the company's continued path of quality, innovation, growth and purpose.

Chef Einav's career began as a pastry chef at Orna & Ella then as sous chef at Mul-Yam in Tel Aviv, Israel. Mul-Yam Restaurant was named the top restaurant by the French restaurant guide, Gault-Millau, and the world's 114th best restaurants by Les Grandes Tables du Monde. Since then, Einav has traveled the world, growing and sharing her experiences. A graduate of the Institute of Culinary Education, she interned at New York's Daniel restaurant and was the executive chef at Danal in Manhattan's East Village. Chef Einav was also a professional chef instructor at ICE (Institute of Culinary Education) in Manhattan where she was responsible for training aspiring chefs in all aspects of cooking and presentation.

Come join Chef Einav in the Virtual Cooking School where she will be executing a classic Moroccan Salmon recipe sure to be delicious. Sign-up at the link below to register.

April 18 Moroccan Salmon, Chraime Sauce

The UBS Cooking School has designed a variety of virtual private events to help teams stay connected during these most interesting times. The UBS Cooking School team has executed virtual private events broadcasted all over the world. From Singapore to Seattle, Brazil to Boston, and London to Fort Lauderdale, the virtual events have enhanced the cooking experience of all who have attended. We have designed these private classes around seasonal and sustainable favorites that are sure to bring joy to your team member’s kitchens. So, if its homemade pasta, seasonal sides, or spring sweet treats, we have a special class for UBS teams of all shapes and sizes.

Check out our Spring 2022 Virtual Cooking School Event Catalog and submit an inquiry to host your private team building event today! Our Community Manager Ryan Downes will contact you to start the planning process when you are ready. Bon Appetit!

National Barbecue Month in May encourages us to break out our special recipes and get some mouthwatering deliciousness started. The Barbecue Council founded National Barbecue Month in 1963 to encourage outdoor cooking. Since then, grilling and barbecuing have increased in popularity. Whether you prefer charcoal, wood, or gas, barbecuing is fundamentally a slow cooking method over indirect heat. While the type of protein and seasonings vary, each part of the country specializes in their own flavors and sauces. From sweet to spicy, techniques range from region to region and state to state. Even the way a place smokes their barbecue can be considered unique!

We celebrate National BBQ Month with a series of classes sure to turn any amateur cook into a true pit-master! Regional Chef John Nunziata will also make a “Guest Chef” appearance teaching the students about preparing delicious BBQ ribs. Follow the link and sign-up for these amazing classes on our UBS Cooking School Eventbrite page here.

May 23 Vegan Pulled “Pork” Sliders
May 24 BBQ Ribs w/ Chef John Nunziata
May 25 Classic BBQ Sides
May 26 Flank Steak, Chimichurri
With milder temperatures and more sun just around the corner, the arrival of spring in and of itself can put some extra pep in your step. Spring symbolizes a time of possibility and is an opportune time to work on becoming a better version of yourself. If you want to pay your health and well-being a little extra attention, Wellness Wednesday is a great place to begin or continue your wellness journey. Join to learn all about the beloved plant-based protein, Superfood Legumes before we settle the debate of whether foods are best in the Fresh, Frozen or Canned forms.

Bring your friends to begin celebrations of Earth Day on 4/20 at 10:30AM as we will get to Meet Your Bees on the UBS Rooftop by virtually opening a real, buzzing hive on top of our very own UBS 6th floor rooftop in Lincoln Harbor, NJ. This hour long, interactive workshop will open your eyes to the inner workings of a honeybee hive and help illustrate the important role bees play in our ecosystem. As an added bonus, we will be broadcasting the bee workshop live to the Hawk’s Nest. If you are in Lincoln Harbor that day, come down to the 2nd floor and watch live with Chef Veronica. Hope to see you there!

The environmental celebrations then continue as we recognize Stop Food Waste Day, an International Day of Action to raise awareness of the global issue surrounding wasted food at home and at work. This day is observed annually during the last week of Earth Month to inform others about the environmental, social, and financial impact of food waste.

Sign-up for Lauren’s Amazing Wellness Wednesday Classes at the link here, and continue your path of health and wellness.

Asian Americans and Pacific Islanders have a rich heritage thousands of years old, and both groups have shaped the history of the United States. In 1990, Asian-Pacific Heritage Week was extended to a month when George H.W. Bush signed a bill passed by Congress, designating May as Asian-Pacific American Heritage Month. During the month of May we recognize their contributions and influence to the history, culture, and achievements in the United States. The diverse Asian American and Pacific Islander American population includes members of more than 30 ethnic groups who speak more than 300 languages and dialects. Take some time this month to celebrate by joining a social media celebration, watching an Asian or Pacific Islander produced film, or preparing a traditional recipe. E-mail Chef Veronica for some recipe suggestions and celebrate all month long. Cheers!

Please join us as we celebrate Asian American and Pacific Islander Heritage Month in the UBS Cooking School with a class on 5/9 led by Chef Paul Shin, Sous Chef from UBS 1285 AoA, featuring a Korean Short Rib dish called Galbi-Jjim. Click here to register now.

Stop Food Waste Day on April 27 aims to teach people ways to reduce food wastage. It's crazy to think that around a third of the food produced on Earth goes to waste, either it's lost, or goes bad! This day aims to raise awareness of this shocking statistic.

The mission of Stop Food Waste Day is to ignite change regarding the global food waste issue. SFWD does this by drawing attention to the problem, at the same time educating through engaging with society at all levels and sharing practical, creative, and impactful ways we can all change our behavior to minimize food waste

Did you know that up to 40% of fruits and vegetables are thrown away before even leaving the farm? Here are some ways you can help prevent food waste in its tracks

  • Don’t over buy. Keep a record of what you’ve bought and used.
  • Check the use-by dates of fresh food when you buy it. Only buy what you can use before it expires.
  • Plan ahead. Think about what you’re going to cook and how you’ll use the leftovers.
  • Love your freezer. Use your weekends to batch-cook and freeze meals.

Special guest speaker, Marissa Golison, Director of Sustainability for Compass Group, will be joining Wellness Wednesday on 4/27 in celebration of Stop Food Waste Day. Click here to register for this can’t miss class.

During the month of June, the UBS Cooking School takes time to feature classes focusing on the many celebrations taking place throughout the month. Chef Veronica starts off June with a class on 6/2 inspired by LGBTQ+ PRIDE month featuring a fun demonstration on adding color to your homemade pasta. We then celebrate the superfood of the month, berries, with a dessert class on 6/7 that will teach the class how to make delicious Mixed Berry Oat Crumble Bar. Be sure to bring your sweet tooth!

The UBS Cooking School then moves on to a sustainable Seafood Boil class celebrating World Oceans Day and the importance of keeping our oceans healthy on 6/13. Last, and certainly not least, Chef Veronica honors Father’s Day with a “Steak and Potatoes” demonstration on 6/17 featuring a Cast Iron Rib Eye with Roasted New Potatoes, and Herb Compound Butter that is sure to please all the fathers out there. Bring your appetite for this class!

It’s going to be a delicious month here at the UBS Cooking School! Follow the link to our Eventbrite UBS Cooking School page here to sign-up for these amazing June classes. Let’s Celebrate!

“Baked Ziti Pie”

By Kathy Glendon

Day Job: Tech Engineer

Role Location: Lincoln Harbor, Weehawken, NJ

Date Joined UBS: August 1992

“The cooking school has been the best experience. I have been involved with the cooking school since it started. I have learned how to cook a ton of different dishes and have expanded what type of foods I will now eat. I look forward to learning even more in the future. Thanks Chef Veronica!!”

-Kathy

Think your finished dish looks “Picture Perfect”? With so many great class pictures being emailed to the chefs every day, we figured it was time to recognize some of those stellar shots every month. All you must do is email us a shot of your finished dish and be entered to win a UBS 3-Keys logo apron! Use the email link here, and see if your shot has what it takes…

Bon Appetit!

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