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Noah can create re-training seminars, workshops, and conferences that teach food service professionals, and non-food service professionals alike, the ins and outs of sustainably focused food systems.
Noah conducts garden preservation workshops that show people how to preserve the bounty of gardens through techniques that include blanching and freezing, hot canning, lacto-fermentation, seed saving, herb drying, and pesto making.
Noah also works with institutional kitchen staffs to show them how to cook from scratch, source food locally, and to establish intensive recycling and composting programs.
By showing them how they are grown, harvested and cleaned, to how they are cut up, prepared and put on a plate. They become genuinely excited to see vegetables growing in the ground and fruit sprouting from bushes and trees, and when they take ownership in the cooking process, their stubborn refusal to try new foods diminishes and they embrace a whole new world of flavors and textures.
Noah brings the participative cooking experience to children of all ages by showing them the cycle of food through multiple interactive teaching techniques.
In the classroom or the school garden, Noah facilitates a dialogue with students about how vegetables and fruits are planted, grown and harvested.
Interactive cooking lessons are paired with healthy recipes for seasonal salads, smoothies, hummus, soups, and local fruit desserts.
Noah and fellow Chefs’ Consortium member Katrin Haldeman developed The Traveling Taste Buds program to encourage wellness and healthy eating in children and youth groups by providing hands-on cooking demonstrations in classrooms and school gardens.
The goal of the program is to teach youth about the cycle of food as it relates to a farm or garden — from how fruits and vegetables are grown and harvested to how they are cleaned and prepared.
The core objectives of the program are to educate youth about the seasonal variety and availability of fruits and vegetables, how to cook healthy recipes that will positively impact their health, and to expose them to different cultures and cuisines from around the world.
The New York Community Soup Project is an interactive soup demonstration that teaches students about cooking — from the school garden to the soup pot. Demonstrations are scheduled at elementary and middle schools that feature school gardens.
The goal of the demonstration is to foster unity, team building skills, fundamental cooking skills, knowledge of plant science as it relates to growing and harvesting vegetables, comprehension of chemistry and mathematics related to measuring and cooking ingredients, and an understanding of the economic, environmental, and health benefits of eating locally grown food.
Students harvest and wash vegetables from their garden and a chef guides them through the process of making delicious and seasonal garden vegetable soups.
After the vegetables have been harvested, water is brought to a boil in a large pot and the students begin walking around the pot in a clockwise circle.
Beginning with chopped onions, celery and carrots, each student continues to add ingredients to the soup as he or she walks past the simmering pot.
Beans, lentils, tomatoes, squash, chilies, garlic, olive oil, vinegar, salt, pepper and herbs are among the many ingredients that develop into the delicious and harmonious flavors of the finished soup.
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Noah Sheetz offers Culinary Consulting & Education by examining how clients fit into the bigger picture of their communities.