Florida chefs provide families with budget-friendly cooking skills.

Karey Wilmott, a mother of two daughters, has made a significant shift in her culinary choices, moving from frozen vegetables to a preference for fresh produce. This change, she asserts, is largely due to her involvement in the Get Cooking program, now in its second year. Get Cooking is a nonprofit initiative aimed at assisting under-resourced families across four schools in Central Florida, including the Orange County Public Schools Academic Center for Excellence and both Evans and Jones high schools. The program teaches participants how to budget, shop, and prepare meals for family of four for or less.

Since its inception in March 2024, nearly 800 families have benefited from the program, which offers virtual cooking classes supported by Valencia’s College of Hospitality and Culinary Arts. Participants eagerly await the last Tuesday of the month when they receive bags filled with groceries and are informed about the recipes they will prepare. Sponsoring the initiative are prominent organizations such as Kroger Delivery, 4Roots Farm, Florida Blue, and the Orlando Magic, while recipes are crafted by local chefs, including Wendy Lopez from Reyes Mezcaleria and Matt Hinckley from Hinckley’s Fancy Meats.

The program’s roots can be traced back to Stacie Archer, who was assisted by the renowned Florida chef Norman Van Aken in bringing this initiative to Orlando. The focus is on traditional, accessible dishes rather than elaborate cuisine, which resonates deeply with participants. The chefs involved often draw from their own cultural heritage in designing recipes, reflecting home-cooked meals that have been passed down through generations.

Wilmott, exemplifying the program’s impact, expresses her surprise and gratitude for the abundance of ingredients provided each month, noting that every essential item is included—right down to boiling water, ensuring that families have what they need to prepare meals together. Many participants have shared similar sentiments, indicating the program not only addresses nutritional needs but also fosters communal dining experiences, an essential element often lacking due to the challenges many face.

The initiative has proven to be a vital resource, particularly amid rising food costs. According to Archer, many families have reported a significant increase in their home cooking frequency, rising from an average of 1.4 times to 3.5 times per week, while fast food consumption has correspondingly decreased. Currently, there is a waiting list for the program, and the team hopes to expand its reach to serve 100 families each month by the end of the year.

With food security being a pressing concern in today’s economic climate, the Get Cooking program stands as a testament to community resilience and the importance of nutritious, home-cooked meals. It reinforces the notion that everyone deserves access to healthy food and the opportunity to enjoy shared family meals. As the program continues to grow, it not only strives to meet the immediate needs of families but aims to instill lasting skills and habits that contribute to better overall health and well-being.

Media News Source asserts that as participation increases, so too do the possibilities for improving food literacy and enhancing the overall quality of meals made at home.