L.A. Kitchen’s Culinary Program

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L.A. Kitchen’s culinary job training program is preparing youth aging out of foster care and older adults exiting the prison system for careers in the food service and healthcare industries. The program takes a whole-person approach to vocational training, incorporating culinary arts, life skills, nutrition education, community advocacy, and professional development. Students were referred to L.A. Kitchen by partner organizations that work with those specific populations.

 

Glyphics was asked to design and do the photography for their new culinary arts curriculum book that emphasizes locally sourced produce, nutrition education, the anatomy and physiology of digestion and food-justice advocacy.

 

To see more go to www.lakitchen.org

 

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“I didn’t get a chance to tell you how massively talented I think you are and that your creation of the (LA Kitchen’s) workbook will undoubtedly insure the success of the program for the students. . .Your use of the graphics relevant to the students is some of the best I have seen. Congratulations on a magnificent product and learning tool.”

Elisa Hunziker

Cancer Survivor Chef

 

 

 

 

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Teaching about the anatomy and physiology of digestion is one of the most important things that I’ve done in my career. I feel that if people know more about their body and all that it does without even being asked, they would appreciate it and take better care. The class is called Appreciating Your Biodynamic Body since I compare the body with the earth and show how many similarities we have. The interactive class is taught by stenciling, sculpting and painting the digestive system. Each time we go over the digestive system in more depth until the information sinks in organically.

 

 

 

 

 

 

 

 

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A project like this takes a village to succeed and our village is amazing.

From left to right: Becky Ankeny, Art Director, Aymie Spitzer, Illustrator, Becky Locker, Author and Director of LA Kitchens, Terry Duffy, Creative Director, Lauren Carallo, production, Mary Holden, editor.

 

 

 

 

 

 

 

 

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