DESTINATION #4: Haiti
Haitian Freedom Soup, or Soup Joumou, is a dish as rich in history as it is in flavor. In this class, we’ll learn the historic roots in of this pumpkin soup and its ties to Haiti’s fight for independence and freedom–and we’ll learn to cook it as well.
Join us for this hands-on cooking class and dinner (BYOB) to support our summer programming for refugee girls in Camp GirlForward.
Discover how food shapes culture and how conflict shapes food. In this six-class series, we’ll explore how iconic dishes from cultures around the world—from Burma to Ethiopia, Syria to Haiti—were created or affected by social or political unrest.
Proceeds fund Peterson Garden Project cooking and gardening summer programming for Camp GirlForward, dedicated to creating and enhancing opportunities for girls who have been displaced by conflict and persecution.
Feast of Resistance Series:
May 25 – Middle East
June 8 – North Africa & Ethiopia
June 22 – Southeast Asia & Philippines
July 6 – Haiti
July 20 – Nepal & Burma
August 3 – West Africa & Cape Verde
ABOUT THE INSTRUCTOR
Originally from San Francisco, California, Chef Alvin Yu has spent a large portion of his life in the kitchen. Growing up in a large family, he was amazed at how his aunts and uncles could produce plentiful amounts of high-quality food for twenty to thirty people in a few hours.
These experiences inspired Chef Yu to pursue learning everything there was to know about the culinary arts. In 2005, responding to the urging of well-fed friends and family members, he started Fyusion Dining*. Chef Yu eventually developed a vision of dining that culminates in a feast for the senses and an exploration of the limitless diversity of the culinary world.