The theme of the fifth Open Kitchen workshop was accompaniments, not only as sides to a main meal, but also as inexpensive and easy-to-prepare dishes that are nutritionally balanced.

The sessions were lead by Lulachef, who shared his vast knowledge of cooking and many experiences in the food industry with a group of local restaurant and home cooks.

During the workshop, participants prepared four side dishes: three cheese macaroni, spaghetti al pomodoro, “pico de mango” and grilled vegetables. Lulachef highlighted the importance of planning a menu based on a variety of food groups. He edited “Cuadernillo de cocina #4” (Kitchen Workbook #4)–his text on food groups–to include the recipes from the workshop.