The second session of Open Kitchen included a group of owners and employees–five of whom had participated in the first session–from local food businesses.

The workshop began with an introduction by Mauricio Badillo, and then moved on to focus on salads. Guest Chef Alvaro Ramos shared the preparation of three salad recipes: Alfonsina, Detoxifying and Nagoya. The session covered sanitation of vegetables, descriptions of the nutritional benefits of each dish and making the most of leftovers.

To complement the session, a workbook of general information about the themes of the activity with notes was given to each participant.