We Are Venice Magazine: 4th Edition by BGCV BGCV Magazine | Page 23

Cooking
with
oys & Girls Clubs of
Venice (BGCV) re-
cently partnered with
Yellow Fever, an
Asian, fast casual
restaurant in Venice,
to provide a free
Food and Culture
Cooking Class to high
school Club members. Nine
teens were invited to learn
basic food preparation tech-
niques, kitchen safety, plat-
ing, culture, kitchen
operations, and customer
service. Founder of Yellow
Fever, Chef Kelly Kim re-
marked, “As a Venice busi-
ness, our philanthropy
focuses on building com-
munity, especially with
young people. We’re excited
to teach the kids food
preparation skills, healthy
eating, and introduce flavors
that they may not have ex-
perienced before.” Added
Ryan, a senior at Venice
High School, “I didn’t think
I would like furikake (a sea-
weed-based condiment used
in Japanese cooking) in the
B
Barry’s Bootcamp
Gets Club Teens in Shape
arry’s Bootcamp, the newest fitness craze to take over
Venice, gave Boys & Girls Clubs of Venice (BGCV)
high school members an opportunity to participate
in an eight-week spring and three-week summer fit-
ness program. Barry’s staff encouraged all of our teen
members, regardless of individual fitness levels, to
begin a fitness routine that could eventually become
a part of their everyday lifestyle. Our members were
able to attend a fifty-minute class twice a week. Our in-
structor, Donald, was an incredible motivator who taught
our teens the value of regular exercise and why certain ex-
ercises achieve greater results. He challenged them to meet
and achieve goals over the course of the program.
During the summer, Donald tailored the program to
give BGCV summer members a glimpse into what the
eight-week program involved. Over 30 different teens had
the opportunity to be involved with Barry’s Bootcamp and
it has become one of the most popular teen programs
BGCV has to offer. We are so thankful to the entire Barry’s
staff for giving our members this amazing opportunity and
helping the Club continue to emphasize healthy habits with
all of our members.
B
Boys & Girls Clubs of Venice
Yellow Fever
French fries, or Lychee
Lemonade, but now I do.”
In addition, the teens
participated in a scavenger
hunt at a local farmers’ mar-
ket to learn about different
types of fruits and vegeta-
bles, and took a guided tast-
ing tour of Whole Foods
Market to explore healthy
snacks like raw nuts. On the
last day, students donned
their aprons and hats, and,
working in teams, prepared
items from Yellow Fever’s
menu, including grilled
marinated flat iron steak,
which was plated with a
farmer’s market fried egg,
toasted sesame seeds, mari-
nated mushrooms, kale and
carrot slaw-all over a bed of
tender rice noodles. Spicy,
pungent Korean gochu
sauce topped off the dish.