GUEST CHEF DOROTHY AUER

Special Project Coordinator, Hot Bread Kitchen

New York, NY

Hot Bread Kitchen’s mission is to create economic opportunity through careers in food. They believe in a food system that equitably compensates talent and sustains a diverse workforce while celebrating culinary tradition and innovation. Founded in 2008, Hot Bread Kitchen began as an immigrant baking collective, where women with diverse histories would come together to sharpen their skills and secure meaningful careers in a male-dominated food industry in New York City. Today their work helps women, immigrants, and people of color thrive as workers and entrepreneurs within the food system and is helping to make the system itself more conscious and equitable for all. They help turn talents and dreams into financial security for women and entrepreneurs. Their workforce development program helps women get good jobs in kitchens and food manufacturers around the country, while their small business incubator provides emerging food entrepreneurs with wrap around support and connections to the food community to grow their enterprises.

FEATURED RECIPE

Moroccan M’smen

M’smen is a versatile, flavor-forward flatbread from Morocco, where it’s been celebrated as an everyday staple for centuries. M’smen was introduced to Hot Bread Kitchen by Bouchra, a Moroccan woman in the workforce development training program who shared the same techniques passed down through generations in her family. Bouchra prefers her m’smen first thing in the morning with a cup of mint tea or as a comforting afternoon snack.

INGREDIENTS NEEDED

(Dough will need to be made and rested for at least 30 minutes prior to class - instructions will be emailed the day before)

2 1/4 cups AP Flour

1 cup Semolina (Sub Whole Wheat or Bread Flour)

Neutral Oil (canola, vegetable, or corn - not olive oil)

3 tbsp melted salted butter (or add 1/4 tsp salt)

Salt

Suggested for serving:

Sliced cucumber, carrots, red pepper

Feta cheese

Mixed olives or other antipasti

Hummus, Babaganoush, or dip of your choice

Eggs, or other “breakfast wrap” foods of your choice

Honey

TOOLS NEEDED

Cutting board / knife

Mixing bowls - 2 large, 1 medium, 2 small

Measuring cups & spoons

Rimmed baking sheets

Plastic wrap

Tongs or spatula

Food processor

Flat bottomed skillet or frying pan