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Helping youth facing hardship land culinary jobs.
Jobs Change Lives | Kitchens Heal | It Takes A Village
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Every Fisherman's Pie sold at Dingles Public House (@dingles.sf) during our San Francisco-Oakland Rising Stars Restaurant Week sends $3 to Sprouts Chef Training (@sproutscheftraining), a nonprofit equipping under-resourced San Francisco youth with culinary training and job placement. Chef George Dingle (@chefgeorgedingle) built the pie the traditional way, poaching Scottish salmon (@seafoodfromscotland), cod, and smoked haddock in aromatic milk, then folding them into a fish mornay with leeks, fennel, onions, peas, and Corto olive oil (@corto_olive) before topping it with a rich potato mash. It's classic British comfort food with one plate at a time supporting the next generation of Bay Area cooks.
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