1. PARTNER WITH US
Help Support My City Kitchen, Inc. by making a secure
tax-deductible donation on our website through PayPal
services. One person can make a different,. With your
generous contribution we can impact more children’s
lives in our communities.
Kashia Cave is Founder and Executive Director of My
City Kitchen, Inc. She’s a native of the twin islands of
Trinidad & Tobago. Kashia graduated with honors
from the Connecticut Culinary Institute Hartford, CT
and The Italian Culinary Institute for Foreigners
(ICIF) Costigliole-D’Asti, Italy. Kashia worked as
Chef de Partie at Union League Café in New Haven,
CT and at the Grand Hotel Villa Serbelloni in Bella-
gio–Lake Como, Italy.
Chef Kashia has received many awards for her com-
munity service including; the NAACP Meriden/
Wallingford 2010 Community Award, the Meriden
Children First Community Champion 2010 Award,
Xcel Inc. Woman of the Month, October 2010
award and was named Connecticut Magazine’s
“40 Under 40 recipient for March 2011.
M e e t o u r C h e f
Hands-on culinary instruction & more,
inspiring kids’ mind, body, & soul.
384 Pratt Street * P.O. Box 176
Meriden, CT 06450
Ph: 203-630-2870
Fx: 203-630-2873
Website: www.mycitykitchen.org
Join us on Facebook @
My City Kitchen, Inc.
E.mail: kashia@mycitykitchen.org
Hours of Operation:
Monday thru Friday 11:00am- 6:00pm
Saturday CLOSED
Sunday CLOSED
m y c i t y k i t c h e n
I .
Be healthy.
Eat great food!
Sponsor a Chef Program
Your company can make a tax deductible contribu-
tion and make a difference in the life of a Jr. Chef,
by sponsoring a child into our 4 weeks culinary
program. Contact our office for more information.

2. Cooking classes for children & young adults ages
6-17yrs
Cooking classes for
after school programs
and mentoring
programs
Cooking demon-
strations for Libraries,
Schools and more
Birthday Parties
Private family cooking sessions
Looking for a unique way to celebrate your child’s birth-
day? Book a custom cooking “Chef For A Day” party at
My City Kitchen ! Our parties are an easy option when
you want to celebrate and entertain a group. Together
we will design a menu and prepare it on site. We’ll pro-
vide the food, drinks, instructions and decorations… you
provide the guests!. Please contact our office or visit our
website www.mycitykitchen.org for more information.
Is a 501(c)(3) public charity organization and a recreational
culinary program targeted towards children that are over-
weight as well as children who are interested in culinary
arts.
Our Mission: Is to instill healthy eating habits, build con-
fidence, self-esteem. Establish basic life-skills and foster a
sense of belonging in young children so that they may grow
into healthy adults.
Our 4 weeks Culinary Program
Consists of weekly classes that will provide instruction and
inspiration in and out of the kitchen! Small class sizes allow
for quality instruction and positive social interaction. Using
hands-on training in a fun and stimulating kitchen environ-
ment, we create healthy menus and instruct children ages 6-
17 years how to prepare healthy meals that are also in-
credibly delicious. We support Connecticut farmers by incor-
porating fresh, locally grown foods and quality seasonal
ingredients.
Our students and organization has been
featured in multiple media sources:
MCK was voted 40 Under 40 by Connecticut
Magazine 2011 * Natural Awakening Maga-
zine * Connecticut Style WTNH Ch 8 * Better CT
WFSB Ch 3 * NBC 30 * FOX 61 News and the
TnT Mirror Newspaper in Trinidad & Tobago.
Recipe for Shrimp Burger Pitas by
Chef Ramin Ganeshram from the Book “Stir It Up”
1 pound large shrimp, peeled & deveined
2 teaspoons green seasoning
1/4 cup heavy cream
1 shallot, minced
1/2 teaspoon salt
freshly ground pepper to taste
1 cup cornmeal, or more as needed
4 large pita breads and tomato slices for garnish
Directions:
1. Place the shrimp, green seasoning, and heavy cream
in the bowl of a food processor and pulse to achieve a
thick paste, about 1 minute.
2. 2. Remove the shrimp mixture from the bowl and add
the shallot, salt, pepper, and mix well. Chill the mixture
for 15 minutes.
3. Heat a large skillet over medium-high heat and add
1/4 cup of the canola oil. Remove the shrimp mixture and
mold it into patties.
4. Dredge the shrimp patties in cornmeal and then place
them in the frying pan, turning the heat down to medium
low. Cook until lightly browned on all sides, about 3 to 4
minutes. Remove from oil with a slotted spoon and place
on a plate lined with paper towels to drain.
5. Place each patty into a pita and garnish with tomato
slices and jicama watercress slaw. Serve with cassava or
plantain chips on the side.
** You can also bake patties in the oven on a lightly
greased dish for 15-20mins at 350 degrees.
61% of American
Children are obese and the US Surgeon General stated
obesity is the fasted growing cause of death in America
300,000 deaths per year. The cost of obesity-related
health problems cost the State of Connecticut $665 Million
in Medicaid and Medicare in 2006. In the State of Con-
necticut 27% of children ages 10-17 years are over-
weight or obese (Kidscount.org). Let’s work together to
make a difference in our children’s lives.