Soul Cocina

Eco Chef Roger Feely

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Roger Feely is an eco-chef , educator and curator of cultural events.

With a culinary education that began in the food service work-study program in high school, Roger went on to graduate from Johnson and Wales University at the top of his class followed by training in Spain, India and New Mexico.  The chef is a life long student of food and culture and has focused on using whole foods and traditional cooking methods from around the world.

Roger has held positions from dishwasher, cook, pastry chef and executive chef at ground breaking diverse restaurants like Flying Saucer and Citizen Cake in San Francisco and Magnolias in Charleston, South Carolina.  The chef continues to stage in some of the world's top restaurants from Sydney to Colombo to New Orleans. Roger helped to launch Luke’s Local in San Francisco where he was the executive chef and managed the communal kitchen that was home to dozens of local culinary start up companies.  As Soul Cocina, the chef has hosted hundreds of pop-up dinners from small cafes in Chicago’s meat packing district to Mardi Gras warehouses in New Orleans to a 60 year old Mexican bakery in the San Francisco Mission District. Bryant Terry, the Afro Vegan eco-chef, food justice activist and cookbook author has named Roger as one of his favorite chefs.

As “a founding member of the underground S.F. food-cart scene (Time Out Chicago)”, Roger’s Soul Cocina has gained notoriety among Bay Area foodies for "turning out some of the most polished and straight-up delicious food (SF Weekly)".  The chef uses local and seasonal ingredients to create his signature global street food cuisine, utilizing ecologically responsible practices and materials in every step of the process.

Roger has led cooking classes and has developed culinary education programs for Hands on Gourmet (San Francisco),  University of California (Irvine), IMAP (Lake Atitlan, Guatemala), Sour Flour (San Francisco & Chicago), Sur La Table and The Academy of Culinary Education (Goa, India). He has lectured on topics ranging from farm to table regenerative cooking to current culinary trends for organizations like Elderhostel and CUESA.

The chef has also organized and led a number of community based cooking programs for youth, including The San Francisco Unified School District, YMCA (Soul Cocina Beacon Culinary Project), Ananda Learning Center (Oaxaca, MX) and SERES in Guatemala.  The young visionary chefs are encouraged to spend time in the kitchen and to think about where the ingredients come from. They learn how to prepare homemade meals from scratch and communally cook and dine together. Most importantly, the participants are encouraged to share with friends and family that cooking is fun and that real food is better than packaged food.

FOODSCAPES,  one of the chef’s most recent projects, documents the sounds, sights and stories of the supply chain of traditional and modern cuisines around the world.  Working with local youth using creative expression, foodscapes tells the story of the journey that ingredients travel, starting as seeds, to reach our tables.  The Foodscapes program uses an experiential learning process from the seed to the plate in order to: develop food literacy, build culinary and agricultural skills based on a regenerative agricultural framework, demonstrate how cooking and eating choices affect the land, society and public health and help shift cultural eating habits towards more healthy choices for people and the planet.

Currently based in the Sierra Sur mountains of Oaxaca.  The chef, along with his partner, a multi-disciplinary designer, are working to create sustainable and resilient community based culinary projects in the village of San Sebastián Rio Hondo as part of the local emerging movement of paradigm shifters highlighting the value of fading traditions and using their privilege and access to global markets to facilitate social change and well being.


 

 

Roger Feely es eco-chef, educador y curador de eventos culturales.

Con una educación culinaria que comenzó en la preparatoria con el programa detrabajo y estudios para el servicio de comida, Roger se graduó como uno de losprimeros de su clase de la Universidad Johnson and Wales, después siguió suentrenamiento en España, India y Nuevo México. El chef es un estudiantepermanente de la gastronomía y la cultura enfocándose en utilizar alimentossaludables así como métodos tradicionales para cocinar de alrededor del mundo.

Roger ha trabajado como lavaplatos, cocinero, chef pastelero y chef ejecutivo enrestaurantes innovadores como “Flying Saucer” y “Citizen Cake” en San Franciscoy “Magnolias” en Carolina del Sur.El chef ha continuado su formación en algunos de los mejores restaurantes delmundo desde Sydney hasta Nueva Orleans. Roger ayudó a empezar la compañíaLuke’s Local en San Francisco, donde era el chef ejecutivo y dirigía lasoperaciones de la cocina comunal que fue hogar de docenas de compañíasculinarias emergentes locales. Como Soul Cocina, el chef ha alojado cientos deeventos pop-up en lugares que van desde salitas en la zona de carnicerías industriales de Chicago hasta almacenes del Mardi Gras en Nueva Orleans yhasta una panadería mexicana con 60 años de antigüedad en el barrio Mission enSan Francisco. Bryant Terry, eco-chef afro-vegano, activista de justicia alimentaria y autor delibros culinarios, ha mencionado a Roger como uno de sus chefs favoritos.

Como “miembro fundador de la escena clandestina de chefs callejeros (Time OutChicago)”, Soul Cocina ha logrado notoriedad entre los sibaritas de la gastronomíapor “preparar comida sofisticada y tan deliciosa” (SF Weekly). El chef utilizaingredientes locales y de temporada para crear su comida de insigina mundial,utilizando prácticas y materiales ecológicamente sostenibles en cada paso de lproceso.

Roger ha sido maestro de clases de cocina y ha desarrollado programas culinarios para organizaciones como Hands on Gourmet (San Francisco), Instituto Mesoamericano de Permacultura IMAP (Lago de Atitlán, Guatemala), Sour Flour (San Francisco y Chicago), Sur La Table y el Instituto de Educación Culinario – ACE (Goa, India). Ha impartido conferencias acerca de temas que van desde “la semilla al plato” de la cocina regenerativa, hasta las tendencias culinarias actuales para organizaciones como CUESA y Elderhostal.

El chef también ha dirigido y organizado una serie de programas comunitarios de cocina para jóvenes, incluyendo “The San Francisco Unified School District, YMCA (Soul Cocina Beacon Culinary Project), Centro de Aprendizaje Ananda (Oaxaca, México) y SERES en Guatemala. Los jóvenes chefs visionarios están alentados a pasar tiempo en la cocina y a pensar acerca de la proveniencia de los ingredientes. Ellos aprenden como preparar comidas caseras hechas a mano y comunalmente cocinan y cenan juntos. Lo más importante es que los participantes están alentados a compartir con amigos y familia que cocinar es divertido y que la comida real es mejor que la comida empaquetada.