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 worlds 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 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, the chef’s current project, 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.

 

 

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

Su educación culinaria empezó en la preparatoria.  Después de graduarse como uno de los primeros de su clase de la Universidad de Johnson  and Wales, Roger empezó su entrenamiento en España, India y Nuevo Mexico.  El chef es un estudiante de la gastronomia y la cultura centrándose en comida saludable y métodos tradicionales alrededor del mundo.

Roger ha trabajado como lavaplatos, cocinero, chef pastelero, y chef ejecutivo en restaurantes innovadores como Flying Saucer y Citezen Cake en San Francisco y magnolias en Sur Carolina.  El chef sigue estudiando en los mejores restaurantes de Sydney a Nuevo Orleans.  Roger ayudó a empezar la compañia Luke's Local en San Francisco donde era el chef ejecutivo y dirigía las operaciones de la cocina comunal.  Como Soul Cocina, el chef ha alojado varios pop-up eventos en lugares como salitas en la zona de carnicerías industriales de Chicago a un taller grandes de Mardi Gras en Nueva Orleans a una panadería Mexicana de 60 años en el Barrio Mission de San Francisco.  Bryant Terry, ec-chef Afro-Vegan, activista justicia alimentaria y autor de libros culinarios ha designado Roger como uno de sus chefes favoritos.

Como "un miembro fundador de la escena clandestina de chefes callejeros (Time Out Chicago)", Soul Cocina ha logrado notoriedad entre los sibaritas de la gastronomia por "preparando comida sofisticada y tan deliciosa (SF Weekly)".  El chef utilize ingredientes locales y de temporada para crear su comida insignia mundial.  Soul Cocina es una cocina ecológicamente responsible y sostenible.

Roger ha sido maestro de clases de la cocina y ha desarrollado programas culinarios para organizaciones como Hands on Gourmet (San Francisco), IMAP (Lago de Atitlán, Guatemala), Sour Flour (San Francisco y Chicago), Sur La Table y el Instituto de Educación Culinario - ACE (Goa, India).  Roger ha dada lecciones acerca de temas como "semilla a plato" y la cocina sostenible por organizaciones como CUESA y Elderhostal.

 

El chef ha dirigido programas de la cocina en comunidades para jóvenes, incluyendo The San Francisco Unified School District, YMCA and Beacon.  Roger empezó el programa Cocineros Visionarios con SERES en Guatemala.  Los jóvenes están apoyados a gastar tiempo en la cocina y pensar en de donde viene su comida.  Aprenden como preparar comida casera de mano.  Los jovenes cocinan y  comen juntos.  Lo mas importante es que cobran ánimo a compartir entre sus amigos y la familia que a cocinar es divertido y q comida natural es mejor que comida procesada.

Foodscapes, su proyecto actual, documenta los sonidos, las vistas y las historias de la cadena de suministro de la gastronomía tradicional y moderna de Guatemala.  Junto con jóvenes locales utilizando expresión creativa, Foodscapes cuenta la historia de la travesía que viaje ingredientes, de semilla al plato.