U-be Cookin’ with Chef Wilma Consul
Ube (OO-beh), the purple yam consumed for decades by Filipinos, became a trend a few years ago. Its deep color and distinct taste has made this tuber a favorite ingredient among cooks, bakers and mixologists. In this class, you’ll learn how to cook with real ube in two ways, and see how purple reigns.
- Halaya (ube jam) with Latik (coconut curds)
- Ginataang Bilo-Bilo (Tubers in Coconut Milk with Mochi)
About Chef Wilma: Journalist-turned-chef Wilma B. Consul is the director of culinary, outreach and media at ECO City Farms in Hyattsville, MD. She also teaches team-
building cooking classes for Sidewalk Food Tours. She received her cooking and pastry certificates from L’Academie de Cuisine and Carlos Rosario Charter School for adults, where later she taught in its culinary arts program that included ServSafe (food safety and sanitation) and life skills. Her kitchen experience includes Susan Gage Caterers, Centrolina’s Mercato and J. Chocolatier in Washington, DC and Purple Yam in Brooklyn. For five years, she has planned and cooked the Breakfast of Hope fundraiser for the homeless advocacy of St. Augustine, the mother church of Black Catholics in DC. She also was executive chef of Fly by Light youth peace-arts retreats, serving vegetarian and vegan meals. In 2023, she received her master’s in World Food Cultures and Mobility from the University of Gastronomic Sciences in Italy.
