Syrmylin Cartwright
Syrmylin “Mylin” Cartwright is a self taught Chef, licensed make-up artist, singer, actor and entrepreneur adding teaching theater and culinary arts to scholars in grades K-12 for over 25 years. He has been cooking since the age of 5 and graduated high school from the Culinary Arts Program at Jane Addams Business Career Center in 1994 and has been catering for people professionally since the age of 16. Syrmylin is also a graduated from the Paul Mitchell Beauty Institute at Sawyer College of Business and is a licensed makeup artist with the State of Ohio.
Syrmylin is currently the Program Director of Performance and Production for Foluke Cultural Arts Center and Syrmylin “Mylin” Cartwright aka SUGABEAR is no stranger to the Cleveland Artist Scene. He studied at Howard University and Kent State for theatre and has been a stylist and make up artist for stage and screen for 27 years. Member of SAG/AFTRA, Mylin has been in several commercials and movies. His stage credits include You Can’t Take it With You, Porgy and Bess, Saturated Fat, Black Nativity, Nine, and Little Shop of Horrors to name a few. He has directed and produced productions at Cleveland Public Theater, Playwrights Local, Tri-C and Garfield Performing Arts. In addition to his artistry he is a Chef and Owner of Sugabearblue Inc Catering.
This residency will explore basic kitchen and culinary instruction for young scholars grades 3-12th grade and will connect to Ohio Educational Standards in Social Studies, Mathematics, and Financial Literacy. Scholars will receive practical and theory learning simultaneously of basic culinary skills; prepping, cooking, and plate execution. Scholars will use research, kitchen supplies, tools and equipment along with digital imagery from cameras to record finished products. All supplies and kitchen appliances needed will be provided. Additional supply fees may apply if Tier 2 or Tier 3 is selected.
Tier 1 (beginners) - View Our Pricing Guide for Workshop Rates
Basic kitchen safety and sanitation
Culinary Theory (what is what tools, appliances, cooking oils, aromatics, salts, seasonings, etc.)
Knife skills (chopping, dicing, julienne, chiffonade, mincing)
Culminating cooking project involving veggie cuts
Tier 2 (Intermediate) - $75
Proteins
The connection of proteins and vegetables
The history of international techniques and its connection to Americanized cuisines
Herbs and its connection to flavor and plating decor; plating appearance
Culminating cooking project involving proteins, veggies, and plating
Tier 3 (Advanced) - $100
Sweet and savory
Pastas, heavy meats, sauces
Duality of heavy whipping cream
Working w/ chocolate and fresh fruits
Temperature control and its connection with creams, butters, chocolate
Desserts using heavy whipping creams and chocolate
Culminating cooking project with creams, chocolate, and fresh fruits or heavy meats and sauces
Program Artist:
Syrmylin “Mylin” Cartwright