NE Highlights and Challenges | Week #6

This is a class assignment that I write about at the end of each week called Highlights and Challenges. If you are new to my blog I am enrolled at The Natural Epicurean Culinary Academy in Austin, Texas and this is my online journal (among other things!).

HIGHLIGHTS

1. Describe: What did you find especially exciting, interesting, inspiring, satisfying and/or fun this week in the kitchen?

I liked the pasta and dumpling lab, plating principles, vegan omelette, A La Minute, and the CSA challenge.

Even though I said I liked making the vegan omelette doesn't mean that it tasted good! We used a recipe we found online that used chickpea flour, but it still didn't taste good nor did it come out of the pan easily like a traditional omelette would. It's fine and now that I think about it I never really ordered omelette's when I used to eat eggs so I might put the brakes on finding a better recipe. There is a a restaurant here in Austin called Counter Culture that has a really good omelette so if I want one I will go there :)

Here are some pics for the A La Minute and the CSA Challenge. 

The A La Minute that we made was called Tucked In Tofu. Our team was great to work with and if I had to choose them again I certainly would! 

Here is a photo of food from our CSA (community supported agriculture) challenge. I made a grilled kale salad with apple cinnamon vinaigrette topped with a nut parmesan.

Here is a close-up of my grilled kale salad:

2. Reflect: In what ways have you begun to apply, develop or incorporate this and/or how does this influence your professional goals?

I will no doubt continue to find news ways of mixing and modifying my favorite recipes. There are so many recipes that exist, but as I learned this week recipes are a guideline to follow and being able to incorporate your own unique twist is the best!

CHALLENGES

3. Describe: What did you find especially challenging or difficult in the kitchen this week?

I found the potato pancake recipe to be a challenge.

4. Reflect: What might you do to meet and overcome these challenges or difficulties?

As I mentioned before, I think I will continue to work on finding and testing recipes before I settle on one that I can truly endorse. The potato pancake is one of those recipes. The recipe I used for my test this past Thursday was a little too wet even though I pressed the mixture a few times through a calendar. Oh well, it's a work in progress :)

This is how I ended this week at school...eating this chocolate cupcake with orange flavored buttercream frosting made by Chef Inge! I wish I had one right now. This cupcake marks a new section of my training. This means that BAKING starts and will continue for the next three weeks! So excited about this! See you next week and Happy Mother's Day!