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?
For me this week was very busy. I had two science of nutrition tests and a final project presentation. In baking we had our final practicum and a written test. Lots of testing! Since we had a short week because of the holiday on Monday things were compressed into four days so it made it feel extra tight on time.
With all of the testing there wasn't a lot of time cooking in the lab this week, but that's okay. We will get back to cooking in no time. With that said I only have a few food photos to share.
I was excited to make a vegan meringue using the liquid of a can of chickpeas! If you are wondering if it tasted anything like chickpeas it did not. We made cinnamon salted caramel brownies using almond flour topped with meringue fluff, and some chocolate shaped bowls (working with chocolate is tricky!) filled with avocado chocolate mousse that melted, but still tasted great, a chocolate mint cheesecake, and gluten free pizza that was made from Teff and Oat flours. Everything was delicious.
The best thing that happened this week was the opportunity to attend the VidaVeganCon on Friday after class! It was very inspiring to hear the stories of people in the Austin community tell us how they started their vegan businesses. Here are a couple of pics of the speakers:
From left to right: Chris who owns one of my favorite food trucks called The Vegan Nom, Kristen from Capital City Bakery (her baked goods rock!), Jessica from Rabbit Food Grocery, Molly who organizes one of my favorite festivals called Texas VegFest, and Stephanie a blogger (The Lazy Smurf's Guide) who was the panel moderator.
There was also Terry Hope Romero. She is awesome and has been a long time vegan and lives in New York. She has written several cookbooks and I have a couple in my library. After she spoke I went and introduced myself and thanked her for coming out to Austin and told her she was inspiring to me :) She's a pretty cool Latina.
2. Reflect: In what ways have you begun to apply, develop or incorporate this and/or how does this influence your professional goals?
Just by going to the convention on Friday makes me realize that I might be a good fit to be a vegan community activist. I get really excited thinking about it!
I heard that the VidaVeganCon that I attended was the last one and I was really sadden by that. I'm going to find out why.
I'm also going to contact Molly, the organizer of Texas VegFest, to see if she would be willing to teach me the ropes about organizing a festival. Maybe I can apply for an externship! That would be great!
CHALLENGES
3. Describe: What did you find especially challenging or difficult in the kitchen this week?
Time management was the challenge for me this week, but it worked out.
Learning how to use SuperTracker took some time.
4. Reflect: What might you do to meet and overcome these challenges or difficulties?
I did take full advantage of the three day weekend to work on my science project.
There was a lot of data entry into SuperTracker, creating recipes within SuperTracker, calculating a lot of formulas, creating the actual report in a word document, and printing the various food logs (so many!). It took me a total of two days to complete (which included revisions from the instructor).
After it was all done I was happy with the due dilligence I put into the final project and turned it in on Friday. I hope I get an A!!!
That's all for this week! See you next week :)
No comments:
Post a Comment