NE Highlights and Challenges | Week #13

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?

This was my second week in Ayurveda and we learned about herbs, spices, curries, grains, processing yougurts and curds, dal and beans, finger foods, chutneys, soups, salads, and dressings! 

I really liked the curries, dal and beans, finger foods, and the dressings.

Here are some photo of this weeks cookery:

Oh, and I really enjoy assisting and getting recipes prepped. I assisted Chef Liz in a public class called Meatless Mondays. I also assisted Chef Rachel a couple of times this week and I will be assisting this Saturday in a public class called Vegan Baking at the school. We have so many great public classes that you can sign up for and maybe I'll see you at one of them! Here is a link to get you started - Natural Epicurean Public Classes. 

Here are photos of the food from the Meatless Monday public class:

The menu consisted of chickpea quinoa burgers in lettuce wrap, portobello mushroom bacon, vegan mayonaise, tahini curried carrot salad, kale and brussels sprout ceasar salad with smoky checkpeas, and kelp noodles with Thai peanut sauce.

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

There are some recipes this week that I'd like to incorporate into my routine and I think others will enjoy them as well. I'll probably change a few of the ingredients, but that's what you are suppose to do! Make a recipe into your own creation.

CHALLENGES

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

This week I noticed that we were behind schedule more than usual and that stood out to me because our class is known to be efficient when it comes to cleaning time. 

Maybe it was the new rearranged schedule, too many recipes, longer recipe reviews that cut into to our actual cooking time, or maybe it was just one of those weeks that everything was out of kilter. Perhaps it was a combination of all of the above. There are no hard feelings about this week at all just an observation as a whole. 

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

I'm sure whatever the cause of this will get sorted, these things happen from time to time and it's good to have some self reflection to see what role you played into this situation. Today's class went well and I bet next will be better! 

Thanks for stopping by and see you next week!