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 week we continued with the macrobiotic course and there were many things I enjoyed. I liked the sweet vegetable drink, several of the snacks, and guest speaker David Briscoe.
Here is a picture of David Briscoe AKA Chef DaVeed demonstrating for us how to make a stromboli sauce. That sauce was so delicious!!!
David is a highly regarded macrobiotic counselor and teacher. I am very grateful to have met him and enjoyed a wonderful meal he made for us in class. It was an Italian themed macrobiotic feast! So good!
Here are some of the pics from class this week including the Italian recipes that were made:
2. Reflect: In what ways have you begun to apply, develop or incorporate this and/or how does this influence your professional goals?
I'd like to prepare a macro-meal plan really soon and incorporate the three main fundamentals of macro cooking into our rountine at home.
To curb any sugar cravings I think the sweet vegetable beverage will be helpful for me and my husband.
The spring rolls we made in class was another of my favorites and now that I can roll them I can't wait to share them with others! The almond dipping sauce was really good and a nice change from the typical peanut sauce.
CHALLENGES
3. Describe: What did you find especially challenging or difficult in the kitchen this week?
The challenging thing this week had nothing to do with macro. It was preparing for the final event and getting my recipes ready for it. I have two weeks until the event and everything right now feels like it's moving in slow motion. Kinda like the character Neo in the movie The Matrix when he is dodging bullets and everything around him is moving slow and he is moving so fast :P
4. Reflect: What might you do to meet and overcome these challenges or difficulties?
The good news is I have completed scaling, costing, and filling out a requisition form for both of my recipes!!!
I'd like to give a special thanks to my classmate and friend Paula. She is so awesome and taught me some things that I was not aware of when scaling and costing recipes. She's very experienced and has her own restaurant in Columbia called Sana Que Sana. If you are in Bogota and want a healthy meal or a refreshing beverage go to her restaurant :)
Here is a pic of Paula in the school lab sauteing some veggies:
The other person I want to thank is Chef instructor Dianne! Yay! She has answered a lot of my questions and pointed out mistakes that I needed to correct to get me on the right path. Thanks Chef :)
That's all for now! See you next week :)
I'd like to give a special thanks to my classmate and friend Paula. She is so awesome and taught me some things that I was not aware of when scaling and costing recipes. She's very experienced and has her own restaurant in Columbia called Sana Que Sana. If you are in Bogota and want a healthy meal or a refreshing beverage go to her restaurant :)
Here is a pic of Paula in the school lab sauteing some veggies:
The other person I want to thank is Chef instructor Dianne! Yay! She has answered a lot of my questions and pointed out mistakes that I needed to correct to get me on the right path. Thanks Chef :)
That's all for now! See you next week :)
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