Friday Night Dinner

October 3, 2011 § Leave a comment

Every Friday night my school is transformed into a restaurant that serves a 3-course vegetarian meal at $40 per person and you’re allowed to B-as much of-YOB without a fee. As part of the final project, each person who enters the Chef’s Training Program (CTP) works with an instructor and fellow group members to develop a menu, prep and cook the food. The main group is assisted by students from other CTP classes.

This past Friday, I was among several other students who helped CTP 201 prep their meal.

Not only did they develop a beautiful menu, they transformed the classrooms with fresh flowers, candlelight and string lights, which gave guests a relaxed backyard feel indoors.

We started prepping Thursday night and finished on Friday. Even though I knew what we were serving, to be honest, I didn’t know what it would look like or how the flavors would come together. Would they even come together? I was nervous.

Later that night, I finally saw how they were plated and had my ah-ha moment when I tasted everything. It was delicious. Why did I even question it? Afterall, this was their final project. They definitely knew what they were doing.

 latkes with picked vegetables, homemade applesauce and almond cream

 brussels sprouts & arugula salad with a lemon vinaigrette

 tempeh collard rolls, cauliflower puree, tomato sauce & some $$$ mushrooms

I regret two things from that night: (1) not taking more leftovers and (2) not taking a picture of the dessert.

If you’re ever in New York City, make sure you come to a Friday Night Dinner. You won’t regret it!

FYI: Mine will be on January 13, 2012. Hope to see you then!

Finally in Culinary School

September 28, 2011 § 2 Comments

Goodbye Los Angeles

Last week I moved to New York City to begin culinary school at The Natural Gourmet Institute. I chose this culinary school over many others because it focuses on combining culinary arts and health. It is also the training grounds for some of the most well-known vegan and vegetarian chefs in the country. The school provides us with the best ingredients and cookware. All the food we use for classes is organic unless it is a rare fruit or vegetable that is out of season and/or native to another country which may be difficult to source organically.

organic veggies

I wanted to enroll in culinary school since high school, but never listened to that part of me. Since school began, my daily happiness and satisfaction levels reassure me that I am finally in the right place. I wouldn’t want to be doing anything else. It’s unreal knowing that I spend on a minimum 7-8 hours focused purely on learning, cooking and eating delicious foods. It’s amazing!

my new home for the next few months

I concluded my first week with knife skills and I have learned that the French are very particular about their cuts. A little too particular. 

If you were wondering, the highlighted portion displays an 1/8 inch and 1/4 inch dices which form perfect cubes for the perfect French dish, which I have yet to learn.

I’m excited to be here and hope to share some new and innovative recipes as I continue to learn.

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