Chef Day 3

Wow–we really packed in the hands-on time today.  The morning was the normal pace, some instructor training in the morning and then a demo with hands-on followed by another demo.  After lunch, we made 4 different dishes! I couldn’t believe it.  Once we finished one dish, we had to go start another.  Then another.  Then another! By the end of the day, we couldn’t wait to get out and have a rest. 

We were only able to see the results of one of our dishes, unfortunately, because the rest need a lot of time to dehydrate (so hopefully I will have some pictures of them on friday!).  However, this one dish was pretty incredible: The Lemon Tartlet. I loved taking the time to craft the crust into a perfect mold, and then make and pour the lemony filling.  It tasted so light and airy, but definitely no mistaking the sour lemon.  The punch of lemon just faded perfectly into the slight coconut flavor left over from the flakes in the crust.  Definitely a dessert worth the extra work and weird ingredients.  

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I couldn’t help but sing to myself “you are my sunshine, my only sunshine…” when I was looking at it and eating it, because it was just that: a little sun in the middle of my plate! 

The theme of the afternoon was bread, which was really exciting to learn about.  We learned how to make croutons, chia seed muffins, quiche crusts (which would probably work well as a pizza crust too!), and bagels.  It was really fun to work with all of the dishes because the dough acted, well, like dough! This is something I hadn’t really experienced in a while, so it was really fun to mold everything into its respective shape.  They do take time to dehydrate, unfortunately, so I have no idea how they tasted, but I hope I get to find out! I was able to snap a picture of the bagels before they were swept out to the back kitchen.  

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All in all, it was a good day, but a little tiring.  Our homework tonight was to make recipes again, because tomorrow is recipe development day! It took me a while to come up with the idea for a dessert and an appetizer, but I managed to figure something out.  My plan is to have a zucchini hummus (we had to include zucchini in our appetizer somewhere) with crudités and then I have a double chocolate coffee tartlet for the dessert.  Hopefully they will be okay if they are picked, but we’ll see if that ends up happening.

 I am so torn between wanting my recipes to be picked and not wanting them to be picked.  On one hand, I am afraid they will be just terrible, but then again, there is no better place to test them out and actually make them tasty! I guess we will see how everything turns out tomorrow…

Three things I learned today were:

  1. Zucchini is the secret ingredient to a lot of raw breads.  When they dehydrate, they shrivel up a ton, because they have such a high water content, and end up leaving the dough with little air pockets like normal bread.  Whoever figured that out was a genius.  (I could never come up with that idea!)
  2. Zucchini is the american word for courgette, which is what they are called in Europe.  Who knew?
  3. People who are team players are just the best.  When everyone helps everyone, everything just goes smoother and we get along better.  Plus it is easier to work in a team (as you might have guessed).  For those of you who might do things to help out anybody else, no matter how small, I promise you, they make a huge difference! And at least one person will notice, even if you think they don’t.  

 

I hope everyone has a wonderful day, and remember to think of others.  It is so easy to get caught up with ourselves and our own problems that we often forget that other people have just as much on their plate as well.  Just a little food for thought.  I will leave you with a quote from the late Maya Angelou: 

“If you are always trying to be normal, you will never know how awesome you can be”

Love, 
Lucy 

 

 

 

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