Last Day of Chef

Last day! I am so excited…I got my certificate! I am now a certified associate chef and instructor in raw food.  This experience has been so amazing, I have learned so much in my time here.  It is weird to think that it is already over.  

All we did today was take our test and then get our certificates, plus some graduation pie, as always.  It was so delicious! But it definitely tasted like something I could make at home by myself (not in a bad way though, it is actually kind of inspiring).  It looked wonderful though, check it out:

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All that I had to do was pack my bag in a way that it comes out to be less than 50 pounds.  Let me tell you–it was quite the challenge.  I think it took me an hour of putting books in, taking them out, putting my pants in there (jeans actually weigh more than you think…) weighing it, and any or all other combinations that could work of the sort.  Anyways, I think I just have to say goodbye to my toiletries (the heavy liquid ones) and some old tennis shoes, but I think I have completed the challenge.  All of this effort has been inspired by the $100 fee for anything over 50 pounds allotted to you per bag.  I plan to donate all of my stuff to a homeless shelter that is looking for stuff like that, so none of it will go to waste, at least.  

Three things that I learned today:

  1. For any certificate that you get at Living Light (and I am now just assuming for anything other than a school diploma or anything) you should just put your first and last name.  I wanted to put my middle name in mine, and I felt really embarrassed that I was the only one with it…so I avoided showing anybody as much as possible haha.  Maybe normal adults don’t really care about the formality? Who knows? Now I do…
  2. The British say the boot of the car instead of the trunk.  Pretty interesting!
  3. Kale doesn’t grow in France.  How weird is that? 

I hope you all have a wonderful day, and remember to be proud of yourself! You have done amazing things, and you can continue to if you just put your mind to it.  

Love as always, 
Lucy 

 

Chef Day 9

I did it! I made it through my demo! I am so proud of myself! It went actually pretty well, my instructors said that I covered everything that I had to, and they didn’t need to add any instructions afterwards.  And everybody told me that I did a nice job, so I am just going to go with that.  It is so weird, I have no idea how to judge myself at all.  I just remember how weird it was to have everybody’s attention on me; when I wasn’t talking it was just silent, and it felt really weird! Afterwards, I felt almost more nervous because I wasn’t sure how I had done.  Now, a couple hours after the fact, I feel so relieved and, well, ready to graduate!

Today was the last day of any hands-on work as well as the last day of demos.  Everyone did so well! I was so happy for everyone.  The food that we made today was really good too! For lunch we made the food I had demoed: Enchiladas de Verdura! They were sooo tasty I couldn’t even believe it.  I ate a lot for lunch (also because it was my last lunch here!) This is what they looked like before we put them in the dehydrator to warm up and plated them up to look pretty.

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The next thing we made–and I could hardly contain my excitement–was dolmas! I have only experienced vegetarian dolmas, but they are some of my favorite things to eat.  We learned how to roll them all up, and we made some filling made up of (you guessed it) zucchini rice.  When I tried them, I was somewhat disappointed, mostly because we didn’t soak the grape leaves as much as I thought would be optimal.  The first bite I had was made of fighting my way through the leaf to the inside, but once I got there, the filling tasted really great! I want to try to work with these to get them up to my expectations.  I was, however, quite proud of my leaf-rolling skills.

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We ate them for dinner along with a greek Horiatiki salad and some hummus, for a complete Mediterranean meal.  This is the wonderful setup that they do, and then my plate filled with the great dishes!

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It was quite a bittersweet day, because we all realized that it was our last day in the kitchen together.  I am happy that I got my demo done, but now I have the mental capacity and focus to realize that the end is very near.

Three things that I learned today:

  1. Red bell pepper is almost used just as much as zucchini in raw food.  Though I don’t think anything other than water us used more in the raw food world more than zucchini.
  2. Paprika is basically made up red bell pepper powder.  See what I mean about #1?
  3. I am able to give an effective demo of a recipe–one that has a lot going on in it.  How empowering is that??

I hope that you all set challenges for yourself because you will have such a great feeling of accomplishment afterwards that it is worth it every now and again.  And I know I’ve said this before, but how else can you expect to grow or improve at all? That being said, I am not so sure the next time I go to do anything like this again.  At least I know that I’ve done it once, and I can do it again if I put my mind to it! Have a wonderful day!

Love,
Lucy

Chef Day 8

What a day! I think today as the long haul of demos–I can’t even remember the number.  But everyone did an awesome job, even the people who thought they were totally going to fall apart.  I feel a little bit more pressure to do well now because of all this success! I did a practice run through in my room without all of my materials, and it didn’t go as well as I had originally planned so now I am a bit nervous. At least I have done a mini run-through and can know what to expect? 

Anyways, the hands on in the kitchen was wonderful! Definitely one of the tastiest days yet! In the morning we made some raw quiches, which I thought were quite delicious on their own, and just reminiscent of a cooked quiche with eggs and whatnot.  That being said, I am definitely going to make this recipe when I go home.  We even decorated them just to be fancy ;) ImageImageImageImageImage

These crusts would ROCK as a pizza crust as well! That is pretty much all I could think of as I ate mine. These pictures are pre-dehyration, and they did shrink quite a bit, but the taste was definitely not compromised. 

In the afternoon, we shaped some corn tortillas (which I will be using for my demo tomorrow…eeek!) and started the dehydration process.  I just quickly took a picture, but I wanted to show you how beautifully colored they are before they go into the dehydrator.  I got very zen when I was shaping these, I kind of realized it half way through that this is exactly the connection that I love with food.  I was able to just meditate with my tortillas for a few minutes while the crazy went on around me.  

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In the afternoon we also made some kale cole slaw and had gastronomy with some Zoom Burgers that we prepared in the morning.  I must say that these burgers might be one of the best things to happen to raw food–they have such a satisfying taste and feel to them that I would be happy with this version over a beef burger any day.  (It’s on kind of a huge deal.) We also got to sample some of the condiments that were made in the demos today as well as some onion rings! They were a bit sweet for me, but I grew to really like the taste.  Here is just a picture of the set up they had for us at the end of a long day.

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I was so excited to plate mine up.  I naively thought that I might save some for later and not eat it all there on the spot, so I put my stuff in my take-away container made of corn starch instead of a nice plate.  I was wrong.  But here is what my corntainer looked like. 

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Three things that I learned today:

  1. People are funny.  (As my wise grandma says.  She is so spot on)
  2. Raw cashew mayonnaise is almost good enough to eat by itself.  But then it is so good because it tastes so much like mayonnaise that you don’t want to keep eating it by itself.  
  3. People don’t really change that much from high school or college. I am still finding that even though people might, in fact, be older and have aged, they revert back to school days when you get them back into the classroom.  I am still noticing people who are “the stresses” (the people that stress way too much), “the slackers” (the people who still manage to get away doing less work than everyone else), “the bookworms” (the people who want to do everything exactly right and follow the rules), and “the hard workers” (they can be synonymous with the bookworms) from my experience in high school and college! It is so weird for me to see, because I expected people not to seem so much like people my age, but here they are, back in school, and I guess you can’t blame them? 

Anyways, I hope everyone has a wonderful day! I am off to get as much rest as I can before I have my demo tomorrow.  The big day! Don’t worry, I will tell you all about the wonderful experience I will have tomorrow. 

Love,
Lucy