I lost track with the blog for a little while, life has been busy. In preparation for my upcoming training, I have been cooking mostly out of two cookbooks, The 30-Minute Vegan and The Taste of The East the last few weeks so I didn't feel I should be posting too many same chef's recipes. It's just not good chef etiquette.
Recently I spent three days training to teach plant based cooking with one of my favorite chefs and the author of these vegan cookbooks, Mark Reinfeld, of Vegan Fusion. I am now in the third phase of the training. I'll assist in a couple five and ten day classes and then give it a try on my own beginning with intimate demos in the local health food store, the produce store, and private homes. I'd love to do a demo at the farmer's market using just the ingredients on hand there. I'm a bit nervous, but excited to try out something new. I always did love working in the restaurant business. I enjoy helping people create their own meals and participate in their celebrations. This way, I can be a part of sharing wonderful food without the stress of trying to run a restaurant. I like that idea. We'll see how it goes. Not quitting the day job just yet. The training was great and I feel like I have the tools to begin exploring this adventure.
This month I'm assisting an experienced teacher with a three part class based on Dr. McDougall's plant based diet. Then towards the end of the month, I'm off to Portland to assist in a five day intensive training. Looking forward to cooking with new friends.
First Demonstration: Tomato Mung Bean Salad
How to clean the seeds from a chili pepper without touching the seeds.