Okay, here’s what I’m up to….Early this autumn, I was awarded a grant from the State of New York, and when it came time to selecting where I’d apply this truly unexpected and generous gift, the Oklahoma City-based 105degrees Academy that Chef Matthew Kenney and his business partner, Dara Prentice recently launched, was my first (and only) choice for pursuing advanced culinary training to keep up with my line of work as a professional raw foods chef-instructor.

When I phoned this institution to inform them of my decision, it was none other than Matthew Kenney who answered. Now, he and I go back a few years when he and Sarma Melngailis established Pure Food and Wine, a high-end raw foods restaurant in New York City, and then much later, when he ventured out on his own to open The Plant in Dumbo, a raw food production facility based in Brooklyn for his now defunct Blue Green stores throughout Manhattan and in Connecticut. As years passed, while he collaborated with other venues to promote sustainable cuisine, in my raw food classes I was involved in educating others on the benefits of healing the body naturally through better food and lifestyle choices.

After undergoing enrollment procedures and a rather intense period of preparation for my relocating to Oklahoma for the next several months, today I finally arrived at the Academy. There I had a chance to meet a few staff members, including Academy Director and Chef Ladan Raissi; Chef Chelsea Smith, the Level I class instructor; Sous Chef Don Cashion; and Sonja (a student from the Academy’s first graduating class now working at the Cafe).

After checking out 105degrees’ glass-enclosed store showcasing pretty cool stuff, including Matthew Kenney’s own brand of agave nectar, I treated myself to dinner savoring a lively meal.

105degrees Cafe 5820 North Classen Boulevard Hours: 7:00am to 10:00pm Mondays through Thursdays; 7:00am to 11:00pm Fridays; 9:00am to 11:00pm Saturdays; and 9:00am to 9:00pm Sundays.

Academy Director Ladan Raissi and Chef Helen Castillo	Here I am being handed my chef uniform.
Matthew Kenney's "Ohgave!" agave nectar	Beautiful packaging for a new product — liquid gold!
Fall Drink Menu	Their “Thai Green” smoothie is a meal in itself.
Fall Menu	A quite elegant presentation.
Arugula Salad, Green Figs, Walnut Toast Crostini with Aged Cashew Cheese	Vibrant flavors with complex notes.
Bahian-Style Soup, Heirloom Tomatoes, Coconut Milk, Malagueta Peppers, Cilantro Oil	If you like spicy, then you’ll love this!
Creamed Spinach	This is much better tasting than the traditionally cooked version.
Shitake Dumplings, Black Sesame, Citrus Miso Dressing	Very apropos for autumn.
Blood Orange Cheesecake	Super light and refreshing. Reminds one of a Jackson Pollock painting, n’est pas?
Sicilian Pistachio Nougatine, Orange Marmalade, Dark Chocolate	Okay, I couldn’t resist and had two desserts…plus tea!