Archive for February, 2010
Birthday Greetings
Posted by: | CommentsSometimes you get what you’ve asked for, right? Well my birthday is today, and since I’m away from home for another couple of months, two days ago I thought I’d mention the occasion to my fellow classmates and ask if it was all possible to receive from them a birthday cake and a greeting. After all, the world is made up of possibilities, right? And guess what? To my amazement, I got it! Plus so much more.
Five years ago, after reaching the big 5-0, I committed myself to living my life to the fullest, keeping my heart open, having something to laugh about each day, thinking BIG, and working towards achieving my goals. And even though as a group here at the 105degrees Academy we have our “moments”, I truly appreciate that we are each doing what we love, which is playing with raw foods while being of service to others. So, THANK YOU everyone! I am so very grateful and feel SO very blessed!
Here are pictures of the beautiful cake that my fellow classmate and extremely talented Anjela surprised me with while I was working at my station. Needless to say, it was DELICIOSO! Thanks for making it happen, Anjela!
Raspberry-Chocolate Cake made by Anjela
Me with my Birthday Cake
Photo of Helen Castillo by Alissa
Raspberry-Chocolate Birthday Cake
Also, many thanks to Adam, Alissa, Antonio, Bobbi, Dana, Dara, David, Don, Hillary, James, Jason, Jennifer, Kelly, Kelly, Kristin, Matthew, Nick, Sonja, and Tyler.
Raw Sushi
Posted by: | CommentsI finally got the opportunity to prepare for a lunch guest at 105degrees a “Spicy Tuber Roll”, which is a fancy name for “Temakizushi”, a Japanese delicacy consisting of a cone-shaped hand roll made of nori seaweed filled with sushi rice, seafood and vegetables. The Cafe’s version is a daikon sheet-lined nori sheet filled with seasoned carrot pulp, julienned carrots, cucumber and bell peppers, pickled beets, avocado and sunflower seed sprouts, accompanied with both a “Wasabi Mayo” and a “Chili Mayo” dipping sauce.
Spicy Tuber Roll
Down Thyme
Posted by: | CommentsDuring some down time at our stations this morning, we reorganized and cleaned the long shelf above the workstations within the Cafe. Glass jars of varying sizes containing an array of salt, peppers, herbs, spices, superfoods, grains, legumes, and sea vegetables were taken down and spread across the Chef Station to be consolidated from duplicates, labeled, then reshelved by type. For those that had no identifying marker, it was a fun challenge to name its contents.
Would you be able to smell the difference between ground coriander and ground cumin or maca and mesquite? What about arame and hijiki, can you easily distinguish between the two?
 Glass Jars of Dry Goods |
 More Glass Jars of Dry Goods |
When using dried herbs and spices for your prepared dishes, a little goes a long way. For the best quality, select organic and non-irradiated, and remember to store them in air-tight glass bottles or jars and in small quantities as over time, they lose their potency.
This afternoon, we had guest speaker Bruce Edwards, Urban Harvest Director of the Regional Food Bank of Oklahoma drop by to talk to us about his urban agricultural program and its mission to make fresh fruits and vegetables readily available to hungry Oklahomans.
Bruce Edwards of the Regional Food Bank of Oklahoma
Raw Foods Asian-Style
Posted by: | CommentsThis week I’ve been assigned to the Asian Station at 105degrees. You’ve probably heard the adage “Less is more”; well, it certainly applies here. Japanese, Vietnamese, Korean and Thai cuisine are represented. The following I plated for service today.
 Kimchee Dumplings with Sesame Foam |
The origami fold in these dumpling wrappers take much practice to plate properly. Between the Japanese fold and the Korean-style filling, I guess this classifies as Asian fusion cuisine. |
 Coconut Curry |
 Vietnamese Pho, Shitake, Kelp Noodles, Bean Sprouts, Spicy Cashews |
 Sprouted Sesame Wrap, Shitake, Avocado, Sprouts, Smoked Red Pepper Tahini |
 Smoked Maitake Soup |
We’re at that halfway point with the Level II course, and the pressure seems to be mounting as we are being given new projects for completion. I still have three more stations to manage after this week — Mediterranean and Mexican cuisine, the pastry station, and expediting. In addition to assisting in a couple of 105degrees public classes, including their “Rawkstar” events, I am also slated to teach a class of my own design for the public; and to plan, create and prepare a 5-course meal for the 105degrees Cafe Sunday Supper (for which I’m psyched!).
Under Matthew Kenney‘s guidance, my business plan must be finished as well. And in between, we’ll have more demonstrations on special equipment used in raw cuisine, and other classes on whatever surprises the Academy has in store for us. Needless to say, when I reach my apartment in the late afternoon, I do my homework, complete personal chores, including administrative tasks and laundering my chef outfit…and finally, somehow find the time to sleep.
