Catchin’ Up

Funny how time slips by when you’re kept busy. To summarize, I completed my 3-week stint at the dessert station and moved on to experimenting with making “raw” artisanal cheeses.  In the foreground is a cheddar I created with macadamia nuts and red bell pepper.

Artisanal Cheddar Cheese

When asked for a photo of myself to advertise upcoming events I’d be involved with at the 105degrees Academy, I set up the following backdrop for my publicity shot.  I suppose my previous classes on food styling coupled with a theater background must have paid off that even Ladan Raissi, the Academy Director saw an opportunity to pose, pull out her camera, step in and have her photo taken as well. My dear friend and classmate, Alissa took this picture.

Chef-Instructor Helen Castillo

Next on the agenda:  The “Pasta, Pasta, Pasta” class I taught as part of my assignment for both Level I and II students at 105degrees Academy was well-received.

My "Pasta, Pasta, Pasta" class at 105degrees Academy

Photo:  Andrea Conneely

In it, I demonstrated how to make three basic types of “pasta” to achieve a variety of textures, including how to form raw versions of spaghetti, Maltagliati, and ravioli.  Also covered was the proper use of equipment and tools in raw gourmet cuisine, how to select produce, and simple plating and styling techniques.  On the menu:

Summer Squash Pasta with Fresh Peas and Asparagus

Maltagliati and Pomodoro

Beet Ravioli with Pesto