Raw Foods Asian-Style

This 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.