Archive for Raw Chef
Behind!
Posted by: | CommentsBee-hind! That is what chefs yell while walking behind anyone and everyone on the line in the kitchen to prevent spills, cuts, and snarls. It’s also a layman’s term for moving forward and onward to bigger and better things in life. Back home in New York City, today I had the pleasure of meeting up with Angela, a dear friend, for a celebratory dinner. She and I each had a lot of catching up to do with each other after four months of tending to our busyness.
Recently, at work she had just been promoted from fashion production assistant to now designer, and I was commemorating having stepped into chefdom. We chose EN Japanese Brasserie as our gathering place. Angela and her boyfriend had previously visited this restaurant, and knowing that I’m always open to exploring new ideas and venues, she wanted me to experience this Japanese hotspot. I had forgotten to bring my camera, but Angela graciously took these photos.
Photo Courtesy: Angela Wong
It seems like we ordered almost everything vegan off their rather extensive tapas-style menu, including the following raw dishes:
 Pineapple with Ginger and Shiso |
 Mizuna Greens, Cherry Tomatoes, Japanese Turnip with Yuzu Dressing |
 Oshinko |
 Grapefruit Marinated in Brandy with Shiso Sorbet |
The predominant taste in each of these dishes was shiso, whether as garnish, in a dressing, pickle or dessert, and it’s quickly become one of my favorite herbs to work with. Try this simple, refreshing drink just in time for spring.
Pineapple with Ginger and Shiso
Yield: 2 cups
Ingredients
1 cup pineapple, peeled and cored
1 Tablespoon freshly grated ginger
2 Tablespoons agave nectar
1 cup filtered water
1 green shiso leaf (As garnish)
Procedure
- In a high-speed blender, blend pineapple, ginger, agave nectar, and water until smooth. Strain.
- Pour strained liquid into a drinking glass over ice. Garnish with shiso leaf. Enjoy!
105degrees Academy Professional Chef Certification — 1st Graduates
Posted by: | CommentsWell, it’s been a fascinating journey here at the 105degrees Academy. I showed up four months ago with an already vast culinary background that included studies both in America and abroad combined with teaching experience. I now have been able to put the proverbial period at the end of a sentence with the French classical culinary techniques applicable towards raw food gourmet cuisine that I acquired within this program.
Before — Day 1 |
After — Graduation Day |
With my classmates Alissa and Sonja, and what I hope to be a lasting friendship.
105degrees Academy
Posted by: | CommentsOkay, 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! |
