Helen Castillo | Raw Chef » raw vegan

Behind!

Raw Chef Helen Castillo — Wed, 31 Mar 2010 12:15:10 +0000

Bee-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:

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)

Preparation Method

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 — Inaugural Graduates

Raw Chef Helen Castillo — Sun, 28 Mar 2010 17:10:57 +0000

Well, 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 of Level II

AFTER — Level II Graduation Day

With my classmates Alissa and Sonja, and what I hope to be a lasting friendship.

Unsung Heroes

Raw Chef Helen Castillo — Sun, 28 Mar 2010 13:30:40 +0000

At 105degrees, I have been quite fortunate to be able to work with two very well-established, professional chefs: Jason Lowery and Don Gabriel Cashion. Both Jason, self-taught, who made his way up to executive chef with tons of restaurant experience; and Don, a graduate of Le Cordon Bleu–Paris, including a stint as pastry chef, are worthy of mention because in addition to being culinary mentors, they each have a strong work ethic, crackerjack knife skills (one was a butcher and the other a baker), are passionate about food, and work quietly behind the scenes making sure that the pantry is well stocked, the equipment is working properly, the prep is up to par, and that the kitchen is kept running smoothly — all done with a sense of pride and joy. Just plain, ol' nice guys! Love ya, love ya! Mm, hmm?