Hijiki Caviar
Yield:  Approximately 1 cup

Ingredients
1 cup hijiki
2 cups filtered water (for soaking hijiki)
2 teaspoons grapeseed oil
½ teaspoon Celtic sea salt

Preparation Method

1. In a medium-sized bowl, soak hijiki to rehydrate.
2. Rinse hijiki thoroughly with cold water until water runs clear.  Drain.
3. Transfer hijiki to a cutting board, and using a sharp knife, cut the hijiki into 1/8" thick pieces to resemble caviar.
4. Place cut hijiki into a bowl, add oil, then season with salt.  Mix well.
5. Transfer into a serving bowl.  Enjoy!

Almond Flour Toast, Creme Fraiche,
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Red Beet and Chevre Terrine, Lentil Sprouts,
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King Oysters, Avocado-Meyer Lemon Puree,
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Vanilla Bean Merengue, Raspberries, Ginger

Warm Cacao Dacquoise,
Hazelnut Truffle and Citrus Buttercream
Tiamo Prosecco

In my lifetime, I've been quite fortunate to work among gifted artists during my tenure as a professional actor, singer and dancer on Broadway, and then much later as a exhibited painter while at the Art Students League in New York City.  But that was eons ago.  Nevertheless, it has taken me years of study and discipline to develop an "eye" for taste and the aesthetics.  Fast forward to the present, and I am truly astounded and humbled by the exquisite beauty that my fellow classmate Anjela creates with food.  Art truly transcends all forms of expression, as evidenced by her work.  This classic beet and goat cheese pairing takes on a whole new meaning with her artful interpretation.

The best part of the following entree prepared by another classmate was the black pepper sorbet.  Cool!

I sincerely wish you could taste this vanilla bean merengue with raspberry sauce.  Candied ginger bits are in the vanilla ice cream.  Oh, my Goddess!  And then the warm cacao dacquoise and truffle.  Wow!

Lucky me, starting next week I get to work with the amazingly gifted pastry chef, Kelly Dennis.  Period.  End of story!

When I opened up a box of fresh mushrooms delivered this morning to the Cafe for my Asian Station mise en place, I found this.  Beautiful, isnt' it?  Should I take this as a sign of what's to come?

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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.

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.

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