Our chef this block is unique on multiple levels. She is first and foremost, a female chef. I am curious to see if her teaching skills would be different from her male peers. The culinary world is still male dominated, so I am excited to learn from a female perspective. I already love her teaching style. She is well read and makes her own food videos. She incorporates art and beauty into the lectures with a humorous touch. She has the most cacophonous laugh which can be heard two kitchens down. She is inspiring with her passion for regional foods, and she imparts wisdom and nuggets of knowledge continuously. She is encouraging and kind, but reasonably austere. Interestingly, she has celiac disease, an autoimmune disease where wheat ingestion causes severe gastrointestinal distress. For a chef, this could be tricky. In fact, she did not taste any of our food today. The class before us "glutenized" her three times. We surely do not want to repeat the same.
I loved the meal we made today for the Pacific Northwest. The freshness and healthfulness really resonates with me. Sometimes the food we make can be very heavy and almost physically draining after consumption. Today we made a spring salad with blackberry dressing topped with a lovely piece of breaded pan fried goat cheese, cedar plank fresh caught salmon with farro and turnip salad, a fisherman's stew with cod, mussels, and prawns, and for dessert: a strawberry shortcake with macerated strawberries and whipped cream and salted caramels. I can't wait to see what's ahead! (My production is in bold).
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| Fisherman's Stew/Cioppino |
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| Spring salad with blackberry dressing and goat cheese cake |
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| Cedar Plank Salmon with Farro turnip salad |
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