Culinary School Event
My classmates and I
The Three Featured Cooking Modalities
The Menu
So many pictures of foooood!
Over the last 6 months I’ve taken thousands of photos (literally) and most of them are of food. (I had to upgrade to the 64 g iPhone 5 to hold all my stuffff) So here’s some pictures for you from my culinary school life. If you have any questions about any of the food in the pictures leave a comment! 
It’s time to party!
Hello friends!
Time has flown by and according to the Mayan Calendar the end of the world is coming. Whether it’s true or not, change and opportunity is definitely in the air. Living down in Austin, TX for the last 6 months has been beyond amazing. There’s nice people, great food, and I wear sweaters in 70 degree December weather. Yep.
I’ve been attending classes at the Natural Epicurean Academy of Culinary Arts learning everything about the plant-based culinary world! So if you don’t have big end of the world plans…why not come and celebrate with me and my super cool classmates? We’re showcasing 6 months of creative work and feeding you insanely delicious food.
here’s the link to our event:
http://ourplantbasedhomefortheholidays.eventbrite.com
Please email me if you’re planning on being there!
Raspberry Heart
We’re getting into the Halloween Spirit here at the Natural Epicurean!
Raspberry Coulis + Nut Milk Bag = freakishly cool/gross heart.
Dry Cooking Methods Lab
Tasty Roasted Mushrooms topped with lemon zest and fresh parsley
Sautéed apples with raisins and thyme!
Sweet potato fries with a lemon infused maple syrup!
a stir fry made with a flavorful dashi slurry. Snow peas, green beans, shitake mushrooms, onions, and more!
Curry spiced and grilled eggplant and corn! served with a vegan coconut and curry leaf butter.
All of this dishes were prepared during our dry cooking methods class at the Natural Epicurean!
Questions? Leave me a comment below!
Today’s Class!
Today at the Natural Epicurean we did a Wet Cooking Methods lab!
yummmmmm.
Pears poached in Apple juice, Brown rice syrup, vanilla bean, a bit of H20, and cardamom. Finished with a bit of chocolate!
Braised Fennel, red cabbage, and leeks! Seasoned with a bit of shoyu and braised in homemade veggie stock.
Some of my classmates! We all gather around and talk about what we made at the end of the lab.
March Madness
For me, March Madness has nothing to do with Basketball…and everything to do with plain madness. In a good way though! The last few weeks have been lined with speaking events, food, and radio…which are all things I love! So March, you’re looking good to me.
Be on the lookout for blogs this week and next week for sure. I’ve been slacking because of my schedule…but don’t worry. Pictures, quotes, recipes, and stories are coming your way.
Right now I’m sitting in the airport on my way to Austin Texas! I’ve enjoyed a Breakfast prepared by Wolfgang puck himself, and I also slurped down an unnaturally green Jamba juice.
Why am I headed to Austin? Well I get to visit the Natural Epicurean Culinary School! Two weeks ago I had Christy Morgan, aka The Blissful Chef on my radio show. She’s the author of Blissful Bites, a completely Vegan cookbook. (Find the podcast here) She was talking about this school…and it really peaked my interest. Do I think I could go Vegan? No…not at all. But I’d love to be able to really take in everything that this school can offer. I’ll let you know what I think about it once I visit.
So for now I’ll leave you with a quote…a futuristic quote as I look at a potential college. (seriously…I can’t even believe I’m looking a colleges.) I’ll be staying with my Grandparents down in TX…so hopefully I can get you guys a recipe this week too!
“When it comes to the future, there are three kinds of people: those who let it happen, those who make it happen, and those who wonder what happened.”
-John M. Richardson, Jr. quotes
I don’t know about you…but I’m going to make it happen.
