Finished Fundamentals and Essentials of raw food this week. Seven days of lectures, demos, hands-on prep, recipe development, knife skills and glorious taste testing. I ate so much yet somehow managed to lose a pound. Bonus! A few photos from the past week:
The Mendocino coast is crazy beautiful. The whales are migrating this time of year. If you wait long enough you can see water spouts and tails flapping in the distance.
My room, and yes, that's my sock monkey. What?
My view of the ocean.
The school is housed in an old building with its own cafe, bookstore and marketplace.
We grew our own sprouts.
$4000 Kangen water filter. I want one.
Flavor dynamics class was so fun.
Watching one of the many demos
We drank green smoothies and watched the inauguration
Me with a couple of the chefs.
Ate the BEST salads every day for lunch.
Carrot pineapple kuchen
Crab cakes with cashew dill sauce.
Banana ice cream with warm chocolate sauce and raspberry coulis. Yeah, I did.
Made creamy miso soup in a recipe development class
Jump on the cheesecake train!
Two more weeks to go. Will probably not get a chance to post again till I get back after Feb. 7th.
Sunday, January 25, 2009
Friday, January 16, 2009
Yesterday I drove up to San Francisco and spent the night with my friend Kristen and her husband in the city. We went to Cafe Gratitude for a raw vegan feast and mini shopping spree (I got a very exotic bottle of Palestinian olive oil...among other things).
This morning I drove up the coast to Ft. Bragg to start my culinary adventure. I'm settled into my very quaint room at the Living Light Inn and getting acquainted with my new roomie, a German/Japanese interpreter who is very cool (I have Only Child Syndrome so I was having anxiety attacks thinking about who I was going to be living with). I registered for my classes and now just looking over the curriculum for the next seven days. Looking around, I still can't believe I'm here. I've been dreaming about coming here for the past year and a half. I'm actually a little nervous that the fickle Gemini that I am will head into another career path like I do every couple of years. Right now, though, it feels really right to be here. My heart is on board with my brain for a change so I'm just going to try and be present in the moment and not worry about what I'll do with my certification when I'm done. At the very least, Matt is going to eat well the rest of his life.